jwaneeta

Almost there, almost there. Deadline in sight. Got a call from one of the other guys last night -- he's in Hawaii. They've got people from all over on this show. He requested some panels for hooking up, and we sorta, er, commiserated about the rush. He's a nice fella.

I participated in monanotlisa's recipe exchange, but I'm filled with such proselytizing zeal about this magnificent soup I'm compelled to share it here, too.

mmm Tibetan Masala Potato Soup nummy mmmm

1/4 cup butter
1 tbsp minced ginger
1 tbsp minced garlic
1 cup diced red onion
1/2 tsp tumeric
1/2 tsp chili powder
1/2 tsp Kopan Masala*
3 or 4 cups mashed potato
4 cups veggie stock
1 cup diced tofu
1 cup spinach leaves, chopped
1 1/2 tsp white vinegar
1 tbsp soy or tamari sauce
2 tsps salt
1/2 tsp black or white pepper
2 tbsp chopped scallions
2 tbsp chopped cilantro

Melt butter in a large saucepan over medium heat. Add ginger, garlic and onion and stir fry over medium heat for 1 minute. Add tumeric, chili powder and masala. Stir fry 1/2 minute longer. Transfer to larger saucepan containing mashed potato. Cook and stir 3 minutes. Add stock 1 cup at a time, stirring constantly with wire whisk to prevent lumps (1 cup soy milk may be substituted for 1 cup stock). Add tofu and spinach, mix and bring to a boil. Add vinegar, salt and pepper. Puree bit by bit unti desired consistency is reached, then add scallions and cilantro; mix well. Texture should be velvety.

*Kopan Masala can be purchased at specialty stores, or it can be made thusly:

1/3 cup coriander seeds
1/4 cup cumin seeds
10 black cardamom pods, peeled
15 greed crdamom pods, peeled
25 cloves
2 cinnamon sticks, broken up
1 tsp black pepper corns
1/4 tsp ground nutmeg

Combine ingredients and grind finely, but not to powder, with a mortar and pestle (or coffee griner or food processor). Store in airtight jar. Makes about half a cup.

Good soup. Perfection in soupy shape. Happy Holidays!