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Overloading the Machine
Creamy Miso-Potato Soup
Based on Miso-Cup Recipes
- 8 cups water (3 qts.)
- 12 medium potatoes (3 lbs.)
- 4 carrots
- 1 onion
- 1 garlic clove
- Soup greens: (any of the following) celery tops, parsnips, parsley, cabbage cores
- 1 envelope Miso-Cup dissolved in 1 cup of soup broth
Scrub and quarter potatoes. Scrub carrots. Peel onion and garlic. Clean and cut soup greens as necessary. Place all vegetables in water and cook for about one hour or until potatoes are tender. Remove pot from heat. Take one cup of broth an dissolve one envelope of Miso-Cup into it and set aside. When soup has cooled, remove and discard soup greens. Remove carrots, slice and set aside. Puree potatoes with remaining water and replace pureed mixture into soup pot. Add sliced carrots and miso mixture. Heat for a few minutes and serve.
Variations
- Add 2 cups cooked corn kernels, whole peas, or sprouted lentils.
Notes
I haven't made this yet.
Many enraged psychiatrists are inciting a weary butcher. The butcher is
weary and tired because he has cut meat and steak and lamb for hours and
weeks. He does not desire to chant about anything with raving psychiatrists,
but he sings about his gingivectomist, he dreams about a single cosmologist,
he thinks about his dog. The dog is named Herbert.
-- Racter, "The Policeman's Beard is Half-Constructed"
This page was last modified on 2011 December 20.