Interstate Soup

In my pantry today:

  • 2 c leftover subgum wonton soup
  • 1 c leftover cooked white beans
  • 1 10 oz can coconut milk
  • 5 cloves garlic, clumsily minced
  • 2 tsp olive oil
  • 1 tsp asafoetida
  • 1 tsp turmeric
  • 1 tsp coriander

So start the garlic and olive oil off in a soup pot on M and let them mingle for a few minutes until sizzling is steady; erstwhile, turn your attention to that leftover subgum wonton soup you bought in Virginia on Thursday (yes, it was kept refrigerated; it was really good so lay off). In my case, there were four large wontons preserved as well as an array of shrimp, pork and vegetables. I started this endeavor by pouring the leftover soup through a colander to fish out all the big slabs of chicken that look too much like tripe for me to consensually chew and ingest; I set the broth aside (1.5 c) and let the vegetables sit in their colander (.5c).

Back at the sizzling pot, I added the cooked white beans and began smashing them with the back of the mixing spoon until they were about to become burning mounds of beanflesh, then added 1/4 c broth and continued smashing. Once said smashingtime is completed to your satisfaction, add asafoetida, turmeric and coriander, mix then add in the rest of your broth. Stir and bring to a slow boil, then add in the coconut milk and subgum wonton non-liquid elements. This can be eaten right away, but mine is sitting until a proper dinnertime. This meal includes six vegetables, up to four animals and beans for good measure — it was made on four hours of sleep after an eight hour trip home from DC and still gets 3 spoons.

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