Class 2-13-11 Satsumaimo-gobo-renkon-jiru (sweet potato-burdock-lotus root soup)

Class 2-13-11 Satsumaimo-gobo-renkon-jiru  aka sweet potato-burdock-lotus root soup.  [58 photos included]

from a simple beginning, the stock is made.

 

  

washing and cutting the various vegetables...

roots in the stock,

 

and the saute...

 

 

 

combining the two...

 

and tempeh...

 

 

kale ohitashi as well... (2 types)

 

 

making mochi on a fish fryer (just a type of pan)

 

 

 finishing the soup...

another original soup creation... improvised...
Thanks to Mary, Judy, Ben and Debra for their assistance in cleaning, cutting, cooking, pictures and general spiritual help.

Super Bowl 45, 2011 a soup for all...

For the special day a sweet potato red bean gumbo was made. Here are a few pics of the process.

the sweet potato, cooking with the stock, and rutabaga, about to go in, can be clearly seen.

 Most of the ingredients now added to the stock, from a few different views to show the density and variety.

the cooking process...

and the finished product.
this had a stock which included a small amount of non-nitrite ham and skinless chicken breast.
this sunday's class(2-13) will feature another variation, but a completely vegetarian one, with complete protein and a similiar if not better taste. According to Sevin the last one was the best he'd ever had. My apologies to the other location, it appears I was promised at two places at the same time. I owe Jeff and Natalie a bowl of soup at the very least.

a soup blog, what do you think?

     According to my darling offspring, Mari (1 of 2), I should write a soup blog. Once upon a time I owned a restaurant in Hollywood, Inaka. Lately I've been teaching a soup class, here at home, to a few friends.

     so in Mari's honor, here goes.... this time just a few notes about one of the classes.

On Dec 4th, 2010 I took photos as we progressed with our soup. 

 sauteing a few items, including kale...

and in the soup pot, the soup stock with some roots added.

and the saute section almost completed, then to be added to the stock and cooked a bit more.

 

and this is the completed product. the soup du jour from class that Saturday in December.

sorry no specifics on the recipe. What I try to teach is to improvise with what you have, as naturally as possible.  Just e mail  or send me a message here or on FB, if you have any questions.

red beans and ricely yours...

This was a phrase Louis Armstrong signed his letters with. (Red Beans and Ricely yours, Louis) Red beans and rice are a staple of Cajun cooking and something I've come to embrace. I make soup on Monday's for a group of friends and this week it was a red bean soup, or more accurately just a red bean gravy. Well of course I made rice and they had the choice of a bowl of rice with or the rice in the soup. It was a soup with two types of red beans, chicken, hot links and a load of vegetables. It was well received, but for me it was even better the next day. This day old soup really WAS a red bean gravy. So with the ups and downs of election day I was soothed with some red beans and rice. With a few bowls left, I feel drawn to the kitchen right now. Once I get the request I might put up some recipes, although I am an improviser.