Rain in Pasadena is always exciting. Coming from Boston, I thought I wouldn't miss rain ever, but now rain reminds me of home. When it rains, I always crave either dal or soup. Since my grandmothers are back in Boston and DC, dal is out of the question. As a child of Indians I live in constant fear of attempting dal and it not being good enough. So I decided on soup.
- 4 carrots with tops
- 1 stick celery
- 1/2 red onion
- 1 large russet potato
- 4 cups chickenless broth
- 1/2 cup soy milk
- 2 T chopped parsley
- salt and fresh ground pepper
- canola oil for sautéing
We first separate the tops and chop the carrots and celery and slice the onion into half-moons. Then, sauté in a 4 qt pot until onions are translucent. Meanwhile, chop the potato into 1/2 inch cubes and add to pot with the broth. Salt to taste, bring to a simmer, and cover until potatoes are soft. Chop carrot tops and add with parsley and soy milk, simmer 5 minutes more, and serve.
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