I make a pretty big pot of this soup and I don't normally measure when I am making such a big pot, I just kind of wing it. Here is a smaller scale version of the soup I made for everyone at work today.
Ingredients
5 Large russet potatoes cut in 1/2
1 large Yam cut in 1/2
4 cups of frozen corn
3 cups of lentils that have been soaked the night before
3 Tbsp of vegetable oil
2 liters of chicken stock
1 clove garlic chopped
4 celery stocks dices small
1 large onion diced small
Directions,
In a large pot, bring chicken stock to a boil with potatoes,yam and lentils,boil until potatoes are soff.
in a pan heat oil, add onion celery and garlic. Saute for about 5 min until tender. Add vegetables and frozen corn to the large pot, puree soup with a hand blender, make sure to pulse all the large potatoes well so the soup is nice and smooth. Season soup with salt and pepper to taste, a little sprinkle of paprika is good too.
Chef's Tips
Add some grated cheese on top of you soup to make extra tasty!
Change the flavor of your soup by adding some curry for an Indian touch or
try it with some Mexican spices and dollop some sour cream on top with some
chopped cilantro
No comments:
Post a Comment