Parsley, sage, celery & cumin soup

[Guest guest]

The secret in this soup is the cumin.

 

This recipe serves 6.

 

INGREDIENTS

2 whole bunches celery

2 whole bunches Italian parsley

1/2 head broccoli

1 whole large onion

8-12 cloves garlic

2 heaping tbls cumin seeds

1/2 tbls fennel seeds

6 stems ea. fresh tarragon leaves, rosemary & sage [if available or substitute

dried]

6-8 cups vegetable broth

fresh ground salt [as you like]

fresh ground pepper [as you like]

dry hot red pepper flakes [as you like]

 

INSTRUCTIONS

1] Heat vegetable broth

2[ Rough chop celery & leaves and Italian parsley. Add to broth.

4] Chop onion very fine & add to broth.

5] Gently crush cumin seeds & fennel in mortar & pestle. This releases the oils.

Add to soup.

6] Gently remove herb leaves from fresh tarragon, rosemary & sage. If using

dried herbs, crush gently in mortar & pestle. Add to soup.

 

Simmer over very low heat for 1.5 hour.

 

Remove from heat. Add salt, pepper & chili flakes to taste.

 

Add a bit of olive oil/hot pepper flakes in the center of each soup bowl.

 

Serve w/Spanish bread [recipe below]

 

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SPANISH BREAD INGREDIENTS

Rustic, crunchy bread

1 clove raw garlic

1 soft, very ripe tomato

extra virgin olive oil

salt

 

INSTRUCTIONS

1] Warm/toast your favorite rustic bread

2] Scrub raw garlic over hot bread

3] Scrub soft tomato over bread, soak bread w/tomato juice & pulp

4] Drizzle w/olive oil

5] Add salt to taste