Soup's still on

I recently discussed my decision to temporarily confine my culinary aspirations to the realm of soup. Motivated by my success with Rachael's Indian Summer Turkey Chili, I decided to attempt another seasonal soup: Pumpkin Orange Soup With Parmesan Toasts. I enjoy pumpkin as an ingredient (except in pumpkin pie) and I like oranges. I did not, however, like the soup. The recipe came from one of Ann Byrne's cookbooks, The Dinner Doctor. I'm not blaming her. The recipe was easy to fall and likely has potential, but I made one major mistake. I decided that the Parmesan Toasts were not necessary and thus eliminated several things I really enjoy in a meal: fat in the form of cheese, carbs, and texture. The flavor of the soup was fine, but it was too smooth for me. I like chunks and such. I should not have let my inexplicable resistance to recipes requiring the broiler prevent me from making the parmesan toasts. I would give you the hubby's reaction, but believe me, if he had actually tried the soup, his response would be unprintable.

This morning, I stepped back into the ring with Chicken Mulligatawny soup from Eating Well magazine. This recipe is one I noticed months ago and have wanted to try ever since. I just liked the sound of chicken, rice, granny smith apples, onions, and coconut milk together in one bowl. I liked the sound of this soup so much that I took the time, with the bub in tow no less, to figure out where coconut milk* is found (in the Hispanic ethnic aisle with the Goya products) and to attempt to find hot Madras curry powder (was unsuccessful and just used regular curry powder, probably for the best as I don't like things too spicy). I was never able to find the ground coriander the recipe called for. Perhaps it is not sold already-ground? I found some un-ground coriander and did my best to "grind" it by placing it in a ziploc and pounding on it with my mallet. Bubby helped and, fortunately, both of our fingers are still intact. I will be honest and admit that I did not toast almonds for a garnish as instructed (though I did purchase said almonds) because as with recipes involving the broiler and, until recently, the food processor, I avoid those that require toasting nuts (NTB?) due to the the horrors I tasted after burning a batch a few years back. Anyway, the end result was favorable. I enjoyed the flavors and am especially tickled by having Granny Smith apples in a soup. I would have preferred the broth to be a bit thicker, but that could have been my error. If I had it to make over, I would do it without the bub as my sous chef. By the time the soup was ready, the floor was covered with Goldfish crackers (awesome crunch with every step) and two bananas had been mangled with a toy knife at bub's work station. More than anything, I am just proud that I finally tried a recipe from Eating Well, as the magazine's recipes almost always appeal to me but almost always intimidate me as well. So, I did it and it was good. NTB.

*Recipe actually called for "lite" coconut milk, no idea where that might be secured.