Wednesday, August 6, 2008

Seaweed Soup

A simple soup of pasta and seaweed that I took with me on my tour of the Tuolumne canyon region in Yosemite NP.

I start with a bunch of spices, most of which are going to be used in my lentils.
I toast the spices on the stove top, and then grind to a power with two red chilies.
I prepared and dried some fresh vegetables for soups
Sea Palm and Israeli couscous are prepared in broth of seven seaweeds and dried vegetables, a pinch of the spice blend, and saffron.


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