Living in the New York area, February can be very cold and often snowy. Unless one is going skiing or celebrating Valentine’s Day, there often isn’t anything to do so I held a “Soup Tasting Gathering” last year and will repeat this simple and fun event this year in FEBRUARY!
It is simple. Invite guests asking them to prepare a small batch of soup of a recipe they have never made before. Tell them to bring the soup in the original pot with copies of the recipe with them; then spend the rest of the evening tasting soups and communing. There is always a guest or two whom don’t cook so they bring the bread and butter.
All I have to do is serve drinks and make sure I have enough extension cords to keep the extra burners hooked up so that I can keep the soups warm.
This is one of the soups I’m making for this year’s gathering. Do you have a recipe you can share?
Yield: 4 servings
2 tablespoons coconut oil
¼ teaspoon cayenne pepper
¼ teas ground cumin
¼ teas ground turmeric
½ large onion, finely chopped
2 garlic cloves, finely chopped
1 3” piece ginger peeled, finely chopped
1 large apple, unpeeled, grated on large holes of box grater
1 ½ cups red lentils
13oz can coconut milk
tablespoons fresh lime juice
Plain yogurt, cilantro leaves and toasted unsweetened coconut flakes as garnish
Heat oil in a large pot over med-high heat. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger, cooking until softened about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2 ½ cups water; bring to a boil. Reduce heat and simmer until lentils are completely soft and dal is thick about 20-25 minutes. Add lime juice and season with salt and pepper.
Divide dal among bowls and top with yogurt, cilantro and coconut flakes, then season with more pepper.
~ Kim Hendrickson, Salvia Press
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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S. She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. See http://www.SalviaPress.net
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