A friend recently ate some soup and commented on its enjoyability. Thus I am compelled to write this recipe down publicly, but I (I?) don't have any other means of publishing more than a single ration's worth of characters at a time.

  1. Mire to the poix, or just use premade bouillon or broth if you don't have time.
    • I tend to cook mine longer than most people, getting a deep brown caramel, and I finish it by adding and then cooking off a fair amount of tasty solvent.
    • Don't skimp on the oil; this soup will soak it up nicely.
    • No water yet.
  2. Add a bunch of yellow (or red) split peas, hippie dust and plenty of curry (with extra cumin).
  3. Toast lightly, and, optionally, get distracted and burn it and separate the mostly-not-burnt part and scrub the pan clean.
  4. Now water and bring to a boil.
  5. Add diced potatoes, cauliflower, and some diced, stewed tomatoes.
  6. Cook until potatoes are done.
  7. Add salt and additional curry to taste.

I may have added or done other things to it, but that's the framework. Enjoy!

Log in or registerto write something here or to contact authors.