Green soup of yumminess
Jul. 14th, 2011 01:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaToday's lunch was nice enough that I thought I would put off work a bit longer and type up the recipe:
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Green Soup of Yumminess
Chop three small potatoes and put in a medium pot with enough water to cover and a bit more, turn on heat.
While the water comes to a boil chop a handful of small carrots and add them to the pot.
Chop up the stem from a broccoli and add it to the pot.
Wash up chopping mess and clean housemate's frying pan, too, to give the veg a bit more time to cook.
Add some butter and some mixed Italian herbs and some garlic powder to the pot.
Wait a bit longer for the potatoes to cook.
Add the last cup worth of left over Dhal etc.* and stir it in.
When the water returns to a full boil take an entire package of baby spinach (150 grams) and place it on top of the boiling liquid, packing it in to make it all fit, then put the lid on the pot and wait a minute or to for the spinach to steam a bit.
Transfer the contents of the pot to a blender and blend till smooth, green, and pretty. Enjoy. Looks like it makes four servings, but I ate the first two in pretty quick succession.
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*To make the Dhal so you have left-overs for this soup:
Put one cup of red lentils into a pot, wash them till they quit foaming and cover with plenty of water and set it on stove to boil.
While it boils add spices--I used several different jars of curry powder, garlic powder, nutmeg, ginger, and perhaps some others--it is hard to recall when cooking with someone else's spice cupboard)
Crack the contents of a fresh hen's egg in a bowl and beat it. Then add flour enough to make a firm, not sticky dough.
By this time the lentils should be cooked, so cut small chunks of the noodle dough into the boiling pot. (when they float, which is pretty much straight away, they are cooked).
Add a spoon full of butter, then grab two leaves each of kale and silverbeet from the garden and tear them into the pot.
Remove pot from heat and enjoy. Goes very well with nann dough toasted in the wood stove on a stick.
****************************************************
In other news yesterday's adventure was going to a Really Weird Museum with an old friend, her partner, and his grandkids. My mother had told me that I really needed to go to this museum, and I told her I don't care for modern art. My friend with whom I did adventures on Sunday said that I should really go, and I considered it. When the person said "would you like to join us, we are going?", I said yes. I have determined that the venue is nice and I am not the target audience. I did like the little iphones programmed with the museum catalog they hand to visitors. Hit "update location" each time you enter a room and it tells you what art is nearby, who made it, and what the museum owner thinks of it, +/- whatever other information they decided to include. Pity that the only things in the building which had any beauty were the sandstone walls and some of the ancient Egyptian art they have. But it was great fun wandering around and visiting with my friend while I mostly ignored the stuff on display.
In the evening my apprentice came over and showed me her projects in progress. It was great fun catching up with her, and I would love to get my hands on some of that nice blue silk/wool blend she is making a Byzantine underdress from. While she was here I got a call from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
archinonlivesaying he has just dropped off the form that the migration office in Sweden asked him for. He got the request in the mail on Monday, and he could have turned it in on Tuesday, but their office is closed to the public on Tuesdays, so he turned it in on Wednesday, which is still way faster than if he had posted it back to them. Now we wait for them to read all of the pages and make the decision.
Tonight I will be joining some of the local SCA folk at a school demo/banquet/dance. We have been doing stuff with this school for many years--they do a section on the Middle Ages for one of the grade levels each year, and the program always ends with a banquet that we help out with. It is much fun, and I am looking forward to seeing a few friends there.
But between now and then I have work to do, so I had best post this and wash my soup bowl...
Today I am meant to be working
***************************
Green Soup of Yumminess
Chop three small potatoes and put in a medium pot with enough water to cover and a bit more, turn on heat.
While the water comes to a boil chop a handful of small carrots and add them to the pot.
Chop up the stem from a broccoli and add it to the pot.
Wash up chopping mess and clean housemate's frying pan, too, to give the veg a bit more time to cook.
Add some butter and some mixed Italian herbs and some garlic powder to the pot.
Wait a bit longer for the potatoes to cook.
Add the last cup worth of left over Dhal etc.* and stir it in.
When the water returns to a full boil take an entire package of baby spinach (150 grams) and place it on top of the boiling liquid, packing it in to make it all fit, then put the lid on the pot and wait a minute or to for the spinach to steam a bit.
Transfer the contents of the pot to a blender and blend till smooth, green, and pretty. Enjoy. Looks like it makes four servings, but I ate the first two in pretty quick succession.
****************************************************
*To make the Dhal so you have left-overs for this soup:
Put one cup of red lentils into a pot, wash them till they quit foaming and cover with plenty of water and set it on stove to boil.
While it boils add spices--I used several different jars of curry powder, garlic powder, nutmeg, ginger, and perhaps some others--it is hard to recall when cooking with someone else's spice cupboard)
Crack the contents of a fresh hen's egg in a bowl and beat it. Then add flour enough to make a firm, not sticky dough.
By this time the lentils should be cooked, so cut small chunks of the noodle dough into the boiling pot. (when they float, which is pretty much straight away, they are cooked).
Add a spoon full of butter, then grab two leaves each of kale and silverbeet from the garden and tear them into the pot.
Remove pot from heat and enjoy. Goes very well with nann dough toasted in the wood stove on a stick.
****************************************************
In other news yesterday's adventure was going to a Really Weird Museum with an old friend, her partner, and his grandkids. My mother had told me that I really needed to go to this museum, and I told her I don't care for modern art. My friend with whom I did adventures on Sunday said that I should really go, and I considered it. When the person said "would you like to join us, we are going?", I said yes. I have determined that the venue is nice and I am not the target audience. I did like the little iphones programmed with the museum catalog they hand to visitors. Hit "update location" each time you enter a room and it tells you what art is nearby, who made it, and what the museum owner thinks of it, +/- whatever other information they decided to include. Pity that the only things in the building which had any beauty were the sandstone walls and some of the ancient Egyptian art they have. But it was great fun wandering around and visiting with my friend while I mostly ignored the stuff on display.
In the evening my apprentice came over and showed me her projects in progress. It was great fun catching up with her, and I would love to get my hands on some of that nice blue silk/wool blend she is making a Byzantine underdress from. While she was here I got a call from
archinonlivesaying he has just dropped off the form that the migration office in Sweden asked him for. He got the request in the mail on Monday, and he could have turned it in on Tuesday, but their office is closed to the public on Tuesdays, so he turned it in on Wednesday, which is still way faster than if he had posted it back to them. Now we wait for them to read all of the pages and make the decision.Tonight I will be joining some of the local SCA folk at a school demo/banquet/dance. We have been doing stuff with this school for many years--they do a section on the Middle Ages for one of the grade levels each year, and the program always ends with a banquet that we help out with. It is much fun, and I am looking forward to seeing a few friends there.
But between now and then I have work to do, so I had best post this and wash my soup bowl...
Today I am meant to be working
