“it’s very difficult to keep the line between the past and the present. You know what I mean? It’s awfully difficult.”
(little edie, in grey gardens)
i woke up sunday morning with the remnants of the wine from the night before lingering in my body, and an overwhelming sense of the grumps, nostalgia induced i think.
after a week of immersing myself in both the mayles brothers and rufus’s grey gardens i couldn’t get little edie out of my mind, and so spent the morning wandering round the house swathed in sweaters and scarves. i dealt with the grumpiness by performing a crazy lady routine… and cooking sweet potato and coconut soup at 10am in the morning, with homemade stock from the freezer and all.
moosewood’s sweet potato coconut soup
2 cups chopped onion
1 tablespoon oil
2cm ginger, peeled
2 bay leaves
3 cups stock
3 cups cubed sweet potato
grated lime peel
juice of 2 oranges
tin coconut cream
sauté the onions until translucent
grate the ginger into the onions, add the bay leaves and salt and sauté for another few minutes
add the stock, sweet potatoes and lime peel
bring to the boil, then simmer for 15 minutes until the sweet potatoes are soft
remove the bay leaves, add the orange juice and coconut milk, blend until smooth.
that was sunday morning. the soup sat in the pot for a day, a remnant of my morning but not really ready to be eaten (and there wasn’t anyone round to eat it)
tonight, after another not so exciting day (but alas i can’t go to work dressed as little edie…) i got home and decided to transform the sweet potato soup into a laksa of sorts…
i warmed up the soup and added some deep fried tofu puffs and sliced silverbeet, then i boiled a packet of fresh ‘shanghai’ noodles until done, drained them and served the noodles with the soup on top.
my crazy lady little edie day turned into two and ended up in a great wholesome filling meal.
Filed under: coconut, dinner, soup, sweet potato, tofu, vegan | 1 Comment