Lebanese Vegetable Soup Food

LEBANESE VEGETABLE SOUP

Steps:

• Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
• In a large soup pot, saute the onion in the olive oil for about 5 minutes.
• Stir in the carrots. Cover.
• Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.
• Add the potatoes, salt and 2 cups of the stock.
• Cover the pot and bring the soup to a boil.
• Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.
• Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
• Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
• Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
• It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.
• Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.

MOM'S LEBANESE VEGETABLE SOUP

Steps:

• Instructions Prep the vegetables by washing all your veggies really well. Dry them. Cut the zucchini in half lengthwise, then do it ago, then slice it upwards all the way. Peel the carrots and cut them the same way you did the zucchini. Peel the potatoes and cube them into a medium-sized dice. As you finish with each vegetable, add the cut pieces into a large bowl of cold water. Then, you an move on to the next piece of vegetable. When you're done, you should have all your sliced and cubed veggies in the large bowl of cold water and set aside. Clean the chicken legs/thighs really well and pat them dry. Next, in a very large stockpot, place the chicken in there. Slice the red onion and place it in the pot. Add in the black peppercorns, cinnamon sticks, dried bay leaves and cardamom. Add in enough cold water to fill about 3/4 of the pot with water. Leave the pot uncovered and cook over high heat for about an hour and fifteen minutes. About halfway through, skim the scum (fat and foam on the surface) and place it in a separate bowl to dump. After that hour and fifteen minutes or when the stock is done, wash the veggies through a strainer. Strain all the water and dump all at once into another very large stockpot. Use a large strainer and place it above the stockpot with the veggies. Begin to ladle the completed chicken stock through the strainer and pour the stock into the pot of veggies. Set the pot with the chicken pieces to the side, as we'll be pulling a few of the pieces later on. In the stockpot with the veggies, stir-in about two or three heaping tablespoons of Vegeta seasoning. Stir-in two cans of tomato paste. Cook over high heat, uncovered, for about 30 minutes and simmer on the lowest setting, uncovered, for another 30 minutes or until the veggies are tender, but not mushy. Turn off the heat. Take three or four of the cooked legs and thighs from the stock we cooked earlier. Pull the chicken pieces off the bone into medium slices, similar to what you'd do for a pulled chicken sandwich or for chicken noodle soup. Stir-in the chicken pieces. Wash and cut a large bunch of parsley and stir it into soup all at once. Stir everything to combine. Serve hot to warm!

LEBANESE CUCUMBER SOUP

Steps:

• Finely grate or chop cucumber; do this over a bowl to catch any liquid.
• Finely chop white bulbs of spring onions and about 3 inches of the green stalks.
• Mix all ingredients (incl juice of cucumber), season to taste with salt& pepper.
• Chill in the fridge until cool.
• To serve, ladle into individual dishes and garnish with thin slices of cucumber and sprigs of fresh mint or chopped mint.

LEBANESE LEMON LENTIL SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
• Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.