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1
In a heavy skillet, heat oil, bacon fat, butter, schmaltz, whatever tickles your fancy. (I used chicken drippings and extra virgin olive oil)
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2
Add the onions and saute over medium heat until golden, with a pinch of kosher salt and a few grinds of pepper.
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3
A few minutes into the cooking process, add the garlic. stir frequently to assure nothing burns.
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4
In the stockpot, heat two tablespoons of vegetable oil on medium heat.
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5
Once the oil is bubbling, add the spice mix and let them bloom in the hot oil, stirring constantly so that they don't burn.
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6
After a minute, add the diced potatoes to the spice oil and saute - try to get a nice browning on the potatoes if you can- its okay if some pieces stick to the bottom of the pot.
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7
Once the onions are soft, add them to the potato spice mixture.
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8
Place the zucchini/squash slices in the skillet, stirring them around and scraping up any burned on goodness left by the onions and fat. If you need some extra liquid to accomplish this, a splash of chicken stock will help. Cook two minutes.
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9
Add the squash to the stock pot, stir well, and add enough chicken broth to cover the vegetables.
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10
Scrape the bottom of the stockpot with a spatula to free anything that burned on during the cooking process.
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11
Add the fenugreek leaves and parsley.
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12
Turn heat to medium low. Cover and cook until the potatoes are soft, about 20 minutes.
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13
When the potatoes break apart easily with your spoon, turn the heat to low. You can puree the soup with a hand blender or in a cuisinart (please be careful!) or do what I did and just have at it with a potato masher.
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14
Drizzle in the milk and stir.
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15
Season to taste. Salt and Pepper for sure, plus a splash of cider vinegar and a few shakes of Tabasco to brighten flavors.
