Three King Soups

It’s the holidaze — time to find truth and meaning and reason to live — and we think there’s no better place to seek all of these things than in soup. So, to get ready for the Christmas/Hanukah/Kwanza season Hot Knives gathered around the tree (our stove) with all of our presents (garlic and onions) and relived an important miracle story.

Like 2006 years ago — the story goes — Big Baby Jesus got a visit from three wise men from Persia. Dudes’ names were Balthasar, Melchior and Caspar. Yeah, Caspar. And these Magi, in their infinite wisdom, brought some gifts of Gold, Frankincense and Myrrh. Now, here’s where the story diverges because Christian conservatives will tell you that these gifts of oils and minerals were literal, however, we prefer to believe that’s figurative, metaphorical. After all, these kings were Persian Zarathustrian dark lord priests. They weren’t about to bestow this King of Kings with some fucking money and tree sap. Figurative for what then? Soup.

And because even non-Christians like us see the power of three. We give you this Holy Trinity of holiday soup shooters. Garnish with tinsel.

GOLD

Curry Cauliflower Couli

3 Tbs. vegan margarine
3 Tbs. yellow curry paste
1 head cauliflower
1 white onion
3 cloves garlic, minced
3 cups unsweetened soy milk
1 cup vegetable stock
1 carrot
1/2 lime
1 small bulb ginger

1. Heat the margarine and curry paste in a pot. Cook on high and break up the paste with a spoon. Once its distributed add the cauliflower, onion and garlic to the pot. Sauté for 10 minutes on high, then bring down to medium heat and add the liquids. Let it reach a rolling boil, then lower it to a simmer.

2. While the soup simmers, peel the carrot and ginger. Mince as small as you can or pulse in a food processor with the limejuice. Set aside.

3. Take the soup off simmer and throw it in your food processor. Pulse thoroughly so the soup is a consistent liquid with no big chunks.

4. Then put the soup through a fine colander, with a large bowl underneath, to remove cauliflower pulp. You will lose more than half the volume, but will have a rich yellow liquid. Either toss the curried cauliflower or save it for frying up as a mash or veggie burgers.

5. Serve in a shot glass with a dollop of ginger carrot salad.

FRANKINCENSE

Green Pea Leek & Whiskey

1 cup green peas, shelled (dry)
3 Tbs. olive oil
1 leek, washed and chopped
3 cloves garlic, minced
3 shallots, minced
3 sprigs thyme
2 shots bourbon whiskey
2 cups vegetable stock
1 Tbs. white pepper
1 bay leaf

1. Put your dried peas in a bowl and soak them in ice water to revive their green color. Meanwhile, bring a large pot of salted water to boil. Add your peas to the boiling water and let go for about 8-10 minutes or until tender. Prepare a bowl of ice water. Then remove the peas and strain in a colander, dunking immediately in ice water to cool.

2. Put your pot back on heat and add the oil, garlic, leeks, shallots and thme. Sauté for 5 minutes and then add whiskey. Let it cook off. The add your stock and spices. Let simmer for another 10-15 minutes before pulsing in a food processor. Return to heat once blended. Simmer until ready to serve.

3. Garnish with a slice of parmesan cheese (optional).

MYRRH

Beet, Dill and & Shaved Turmeric

3 red beets
1/4 cup cane sugar
3 Tbs. vegan margarine
3 cloves garlic, chopped
3 small red onions
2 cups vegetable stock
2 Tbs. turmeric powder
3 turmeric bulbs
Salt and white pepper to taste
1 cup fresh dill
1/4 cup table cream garnish (optional)

1. Start by scrubbing and peeling your beets. (Cut and save your beet greens for later use.) Bring a large pot of water to boil, tossing in the sugar. Chop your beets into chunks and throw them in once water is boiling. Cook until tender, about 10 minutes. Remove and cool.

2. Place your pot back on high heat (once emptied of beet water) and add margarine, garlic and onion. Sauté together for about 10 minutes and add the beets for the last minute. Then add your vegetable stock and bring to a boil before lowering to a simmer. Cook for about 30 minutes, stirring occasionally.

3. Remove from heat and use a food processor to blend soup thoroughly. Be careful not to dye your entire countertop blood red. Then return to simmer in the pot and add turmeric powdre, white pepper and salt.

4. While soup finishes cooking, prepare the salad garnish of fresh turmeric and dill. Peel skin off fresh turmeric bulb and slice in thin strips. Toss with fresh dill. Serve soup hot with a dash of cream (vegan sour cream works too) and a sprinkling of salad garnish.