Angelica Kitchen friends
Pallas & Ralph, coworkers from Angelica Kitchen when it was still on St. Mark's Place. Great memories. I've been lavishly blessed!
Angelica Kitchen era...
Yours truly around the time I first started working at Angelica Kitchen. I remember warming up leftover cornbread in that toaster oven the day after a shift!
More Angelica Kitchen...
Nolan and ... I don't remember. I wish I had photos of that magical place on St. Marks! Nolan took me to my first yoga class!
Ingredients
- Winter squash; I like using butternut
- OPTIONAL: if you have sweet potatoes to use up, throw those in also
- 1-2 tsp crumbled Wakame seaweed
- Onion, chopped small (optional)
- 6-ish c water
- 4-6 Tbs light miso
- fresh ginger, grated
- 1 ish tsp curry
- pinch cayenne
- Splash soy (or serve on table)
- OPTIONAL: Toasted Nori seaweed (make sure you purchase already toasted) and scallions to garnish
Equipment
- Large sauce pan
- Potato masher or blender or blender wand
- Grater for ginger
Instructions
- Cut the skins off the squash and remove seeds. Cut into small cubes so it cooks quickly. If also using sweet potato, peel and cube it as well.
- Put in sauce pan with the wakame, ginger, and onion (if using). Add about 6 cups water (more than enough to cover all your squash) and boil until soft.
- Lower heat to simmer. Scoop about 1/2 cup liquid into bowl and add miso. Stir until smooth and add to the soup. Does it look like soup? You may need to add more miso or water - depending on how it looks and tastes.
- Many people put the soup into a blender to get it velvety smooth, but I like it kind of lumpy. Ok... I also hate the extra step of transfering the hot soup to a blender. Thus, the potato masher. I think the handheld blender wand might be perfect. Alas, I have none.
- Add a splash of tamari, curry, and cayenne. You can also add a bit of dried ginger if you feel it needs a bit more.
- Garnish with toasted nori (cut into small strips) and scallions.
I can't believe I found this photo! I remember we had a staff picnic or retreat day... I think at the farm of one of our suppliers. Those are my legs at the very top of the tree. Deborah (whom I also worked with at the Knickerbocker Saloon!), Iris (she inspired us to ice skate at Wollman Rink!)... and I can't remember the other names right now. Maybe they'll come to me!
I'm reminiscing about Angelica Kitchen because I used to cook this soup for myself all the time when I was committed to a macrobiotic diet.
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