Category Archives: Soup

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Onion Soup with Cheese Bread (KHR)

olive oil (veget) (1 1/2 tsp)
4 med onions, sliced
4 cloves garlic, minced (originally 1)
1/3 c. apple cider (originally sherry)
2 sprigs fresh thyme
1 bay leaf
salt, pepper, W-sauce to taste
6 c beef broth
shredded cheese
baguette

Heat oil.  Add onions.  Saute.  raise heat and brown onions stirring to keep from burning.  Add salt, pepper, w-sauce.  Add garlic, cook another minute or so.  Add cider, thyme, bay leaf.  Cook until cider is mostly evaporated.  Add broth.  Simmer.  Spice more if needed.  Heat broiler.  Slice bread, 1 per bowl.  Put slices on baking sheet.  cover with cheese.  Broil until cheese melts and bread browns.

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Mulligatawny (Madhur Jaffrey)

4 cloves of garlic, peeled and chopped
A piece of fresh ginger, about 1/2 inch cube, peeled and chopped
1/2 pound of boneless lamb (from shoulder or leg), with fat removed, and cut into 3/4 inch cubes
2 T vegetable oil (I used olive)
1 T white poppy seeds, roasted (3-4 minutes in a pan, stirring constantly) and ground (She specifies in the book that one should not substitute other poppy seeds, and I found them fairly easily for not arm and leg prices.  For the grinding I used my kitchen mortar and pestle, which worked quite well.)
1/2 tsp ground coriander (I’ve never actually seen it ground, so I used the m&p for this to, slightly more dangerous)
1/2 tsp ground cumin
1/4 tsp ground tumeric (I misread this and used half, which worked)
1/2 tsp salt (if the broth is unsalted)
1/8 tsp cayenne
1/8 tsp fresh ground black pepper
2 T chickpea flour
2 c chicken broth
1 T lemon juice
2-3 T cooked rice, or 1-1 1/2 T uncooked rice)

Put the garlic and ginger into the container of an electric blender with 3 T of water.  Blend at high speed until you have a smooth paste.  Set aside.
Pat dry the pieces of lamb.  Heat the oil in a 2-3 quart pot over medium high flame, and add the meat.  Turn, and fry until the pieces are lightly browned on all sides.  Remove, and set aside.  turn the heat off.
To the same pot, add the paste from the blender, the poppy seeds, the turmeric, cumin, and coriandor.  Turn the heat to medum, and fry, stirring constantly, for about a minute.  Turn the heat to low.
Now add the browned meat and any accumulated juices, the salt, the cayenne, and the pepper. Stir and leave on low flame.
Combine chickpea flour and 1/4 c water in a bowl, mixing thoroughly until you have a smooth paste.  Slowly add the chicken brother, stirring as you do so.  Pour this mixture over the meat in the pot.  Turn heat to high and bring soup to a boil.  Add uncooked rice if you are using it.  cover, lower heat, and simmer gently for a half an hour or until the meat is tender and rice is coked.   Stir in the lemon juice.
If you are using cooked rice, add to soup 5 minutes before serving.

Recipe claims to serve 4.  If this is all for the meal, it mostly feeds 2 ravenous male persons and a walnut-stomached me, quite nicely.

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