by Jeters
View
my 1 recipe »
Photo by Jeters
A&M's Testing Notes:
Expand CollapseJeters's Notes:
Expand3-4 russet potatoes peeled and diced Ask a question about this ingredient
4 zucchini or summer squash, peeled and cut into 1/2 inch pieces Ask a question about this ingredient
1 yellow onion, diced Ask a question about this ingredient
1 tablespoon minced garlic Ask a question about this ingredient
1/3 teaspoon ground tumeric Ask a question about this ingredient
1/3 teaspoon garam masala Ask a question about this ingredient
1/3 teaspoon ground ginger Ask a question about this ingredient
1/3 teaspoon ground coriander Ask a question about this ingredient
1/3 teaspoon ground cumin Ask a question about this ingredient
1/3 teaspoon chili powder (optional) Ask a question about this ingredient
large pinches dried fenugreek leaves, stems picked out Ask a question about this ingredient
large pinches dried parsley Ask a question about this ingredient
3 cups chicken stock Ask a question about this ingredient
vegetable oil Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
apple cider vinegar Ask a question about this ingredient
salt, pepper, and tabasco to taste Ask a question about this ingredient
3/4 cups milk Ask a question about this ingredient
In a heavy skillet, heat oil, bacon fat, butter, schmaltz, whatever tickles your fancy. (I used chicken drippings and extra virgin olive oil)
Ask a question about this stepAdd the onions and saute over medium heat until golden, with a pinch of kosher salt and a few grinds of pepper.
Ask a question about this stepA few minutes into the cooking process, add the garlic. stir frequently to assure nothing burns.
Ask a question about this stepIn the stockpot, heat two tablespoons of vegetable oil on medium heat.
Ask a question about this stepOnce the oil is bubbling, add the spice mix and let them bloom in the hot oil, stirring constantly so that they don’t burn.
Ask a question about this stepAfter a minute, add the diced potatoes to the spice oil and saute – try to get a nice browning on the potatoes if you can- its okay if some pieces stick to the bottom of the pot.
Ask a question about this stepOnce the onions are soft, add them to the potato spice mixture.
Ask a question about this stepPlace the zucchini/squash slices in the skillet, stirring them around and scraping up any burned on goodness left by the onions and fat. If you need some extra liquid to accomplish this, a splash of chicken stock will help. Cook two minutes.
Ask a question about this stepAdd the squash to the stock pot, stir well, and add enough chicken broth to cover the vegetables.
Ask a question about this stepScrape the bottom of the stockpot with a spatula to free anything that burned on during the cooking process.
Ask a question about this stepAdd the fenugreek leaves and parsley.
Ask a question about this stepTurn heat to medium low. Cover and cook until the potatoes are soft, about 20 minutes.
Ask a question about this stepWhen the potatoes break apart easily with your spoon, turn the heat to low. You can puree the soup with a hand blender or in a cuisinart (please be careful!) or do what I did and just have at it with a potato masher.
Ask a question about this stepDrizzle in the milk and stir.
Ask a question about this stepSeason to taste. Salt and Pepper for sure, plus a splash of cider vinegar and a few shakes of Tabasco to brighten flavors.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
What is dried fenugreek leaves? What does it taste like? I'm having a difficult time finding it locally, amazon has it though!