Shurit Ads Lentil Garlic Soup Food

SHURIT ADS (LENTIL & GARLIC SOUP)

Steps:

• In large saucepan, bring stock to a boil.
• Add lentils, tomatoes and garlic.
• Quarter 2 onions- add to lentil mixture.
• Chop remaining onion- set aside.
• Partially cover pan- simmer 45 minutes or until lentils are tender.
• Melt 1 tablespoon butter in skillet.
• Add chopped onion- saute until light browned.
• Press lentil mixture though a sieve- or puree in blender or food processor.
• Reheat in saucepan- season with salt, pepper and cumin.
• Stir in remaining 1 tablespoon butter.
• Pour into a tureen or serve in individual bowls.
• Sprinkle sauteed onion over top.
• Serve with lemon wedges.

SHORBET ADS (LENTIL SOUP)

Steps:

• Combine onion, lentils, and liquid. Simmer about 1/2 hour, until lentils have disintegrated.
• If the soup seems too thick for your taste, add water to reach desired consistency.
• Add in cumin and lemon juice and adjust salt or pepper to taste.
• Serve with oil on the side for everyone to sprinkle on their own portion.
• Variations-.
• Stir in caramelized onions- i large onion caramelized in 2-3 Tbsp oil.
• Omit cumin and stir in 4 crushed garlic cloves fried in 3 Tbsp oil with 2 tsp crushed mint.
• Baghdadi Jews add 1 tsp turmeric and hot chilies
• Add bulgur wheat 15 minutes before end of cooking.
• Add 2 peeled and chopped tomatoes while cooking
• Add 1 lb shredded fresh leaf spinach (or 1/2 lb frozen) 10 minutes before end of cooking.

FRESH TOMATO AND GARLIC SOUP

Steps:

• Process tomatoes until smooth in a food processor.
• Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.
• Add flour, stir until combined.
• Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.
• For the Parmesan toast, combine butter and cheese, spread over the bread.
• Grill until melted.
• Serve soup with Parmesan toast.

GARLIC RASAM

Steps:

• First, soak the tamarind in 2 cups hot water for 15 minutes.
• Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
• While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
• Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
• Blend to a find paste in a blender or coffee grinder.
• Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
• Meanwhile, sauté the garlic cloves in oil until golden.
• Add garlic and paste to the tamarind liquid and simmer until well blended.
• In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
• When the mustard seeds turn grey and begin to pop add mixture to soup.

GARLIC SOUP THAT CURES WHAT AILS YOU (AKA HANGOVER SOUP)

Steps:

• In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.
• Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done - 5 minutes for alphabets and 8-10 minutes for the larger shapes.
• Meanwhile beat the egg yolks in a small bowl.
• Put a croûte in each soup bowl and top with a handful of grated cheese.
• When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!