Well, it’s T minus 12 till our departure to London, armed with four cats, a nine-year-old child and god knows how many books. Of course this would be happening at Christmas time, so we’ve also got to contend with a Christmas tree in the Jay Street apartment, shedding thousands of needles for the movers doubtless to pack up and take with them (I remember receiving our kitchen garbage neatly packaged up when we arrived in New York from our last London sojourn; these men mean it when they say you leave it, we pack it). And I just found out that Mailboxes, Etc. sent my parents’ presents to Cathy Sussman in Minneapolis and vice versa. Be grateful for small miracles I guess, that they at least exchanged them and didn’t send them each to random people in Montana.
Avery informed me this morning that she feels “quite small.” “Well, how do you normally feel?” I asked. “The size of a normal…
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(serves more than four)
4 medium potatoes of any variety, peeled and cut in cubes of 1/2 inch)
3 cups chicken stock
1 tbsp olive oil
1 tbsp butter
1 medium white onion, minced
4 cloves garlic, minced
2 stalks celery, minced
1 tbsp ground cumin
2 tsps ground turmeric
chilli powder to taste
sea salt and pepper to taste
1 soup-size tin tomatoes, chopped
2 cups loosely packed spinach, then sliced into ribbons
1/2 cup fat-free yogurt
Put potato cubes into a saucepan with chicken stock and bring to a high simmer. Cook until soft and nearly falling apart, perhaps 30 minutes. Meanwhile, saute the onion, garlic, celery, cumin, turmeric and chilli powder in the oil and butter until the celery is very soft. Season to taste, keeping in mind that the chicken stock will contain salt as well. Throw the vegetable mixture into the potatoes and chicken stock and add tomatoes and turn the heat to VERY low. Go take a shower or check your email. Cook the soup until it is very thick and the potatoes are REALLY falling apart. Stir thoroughly and add the spinach and yogurt just…
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