Persian Onion Soup

Level of cooking:- 

  • Piss easy unless you’re just being lazy, in which case, you’re on your own.  I have no sympathy for those people who say they “don’t cook”.  It gets under my skin as I just don’t get how anyone can’t feed themselves!?

Ingredients:-

  • 4-6 large onions
  • 2 tablespoons extra virgin olive oil
  • 3 heaped tablespoons turmeric
  • 2 heaped tablespoons fenugreek (or if you don’t have this, Honey Dijon mustard works, or brown sugar)
  • 2 teaspoons dried mint
  • 2 litres vegetable or chicken stock (home-made or shop bought for ease)
  • 2 cinnamon sticks
  • 1 lemon
  • sea salt & pepper

Cooking:-

  • Peel & thinly chop the onions.
  • Put onions in a large saucepan with the olive oil & season with salt & pepper. Cover the pan & cook for approx. 15-20 minutes. Only stir occasionally.
  • Add the turmeric, fenugreek & mint & cook for another 5 minutes without the lid (the lid just makes everything sweat).
  • Add the stock & cinnamon stick, bring to the boil and then reduce the heat to low, cooking for approx. 20-30 minutes.
  • Add the lemon juice & mint & season again with salt & pepper.  If it needs more fenugreek, add a further teaspoon to make it sweeter (if that’s your taste).  I leave the cinnamon stick in.
My comments:-
Despite the lack of photo, this soup should look a yellowish/waterish colour.  Trust me…it tastes v. good. I dropped this round to our neighbour the other night who was dying with a cold & she ended up hogging the whole batch & not giving her family any of it (shes a mother of 2 kids… plus a husband).  It tastes lovely. It’s cheap (not a word you hear in Hong Kong) & it’s sooo easy to make.  I kid you not.  It’s like the Iranian version of Jewish Soup (is that a contradiction in terms?)  Who gives a shit…it tastes fab.
* Again, no photos because I was rushing & totally forgot.  Half the soup is now in my freezer (its healthy too!) so it wont look up to scratch for a photo shoot.

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