Happy. Just happy.
We went hiking today. The woods burst with little fireworks of wonder.. We saw bald eagles. Grasshoppers. We collected leaves in a little bag, We held our breath and listened to the wind and the trees as they whispered their wisdom back and forth.
The kids hardly complained. This, in itself, is a revelation.
Later, I dropped off soup for my friend. She is having a baby tomorrow. How odd to write such momentous words so matter-of-factly.
She's holding a comet in her hand, watching it with open-mouthed wonder, as it illuminates the sky, leaving a silken trail of light. She has seen its light for months. Tomorrow we will see it with her.
A new life! Not yet in this world today, but he or she will be tomorrow.
I can't wait to meet this little one.
The only way to address this majesty is to make soup. Really, the only way, sometimes, to address the majesty of this world, period, is to make soup. To create warmth and richness out of water and vegetables. To simmer, soak, stir, and taste. To eat until you are full.
West African Peanut Soup
(This yields a gallon, but can easily be halved).
4 cups onions, chopped
2 tbl oil (peanut or vegetable)
1 tsp cayenne (or other ground chilies)
2 tsp ginger root, grated
2 cups carrots, chopped
4 cups, sweet potatoes, chopped (up to two cups white potatoes can be substituted)
8 cups vegetable stock or water
4 cups tomato juice
2 cups smooth peanut butter
2 cups scallions or chives, chopped
sugar (granulated (optional).
1. Saute the onions in the oil until just translucent.
2. Stir in the cayenne and fresh ginger
3. Add the carrots and saute a couple more minutes
4. Mix in the potatoes and stock or water.
5. Bring the soup to a boil, and then simmer for 15 minutes, or until the vegetables are tender.
6. In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
7. Stir in the peanut butter until smooth.
8. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and the sweet potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors.
9. Reheat the soup gently, using a heat diffuser (if needed) to prevent scorching.
10. Add more stock, water, or tomato juice for a thinner soup.
12. Serve topped with plenty of chopped scallions or chives.
Vegetarian, unique, and delicious. Enjoy!
(Check out other vegetarian recipes this week at Share a Spoon with adrienzgirl.).