Kitchen Win against all odds, for Emily
Emily is my friend, and she is in chef school. This post is dedicated to her because it demonstrates many of the things one should *not* do when making soup.
Sweet potato butternut squash soup, with coconut milk base: a step by step guide.
Turn the oven on at 350 degrees, stick the sweet potato in the oven. So far so good.
Call your mother. Discuss your weekend, her upcoming trip to Cuba, her various travails living with your sister temporarily, and so on. While doing so, slice the butternut squash in halves, put them on a cookie tray, and be sure to forget to take out the seeds and squishy stuff first.
Chat to your mum. Chop up some onion, garlic, and ginger. Put the onion in a pot, which is half the size of your kitchen and clearly far too large for the soup you're making, with some olive oil and 'sweat'. Toss in the garlic and ginger at some later point, scraping the bottom of the pot with a wooden spoon to get the burnie bits off.
Pour yourself a glass of wine as you continue to chat and wait for the roasting vegetables, you domestic goddess, you.
Turn off the burner with the pot full of onion and garlic. Lean casually on the stove, drink your wine, pat the kitty.
Say goodbye to mum. Turn oven off, pull out the squash and be sure to get the liquid that is all over the cookie sheet, probably from forgetting to take the guts of the squash out, on as many surfaces as possible. Put the sheet on a hot pad on the counter, take out the sweet potato. Curse.
Vacuum.
Now that the veg has cooled down a little, flip over the squash and spoon out the squishy bit and seeds. Burn the crap out of your fingers spooning out the flesh of the squash, dump this hastily into the huge pot. Peel the skin off the sweet potato and put it into the pot whole. Mash with wooden spoon.
Dump in the entire can of coconut milk, even though this may be too much. No one likes half a used can of coconut milk in the fridge.
Let the mixture simmer for a bit. Wash the mess off the cookie sheet in preparation for the cookies you will make later on (?).
Take out the hand mixer and attach the beaters because you are too lazy to clean the damn food processor tonight. Plug it in, and beat the soup until it's somewhat chunky, in the pleasantest of ways.
Wipe soup splatters off of the surrounding spice rack, utensil jar, stovetop, salt and sugar jars, back of stove, and self.
Add cinnamon and salt. Put the lid on the pot and the burner to low. Walk away. You will find that in five or ten minutes you'll have a delicious pot of soup on the stove, despite your various eff-ups.
Being domestic is easy, rewarding, and fun! *ting!*
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| Not my soup, but very close |
Turn the oven on at 350 degrees, stick the sweet potato in the oven. So far so good.
Call your mother. Discuss your weekend, her upcoming trip to Cuba, her various travails living with your sister temporarily, and so on. While doing so, slice the butternut squash in halves, put them on a cookie tray, and be sure to forget to take out the seeds and squishy stuff first.
Chat to your mum. Chop up some onion, garlic, and ginger. Put the onion in a pot, which is half the size of your kitchen and clearly far too large for the soup you're making, with some olive oil and 'sweat'. Toss in the garlic and ginger at some later point, scraping the bottom of the pot with a wooden spoon to get the burnie bits off.
Pour yourself a glass of wine as you continue to chat and wait for the roasting vegetables, you domestic goddess, you.
Turn off the burner with the pot full of onion and garlic. Lean casually on the stove, drink your wine, pat the kitty.
Say goodbye to mum. Turn oven off, pull out the squash and be sure to get the liquid that is all over the cookie sheet, probably from forgetting to take the guts of the squash out, on as many surfaces as possible. Put the sheet on a hot pad on the counter, take out the sweet potato. Curse.
Vacuum.
Now that the veg has cooled down a little, flip over the squash and spoon out the squishy bit and seeds. Burn the crap out of your fingers spooning out the flesh of the squash, dump this hastily into the huge pot. Peel the skin off the sweet potato and put it into the pot whole. Mash with wooden spoon.
Dump in the entire can of coconut milk, even though this may be too much. No one likes half a used can of coconut milk in the fridge.
Let the mixture simmer for a bit. Wash the mess off the cookie sheet in preparation for the cookies you will make later on (?).
Take out the hand mixer and attach the beaters because you are too lazy to clean the damn food processor tonight. Plug it in, and beat the soup until it's somewhat chunky, in the pleasantest of ways.
Wipe soup splatters off of the surrounding spice rack, utensil jar, stovetop, salt and sugar jars, back of stove, and self.
Add cinnamon and salt. Put the lid on the pot and the burner to low. Walk away. You will find that in five or ten minutes you'll have a delicious pot of soup on the stove, despite your various eff-ups.
Being domestic is easy, rewarding, and fun! *ting!*
I love you.
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