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How to save an overseasoned soup
Step 1. Make this carrot and sweet potato soup because you have a two pounds of carrots and a few elderly sweet potatoes. (Round it out with a baking potato because you only have 1 pound of sweet potatoes, as it turns out.)
Step 2. Taste. It is delicious, and tastes mostly of carrots. Season it with salt and white pepper. Overseason it with white pepper because the shaker goes... nothing, nothing, nothing, LOTS OF PEPPER.
Step 3. Eat it for dinner, and it still tastes good except that the pepper magnifies with each bite.
Step 4. A couple of days later, buy a rotisserie chicken. Shred a bunch of the meat, throw the carcass into a stockpot with whatever other vegetables you can scrounge, including the pound of carrots you didn't use in the original soup. Make stock, and use it for something else.
Step 5. Peel and cut up a potato, simmer it until it's cooked, set aside.
Step 6. Heat a tablespoon or so of oil in a pan over medium to medium high. Dump in a tablespoon of curry powder, cook for 30 sec or so to bloom the spices. (Maybe dump in some garlic as well? I don't remember.)
Step 7. Add the cooked potato and shredded chicken, stir to cover in the oil and spices.
Step 8. Dump in 4 servings of the over-peppered soup. Add a can of coconut milk. Bring to a simmer, taste, add a generous squeeze of both ginger paste and lemongrass paste that you happen to have in the fridge and which is about to expire so needs to get used.
Step 9. Serve over rice.
Turned out pretty damn good, actually. The coconut milk thinned it out so the HELLO PEPPER flavor wasn't as pronounced, and oomphing the curry in it blended it into the whole. It could certainly do with even more curry flavor, but I wasn't sure how much to add, so defaulted to a tablespoon. Might try 2 next time and see, then 3 the next, etc. It was also a good way to not be eating the same damn dish for 4 meals, since it makes 8 servings overall.
Step 2. Taste. It is delicious, and tastes mostly of carrots. Season it with salt and white pepper. Overseason it with white pepper because the shaker goes... nothing, nothing, nothing, LOTS OF PEPPER.
Step 3. Eat it for dinner, and it still tastes good except that the pepper magnifies with each bite.
Step 4. A couple of days later, buy a rotisserie chicken. Shred a bunch of the meat, throw the carcass into a stockpot with whatever other vegetables you can scrounge, including the pound of carrots you didn't use in the original soup. Make stock, and use it for something else.
Step 5. Peel and cut up a potato, simmer it until it's cooked, set aside.
Step 6. Heat a tablespoon or so of oil in a pan over medium to medium high. Dump in a tablespoon of curry powder, cook for 30 sec or so to bloom the spices. (Maybe dump in some garlic as well? I don't remember.)
Step 7. Add the cooked potato and shredded chicken, stir to cover in the oil and spices.
Step 8. Dump in 4 servings of the over-peppered soup. Add a can of coconut milk. Bring to a simmer, taste, add a generous squeeze of both ginger paste and lemongrass paste that you happen to have in the fridge and which is about to expire so needs to get used.
Step 9. Serve over rice.
Turned out pretty damn good, actually. The coconut milk thinned it out so the HELLO PEPPER flavor wasn't as pronounced, and oomphing the curry in it blended it into the whole. It could certainly do with even more curry flavor, but I wasn't sure how much to add, so defaulted to a tablespoon. Might try 2 next time and see, then 3 the next, etc. It was also a good way to not be eating the same damn dish for 4 meals, since it makes 8 servings overall.