There are boxes to check off at the end of the year. A tasty vegetable soup that is nutritious and sustaining sounds brilliant; you don’t mind making it all the time. I like this easy soup recipe from Heidi Swanson, especially when you want to take a break from all the rich holiday food. As long as you have some dry lentils on hand, you’re set to go. This soup can be whipped up with a few pantry standbys. A yellow onion, vegetable broth, curry powder and some coconut milk.
Brown butter is a very useful technique that I’ve used repeatedly in cooking as well as in baking. I was totally enthralled the first time I browned butter until it turned golden brown and almost burnt. It’s simple to follow. Takes only a few minutes. All you need to do is melt some butter in a saucepan over medium heat, then cook down until the water in the butter starts to evaporate, leaving you with a nutty, fragrant liquid gold. Brown butter boosts everything from simple veggies to decadent cakes.
The curried brown butter sauce gives the lentil soup a luxurious kick and the depth of flavor. We often hear from chefs that butter makes everything taste better. I’ve found it to be true. Brown butter checks off all the boxes in the flavor and texture department. The combination of brown butter and a tablespoon of curry powder has a transforming quality, elevating the earthy lentil soup into something quite memorable. Give it a try!
This dish is joining the IHCC’s December potluck when we cook and post any recipe from IHCC featured chefs, past and present.