McBugbear's Potato and Sausage Soup

Saturday was date night, in anticipation of having Gramma and Granpa McBugbear over to watch the kids Mrs. McBugbear and I cleaned the house.  Since I didn't want to clean the kitchen twice I started making a pot of soup for lunch before I cleared away the detritus from breakfast.  The soup turned out quite well.

McBugbear's Potato and Sausage Soup
 
1/4-1/2 lb of wine salami
2-3 large Yukon Gold potatoes diced into 1/2" cubes
2 large red onions
3-4 carrots sliced into coins
1-19oz can of chick peas
6 brown cardamon pods
1 clove of crushed garlic
1 tbsp of fresh ground coriander
1 tsp of  roasted cumin
2 tbsp of whole brown mustard seeds
2 tbsp of peanut oil
1-2 small chilies
1/4 tsp of powdered asafoetida (aka Hing)
2 containers of Knorr Chicken Stock
Salt to taste


            Slice the salami about 1/8" thick and place in a large copper bottomed pot on medium heat, dice the onions and add to the pot.  Fry the salami and onions until the onions become translucent or slightly browned.  Add the garlic and fry a further 305 minutes.  Add six cups of hot water and the prepared chicken stock.  Increase the heat to high.  When the soup comes to a boil added the carrots, potatoes (skin on) and chick peas to the soup and boil until tender.  Add the brown cardamon pods, coriander and cumin.  Reduce heat to low or medium low and simmer for 1-2 hours.  Just before serving heat the peanut oil on medium high, add the  chilis, mustard and asafoetida to the peanut oil and fry until the mustard seed turn gray and the asafoetide stops smelling like sweat socks.  Place a spoonful of the mustard/asafoetida/peanut oil mix in each bowl as you serve it.  Optionally you may add bit of sour cream to each bowl but I like it better without it.