...inspired by the "Soup Nazi "episode of Seinfeld.
I've come across a couple of recipes recently that only vaguely resemble the one I make - with chicken, tomatoes and yogurt instead of coconut milk (their version, not mine). This recipe here is the first one I ever found, years ago, when I went looking for a recipe on foodnetwork.com. To date, it's the only one I've ever worked from, and it never occurred to me that anyone else made it differently. So imagine my surprise when I went hunting for recipes and found that nearly all contain chicken, celery, carrots and apples!
Well, the chicken's out because I think I'm done with it (and seafood and red meat) for the duration. And I don't have any apples, carrots or celery on hand right now - not that I'd want the apples in a soup if I had them. Really, the reason I decided to make this is to use up the leftover coconut milk from Friday's praram, a jalapeno (with the seeds) and the remaining cilantro. I might try it one day with carrots and celery if I ever have everything I need to make it that way, but for now I think this version is just as good as any. It all gets pureed, the coconut milk is stirred in at the very last, and voila - a lovely, silky-smooth lentil-coconut-curry bisque. Served over rice.
To keep it totally vegetarian, I used Smart Balance instead of the butter and Better than Bouillon vegetable base instead of the chicken broth. And Steve's been such a good sport about the vegetarian thing. He bought himself a rotisserie chicken from the Pig the other day, and I told him he could add some to his bowl of soup if he wanted, but he didn't. He even went back for seconds!
Worst case scenario, he'll have a bigger appetite for snacks by the time 30 Rock comes on.