The soup season, it has returned to Glasgow. So much for ‘Summer’ – we’re back to wearing jumpers pretty much all the time, and it’s a rainy day out today. We were told that there were only 2 weeks of Summer here – and now we believe. So, to go along with our hunt for a new flat (scouring the internet, making phone calls), we’re having soup!
Carrot Soup
- 8 Carrots
- 1 onion
- 1 red jalapeno
- water to cover
- 1 tsp salt
- 1 block Silken Tofu
- Boil all veg. until tender.
- Immersion Blend.
- Remove from heat.
- Add block Silken Tofu.
- Blend some more.
Just the barest hint of spice, this soup was quite fun to play with. This was a bit of serendipity, brought about by the fact that I had underestimated the amount of soup. So, when I added the block of tofu, things got a wee bit dicey, and I needed to remove about 2 cups of soup from the pot. So, we present you with … soup art.
I didn’t add the salt until I was adding the tofu, so the darker soup is sort of spicy-sweet, while the lighter is creamier and more savory. I’d suggest that you add the spice to the vegetables, as I’ve noted above, as balancing out the salt after the fact is a bit awkward. Serve with a slice or two of toast, or some crackers, or with a dollop of yogurt, and you’ve a wonderful cool-weather meal.
On another note, we’ve got 19 days until we’re on a plane to return to California for a visit. In that time we have to find a new flat, pack up all of our stuff, move into the new flat, and unpack. And I have to nail down my dissertation topic and do enough research to keep me in reading material for the next month.
Life here is chaotic at the moment, yet we’re still finding time to play Scrabble and to bake bread – because that’s part of who we are, and because … well, when you only own 200 cubic feet of stuff, half of which is books? Well, packing isn’t really all that difficult. About half of our stuff is books, one quarter it is kitchen things, and the rest is clothes and bathroom stuff. Not a big deal, more of a pain in putting together the boxes.
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Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.
Your soup art is amazingly good! I was very impressed! Now there is a topic for your dis. They would be truly flummoxed if you handed that in as your title!
We will try to pop over and see you before you head off on hols, if you aren’t in the middle of packing that is! We could just meet in town.
Perhaps you’ll see your new flat (provided we find one).
I particularly like the creepy eyebally one, there – it looks like it’s coming at you, with three fat tentacles for legs, and smaller tentacles surrounding its central eye. 🙂
I see that the artist is at work. Playing scrabble and baking bread – two of my favourite past times 🙂
Beautiful!
Love the soup art! What exactly does the tofu “do” in the recipe, besides adding protein? Does it work as a thickener, too? I’ve never added tofu to a blended soup before.
Hope the packing’s going well!
It doesn’t thicken much … it just adds a creamy factor where there isn’t one. It’s a good cream replacer – it won’t give you the mouth-feel of cream, but it will tone down the flavor a bit so that you’ll think you’re eating a milk-based soup.
The packing … is going to be over at some point. 😉