Friday, February 10, 2012
What's for dinner? Curried Pea and Lettuce Soup
Jorth sat nervously in the food magazine editor's office. The editor looked at her expectantly and said "So, why do you want to be a food stylist?"
"Oh!" gasped Jorth. "It would be just wonderful to work with food all day alongside talented people, creating beautiful images. I'd love to do it!"
"Hmmmm", said the editor. "Right. Well, I'm just looking at some of your pics, and I must say, I'm wondering why the toast in this pic is covered in the soup. Could you explain that for me?"
"Errrrr", said Jorth, "I may have dropped it in the soup as I was trying to balance it on the bowl."
The editor groaned. "Butter, Ms Jorth, is welcome in this workplace. Butterfingers, however, are not. Now scoot!"
"Phangdang it!", thought Jorth as she trundled home. "At least the soup tasted good!"
Curried Pea and Lettuce Soup
1 iceberg lettuce, leaves washed well and roughly shredded
1 onion, diced
50 grams butter
3 cloves garlic, crushed
2 tablespoons hot curry powder
1 litre vegetable stock or water
500g frozen peas
1 - Melt the butter in a large saucepan, then saute the onion until tender and golden. Add the garlic and curry powder, and mix until combined. If you happen to have a cold, take this opportunity to stick you head right in the pan, and breath in deeply. We'll shake off that cold in no time - you, me and the peas!
2 - Add the lettuce, and stir so it is coated with the onion mixture. Wait until it wilts, then add the peas and stock.
3 - Bring to the boil, then simmer for 15 minutes. Let the soup cool, then blend until smooth. Reheat to serve, ideally with some yummy crusty bread smothered in avocado. Just don't drop it in the soup!