Onion, Lentil and Lemon Soup

Ingredients

1 cup water
1/3 cup plus 1 tbsp pearl barley
1 tbsp tomato paste
6-1/4 cups vegetable stock
3/4 cup lentils, rinsed and picked over
5 onions, sliced very thinly
1 tsp dried anise seeds
juice of 1 large lemon
large pinch of sweet paprika
pinch of cayenne pepper
salt and freshly ground black pepper
12 paper-thin lemon slices to garnish

Method

  1. Bring the water to a boil in a large enameled or stainless steel saucepan. Stir in the barley, cover, and simmer over low heat for about 20-25 minutes, until the barley is just tender and the water has been absorbed.
  2. Stir in the tomato paste, vegetable stock, lentils, onions, and anise. Bring to a boil, cover, and simmer over low heat for 1 hour, or until the lentils are soft.
  3. Stir in the lemon juice, paprika, cayenne pepper, and salt and pepper to taste, and simmer uncovered for a further 20 minutes.
  4. Pour the soup into heated bowls, and garnish each with two very thin slices of lemon.

Makes 6 servings.

Source: Healthy Vegetarian Cooking


Today’s Comic

Shrimp Laksa

Ingredients

20-24 large raw unshelled shrimp
2 cups fish stock
pinch of salt
2 cups coconut milk
2 tsp nam pla (Thai fish sauce)
1/2 tablespoon lime juice
4 oz dried medium rice-flour noodles
3/8 cup bean sprouts
fresh cilantro, chopped, to garnish

Laksa Paste

6 fresh cilantro stalks with leaves
3 large garlic cloves, crushed
1 fresh red chili, seeded and chopped
1 lemon grass stalk, center part only, chopped
1-inch fresh gingerroot, peeled and chopped
1-1/2 tbsp shrimp paste
1/2 tsp ground turmeric
peanut oil

Method

  1. Shell and devein the shrimp.
  2. Put the fish stock, salt, and the shrimp heads, shells, and tails in a pan over high heat and slowly bring to a boil. Lower the heat and let simmer for 10 minutes.
  3. Make the Laksa Paste. Put all the ingredients in a food processor and blend. With the motor running. slowly add up to 2 tablespoons oil just until a paste forms. (If your food processor is too large to work efficiently with this small quantity, use a mortar and pestle, or make double the quantity and keep leftovers tightly covered in the refrigerator to use another time.)
  4. Heat 1 teaspoon oil in a large pan over high heat. Add the paste and stir-fry until it is fragrant.
  5. Strain the stock through a strainer lined with cheesecloth. Stir the stock into the Laksa Paste, along with the coconut milk, nam pla, and lime juice. Bring to a boil, then lower the heat, cover, and let simmer for 30 minutes.
  6. Soak the noodles in a large bowl with enough lukewarm water to cover for 20 minutes, until soft. Alternatively, cook according to the package instructions. Drain and set aside.
  7. Add the shrimp and bean sprouts to the soup and continue simmering just until the shrimp turn opaque and curl.
  8. Divide the noodles between 4 bowls and ladle the soup over, making sure everyone gets an equal share of the shrimp. Garnish and serve.

Makes 4 servings.

Source: Noodles


Today’s Comic

Vietnamese-style Sweet and Sour Fish Soup

Ingredients

7 oz mackerel fillets
6 cups fish stock
2 tsp chili oil
1 tbsp garlic, chopped
salt and pepper to taste
1 tbsp sugar
3-1/2 oz pineapple, diced
8 tbsp tamarind paste
1 tomato, quartered
1 tbsp spring onion, chopped
1-1/2 oz fresh mint leaves
1-1/2 oz okra, sliced
1-1/2 0z taro, small dice
2 tbsp nuoc mam (fish sauce)
1 red chili, finely sliced

Method

  1. In a large saucepan, add chili oil and lightly brown garlic.
  2. Add fish stock. When starting to simmer, season with salt, pepper, sugar and tamarind paste.
  3. Add fish fillets, pineapple and tomato. Bring to a simmer, add bean sprouts, spring onion, most of the mint, okra and taro. (Potato can be substituted if taro not available.)
  4. Remove from heat as soon as vegetables soften.
  5. Add fish sauce. Sprinkle red chili slices and remainder of fresh mint on top.
  6. Serve with a bowl of cooked rice.

Makes 4 servings.

Source: Street International


Today’s Comic

Pistou

Ingredients

1 zucchini, diced
1 small potato, diced
1 shallot, chopped
1 carrot, diced
8-ounce can chopped tomatoes
5 cups vegetable stock
2 ounces green beans, cut into 1/2-inch pieces
1/2 cup frozen petits pois
1/2 cup small pasta shapes
4-6 tablespoons homemade or bought pesto
1 tablespoon sun-dried tomato paste
salt and ground black pepper
freshly grated Parmesan cheese, to serve

Method

  1. Place the zucchini, potato, shallot, carrot and tomatoes in large pan. Add the vegetable stock and season with salt and pepper. Bring to a boil, then cover and simmer for 20 minutes.
  2. Add the green beans, petits pois and pasta. Cook for another 10 minutes, until the pasta is tender. Adjust the seasoning.
  3. Ladle the soup into individual bowls. Mix together the pesto and sun-dried tomato paste, and stir a spoonful into each serving. Serve with grated Parmesan cheese to sprinkle into each bowl.

Makes 4 to 6 servings.

Source: Healthy Mediterranean Cookbook


Today’s Comic

Irish-style Oxtail Soup

Ingredients

2-1/2 pounds oxtails (beef or veal)
1 large onion, sliced
4 carrots, cut into 1-inch pieces, divided
3 stalks celery, cut into 1-inch pieces, divided
2 sprigs fresh parsley
5 whole black peppercorns
1 bay leaf
4 cups beef broth
1 cup dark beer
2 cups diced baking potatoes
1 teaspoon salt
2 tablespoons chopped fresh parsley (optional)

Method

  1. Combine oxtails, onion, half of carrots, one third of celery, parsley, peppercorns and bay leaf in large saucepan or Dutch oven. Add broth and beer. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 3 hours or until meat is falling off bones.
  2. Remove oxtails and set aside.
  3. Strain broth and return to saucepan. Skim fat. Add remaining carrots, celery and potatoes. Bring to a simmer. Cook 10 to 15 minutes or until vegetables are tender.
  4. Remove meat from oxtails and discard bones.
  5. Stir meat and salt into soup and cook until heated through.
  6. Sprinkle with chopped parsley, if desired before serving.

Makes 4 servings.

Source: Irish Cooking Bible


Today’s Comic