Soup-Soupe Trilogy: To post or not to post all the comforting homemade soups I served my half-pint? Probably not. Which is why you are reading the latest-last instalment of my weekly trilogy (yes, you heard right, 3 soups in 1 week, soupy little bugger wouldn’t you say). For each soup, I played up different vegetables and aromatics for the same creamy results with nary an ounce of guilt…there’s no cream! More of a concern for the parents than the kiddo, of course.
I like to infuse saffron in a bit of good sherry to add layers of deep, rich taste. But feel free to substitute chicken broth. As for the curry powder, the earlier you add it, the more intense its taste. Here also, you can choose to follow your own drummer and add it later along with the broth. Of course you already know that curry powder is British, not Indian, invented by homebound colonials pining after the aromas of Delhi. Mind you, Indian mothers now resort to it in their own contemporary race against time. You can also create your own mix, one version follows the recipe.
Finally, you can always add a touch of cream when serving. For taste, not texture, since this soup delivers big on the silkiness. Bon appétit !
Your a soup fanatic too? In the Archives, see also: Cream of two tomato and fennel soup and Cream of carrot and sweet potato with ginger.
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