[u]for zee soup[/u]:1. Heat oil on medium in a large pan (I used a le creuset-style enamelware dutch oven...about eight quarts). Add onion, celery, and carrots into the pot. Saute until onions are translucent and vegetables are beginning to tender; six to eight minutes. (Sometimes I cheat and put the cover on so they steam a bit, thus hastening the process, but that's just me.)
2. Add garlic and ginger, stirring frequently for about one minute, or until garlic is fragrant.
3. Add remaining soup ingredients in no particular order, give her a stir, bring to a boil and then reduce heat to simmer. Cover and cook about 25 minutes, or until them vegetables are tender.
[u]for zee croutons[/u]:4. Heat olive and sesame oils in a cast iron skillet (or whatev) over medium heat. Add bread, salt and sesame seeds, tossing to coat. This is not precise, and you'll feel like you're doing it wrong because the bread is falling apart and looks like crap, but trust me, it will all work out, and it will taste awesome. DON'T PANIC. Fry your bread bits in this manner, stirring often for about 7 minutes, or until a lot of the bread's surface appears golden and crispy.
5. Squeeze the limejuice over the bread and stir again. Let it hang out over medium for about another minute. Turn off the heat and grind some pepper atop your crouton mountain.
Do i need to tell you to ladle zee soup in bowls and garnish with your triumph in the medium of fried bread? Well, do that, and serve.
Source of recipe: last night, i was out of a lot of kitchen staples, and invented a weird asian fusion potato soup. it came out quite yummy...i thought i'd share with those of you that may or may not have extraneous lemongrass and ginger. i strongly recommend serving with the optional pan fried sesame lime croutons.