Spicing up your soup

No, the title of this post is not metaphorical in any way. 

I really am going to tell you how to spice up your soup!

[Never mind that this has nothing to do with the expressed purpose of this blog.] 

Why? 

Well, a few months ago, right in the midst of soup season [and zucchini season], I made a soup.

As awesome as it smelled, it looked....well... bland. 

I think you will agree.

Someone once told me [Ross Baker, if you happen to know him] that food is prepared for all the five senses.

[Never mind that he told me that because I was making fun of his restaurant-style-looking lunch tray.]

If that is true, then this soup was lacking.

So, an idea occurred to me.

[Never mind that I probably got the idea from watching my mom cook.]

The idea began with one New Mexico chili pod.

I broke off its top, shook out its seeds, and set it to soak in hot water, just for a minute or two.

Enter Mr. Blender.

[Just the chili pod with some of the water it soaked in, and I don't remember if I also added some chicken bouillon (or salt) and garlic]

Now, the next step I did not carry out with integrity.

Ideally, you want to strain the chili juice, so you don't get tidbits of chili skin stuck in your teeth, BUT I must not have been feeling inspired that day, hence the tidbits of chili skin evident in the finished product.

BUT, wouldn't you agree that this looks much more pleasing to the sense of sight than it did before?

Bravo, my friend the chili pod!

Here's to making food that looks as good as it tastes!

I dare you to spice up your soup!