Potato Soup

Another basil inspired post.

Because its so busy around here, I don't always post a recipe right away and therefore may forget the exact measurements. In any case, this soup is hard to not come out good. Super simple to make; its especially nice for a light supper on a cool autumn evening.

INGREDIENTS (Serves 6)

• 10 medium potatoes
• couple big handfuls of freshly picked basil leaves (if available, otherwise use dried basil)
• 1/4-1/2 t hing
• 1/2-1 t black pepper
• salt, as desired
• ghee

PREPARATION:

1. Peel and cut potatoes into large chunks
2. Add water until potatoes are covered and a few inches more.
3. Bring to a boil and cook until the potatoes are tender.
4. Gently mash. The result should be soupy.
5. Chaunce the ghee with hing and black pepper .
6.  Add to the soup with basil and oregano.
7. Simmer about 15 minutes more to incorporate all the flavors.
8. Offer to Krishna with freshly cooked parathas or wedges of leavened bread.