My influences, I think, came from Margaret Roach at A Way to Garden. Her blog planted the appealing idea of curry on a drear winter night. I was also inspired by the yummy corn chowder made last weekend by my young friend over at Artistic Eatables.
At any rate, here's what went into the pot:
- onions, garlic, and celery, sauteed in olive oil.
- cut up Adirondack Blue potatoes and three white carrots with one conventionally colored orange one.
- the diced up remains of a chicken-Reuben casserole (the main ingredients of which were boneless, skinless chicken breasts, sauerkraut, and Swiss cheese.)
- I added equal parts chicken broth and organic creamy butternut squash soup.
- Then I added some cumin, coriander, and a healthy shake of curry.
I let all that simmer a bit and then served it up with some warmed bread.
I will wager that this exact soup has never been made before. (Does anyone in their right mind put sauerkraut and curry in the same dish?)
Somehow it all blended nicely. The HH* only had one complaint: he didn't like the fact that the carrots were white and the potatoes were blue. He granted that the taste was good, but requested no more camouflaged vegetables...
* HH = Handsome Husband