Chengdu is famous for its depressing gray sky and overcast weather. I can't think of anything else more comforting than a hot bowl of soup. The other day I was in a hurry, so I just made this out of things at hand, and it turned out to be tasty.
Yields 4 to 6 servings
420g taro, cubed
180g mushrooms, shredded
1 stalk of leek, sliced
1 tsp salt
1/4 tsp black pepper
1/2 tsp rosemary
1 Tbsp canola oil
1 liter water
1. Heat the oil in the pan, and stir in spices and veggies. Stir fry until fragrant.
2. Add water and boil for 20 to 30 minutes at medium heat, stirring occasionally.
3. Pour the soup into a food processor or blender and process until it reaches the consistency you want.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.