In winter, the soup most commonly served in Israel, is מרק כתום (Orange Soup). It is comforting and can be made of any combination of carrots, pumpkin, sweet potatoes - basically anything orange. I love it and make it at least once every couple of weeks. But I must say, they are so many other possibilities here. The Shuk is full of amazing vegetables and it still a mystery to me, why these vegetables are used in stews but rarely in soups.
In fairness, I have my own version of Orange Soup - מרק ירוק (Green Soup). My recipe(s) consist of anything green left in the fridge. From now on, I am going to number them. This week's version is heavy on leek, celery, zucchini and parsley.
BT's Green Soup Number One
Ingredients:
1 large leek
3 ribs of celery with leaves
3 medium zucchini
1 bunch fresh parsley
2 small carrots
1 medium potato
1 apple (or pear or persimmon)
2 tablespoons vegetable oil
1 level teaspoon harissa
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground coriander
1 tablespoon honey
1 teaspoon dried thyme
1 sprig fresh thyme
1/2 teaspoon fresh oregano
1 small bunch fresh cilantro
1 bay leaf
6 cups (1.5 l) water
1 1/2 teaspoons kosher salt
ground black pepper
Directions:
Add oil and harissa to heavy gauge cocotte
Place on medium low flame
Rough chop leek, celery and zucchini
Add to pot and sauté for 3-4 minutes
Add giner, cloves, coriander, salt and dried thyme
Rough chop carrots and add to pot
Sauté for 2 more minutes
Add parsley
Boil water and add to pot
Add honey, 3 grinds black pepper, bay leaf, oregano and fresh thyme
Rough chop potato and add to mix
Bring to boil and cover
Reduce heat and simmer for 15 minutes
Remove fresh thyme and bay leaf
Purée soup with wand blender
If too thick add a little more water
Taste for salt and pepper
Add cilantro and purée again
Serve with chopped raw red onion or labne or both
Enjoy! !בתיאבון
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