'Tis true, but when making curry you need to chop less stuff, leave it simmering for half an hour, and you have almost-surely-curry-flavoured curry rather than potentially-bland soup.
I think it was cutting the four large leeks into quarter-inch slices that put Ben off; it did take an hour and a bit to get the soup made, though it was good when made, and we made three pints of it so will be eating tasty leek and potato soup into the foreseeable future.
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timeasmymeasure
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Date: 2007-12-28 08:40 pm (UTC)I think it was cutting the four large leeks into quarter-inch slices that put Ben off; it did take an hour and a bit to get the soup made, though it was good when made, and we made three pints of it so will be eating tasty leek and potato soup into the foreseeable future.