Last week, I made the Indian spiced corn and chicken soup Cara posted at the beginning of winter.
Here's what I did differently:
Added potatoes. I love potatoes and they are nearly a requirement for any soup I make that doesn't have beans. One small potato added a nice texture. Plus, potatoes and leeks seem to be best buddies (in soup, frittatas, on pizza, etc.).
Experimented with spices. I added 1/2 teaspoon each of cumin seeds and mustard seeds to the oil while it was heating in the pan. And I added 1 teaspoon cumin. Added a few dried red chiles to turn up the heat a little.
Used less of some ingredients. Cream (3/4 Cup). Curry powder (1 teaspoon).
Just a few changes while keeping the main idea of the soup intact. The results were so delicious!! So much so that it made it back to the menu this week. I'm glad I took notes. It's important to take notes while you're experimenting with a recipe, or while you are still eating it. That way you can be sure your memory is fresh! I like to use adorable kitchen sticky notes like these....
I use the little page flags for flagging recipes in my food magazines! With an extra piece of clear tape or two, these make great little labels for my glass containers in the pantry too.