Unfortunately I am behind a day. School is coming to a close
and trying to take my sanity with it. So when I got home last night,
I had such a headache I went to bed without dinner.
But today I was so caught up with the beautiful day -- how
could I not be in the mood to cook? So after I made some
cookies for my cousin, I started dinner for the Monkey-man
and myself. It was just what we wanted. Warm, rich, and filling.
This is such rejuvenating soup. If I was under the weather,
I'd take it over miso any day. The traditional recipe calls
for egg yolks added at the end to thicken it up and add another
layer of richness (fat).
I got that thickness by just adding a tablespoon of arrowroot
to a little bit of soymilk and adding it at the end.
I served it over sliced, toasted bagels- like croutons. Yum!
Irish Garlic Soup
12 cloves of garlic, minced
1 small onion, diced
3 tablespoons of earthbalance
2 tablespoons of whole wheat flour
4 cups vegetable broth
1 tsp apple cider vinegar
1 tablespoon arrowroot powder
1/4 cup soymilk
1 tablespoon soy sauce/braggs
Melt the earthbalance over low heat, adding the garlic and
onion. Cook on low-low for about 20 minutes. Add the flour,
turning up the heat to cook the flour for a few minutes
into a roux.
Add the vinegar, soy sauce, and broth and cook for another
30 minutes. Finally add the arrowroot powder to the soymilk
and pour into the soup slowly. Season with a little bit of
salt and pepper. Cook for about 10 more minutes.
Serve over croutons.
(Tomorrow is St. Patricks! Pull out that green tonight~)