Guest guest Posted March 16, 2009 Report Share Posted March 16, 2009 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] ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 Quote Link to comment Share on other sites More sharing options...
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