SOUPS HOUSE FROM THE
of
From Kitchen to Heart
Ingredients: • 1 kg squash pealed, deseeded and cubed • 3 garlic cloves, chopped • 1 liter chicken or vegetable stock • ½ cup cream • 1 tsp ground ginger • 2 bay leaves • 1 cinnamon stick • 2 cloves • 2 cardamoms • ¼ tsp nutmeg • 1 tsp paprika • Butter & Oil
Method : Method :
In a deep cooking pan melt butter with oil. Add in the squash along with all the spices and sauté very well.Your squash should soften, caramelize and get golden. Pour in the stock. Cover the pan and bring to a hard boil. Lower the heat and cook for extra 10 minutes. Remove from heat and make sure you remove all the hard spices (cloves, bay leaves & cinnamon stick). Transfer the soup to a blender and blend till very soft. Add some butter to the cooking pan again and let it melt. Sautee the garlic and then pour the soup over. Bring to a soft boil and then lower the heat and add in the cream.
Hareera Ingredients: • • • • • • • • • •
• 1 tablespoon ground ginger 300g meat, cut into small cubes • 1 1/2 teaspoons pepper several soup bones (optional) • 1 tablespoon salt 3 tablespoons olive oil • 1/2 teaspoon turmeric 1 bunch cilantro (coriander), finely chopped • 6 large tomatoes , peeled, seeded and pureed 1 bunch parsley, finely chopped • 2 to 3 tablespoons uncooked broken vermicelli 1 or 2 celery stalks with leaves, finely chopped • 1 cup flour 1 large onion, grated • French baguette or toast for serving 1 cup of dry chick peas, soaked and peeled • ½ cup of lentils 1 tablespoon samnah (optional) 3 tablespoons tomato paste, mixed evenly into 1 or 2 cups of water
Method : Pick through the lentils and wash them. Peel, seed and puree the tomatoes in a blender or food processor. Put the meat, soup bones and oil into a larger pressure cooker. Over medium heat, cook the meat for a few minutes, stirring to brown all sides. Add the cilantro, parsley, celery, onion, chick peas, tomatoes, sa,mah and spices. Stir in 3 cups of water. Cover tightly, and heat over high heat until pressure is achieved. Reduce the heat to medium, and cook for 20 to 30 minutes. Remove from the heat and release the pressure. Add the lentils, tomato paste mixture, and 2 liters of water to the stock. Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. Cook the soup on pressure for 25 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for five to ten minutes or until the vermicelli is plump and cooked.While the soup is cooking, mix together the 1 cup of flour with 2 cups of water. Set the mixture aside, and stir or whisk it occasionally. The flour will eventually blend with the water. If the mixture is not smooth when you're ready to use it, pass it through a sieve to remove balls. Bring the soup to a full simmer. Slowly — and in a thin stream — pour in the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom. You will notice the
soup beginning to thicken when you've used approximately half the flour mixture. How thick to make harira is your own preference. I like to thicken the broth so that it achieves a cream-like consistency. Simmer the thickened soup, stirring occasionally, for five to ten minutes to cook off the taste of the flour. Seasoning with salt and pepper , then serve with boiled eggs and dates. Pick through the lentils and wash them. Peel, seed and puree the tomatoes in a blender or food processor. Put the meat, soup bones and oil into a larger pressure cooker. Over medium heat, cook the meat for a few minutes, stirring to brown all sides. Add the cilantro, parsley, celery, onion, chick peas, tomatoes, sa,mah and spices. Stir in 3 cups of water. Cover tightly, and heat over high heat until pressure is achieved. Reduce the heat to medium, and cook for 20 to 30 minutes. Remove from the heat and release the pressure. Add the lentils, tomato paste mixture, and 2 liters of water to the stock. Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. Cook the soup on pressure for 25 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for five to ten minutes or until the vermicelli is plump and cooked. While the soup is cooking, mix together the 1 cup of flour with 2 cups of water. Set the mixture aside, and stir or whisk it occasionally. The flour will eventually blend with the water. If the mixture is not smooth when you're ready to use it, pass it through a sieve to remove balls. Bring the soup to a full simmer. Slowly — and in a thin stream — pour in the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom.You will notice the soup beginning to thicken when you've used approximately half the flour mixture. How thick to make harira is your own preference. I like to thicken the broth so that it achieves a creamlike consistency. Simmer the thickened soup, stirring occasionally, for five to ten minutes to cook off the taste of the flour. Seasoning with salt and pepper , then serve with boiled eggs and dates.
it’s not just a soup
Ingredients: Method : Melt butter in a heavy saucepan, add onion then cook for 25 minutes until the onion is deep golden brown and beginning to caramelize. Stir from time to time. Add flour and stir for 2 minutes. Add water and white vinegar, and season with salt, pepper, nutmeg , thyme and garlic . Add cubes of cheese stir and bring to the boil. Cover and simmer for 20- 25 minutes. Check seasoning. Slice French baguette or toasts, sprinkle with the remaining cheese and grill until the cheese is melted. Put the soup in a serving bowl and serve with the toasted bread on top.
• 2 tbs unsalted butter • 4 -5 brown onions, peeled and finely sliced • 2 tbs all-purpose flour • 2 L water • ¼ cup white vinegar • 100g French Gruyère cheese, ½ cut into cubes and ½ grated • 1 garlic clove, diced (or 1 tsp garlic powder) • Salt, pepper and pinch of nutmeg • 1 tsp dry thyme • French baguette or toast for serving
Ingredients: 250 gm fresh mushroom, sliced ½ cup orzo pasta (lesan asfour) 3 garlic cloves chopped 2 tbsp coriander finely chopped 3 cups chicken or vegetables stock 2 cups fresh tomato juice 2 tbsp tomato paste A pinch of nutmeg Salt & pepper 2 bay leaves Samna (margarine)
Method : In a deep cooking pan add some samna. Sautee the mushrooms adding all spices. Add the garlic and then the tomato paste. Add the tomato juice and stock. Bring to a hard boil. Lower the heat and let it simmer for 10 minutes at least or till the tomato cooks very well. In another pan, sauté the orzo with some samna till it’s golden in color. Take off heat and immediately drop over your soup. Let it cook on high heat till the pasta has cooked thoroughly. Remove from heat and immediately drop in the fresh coriander.
Method :
Ingredients: ( Hsoowa )
In a saucepan, warm the water with olive and lemon skin oil for 10 minutes only. Pour in the semolina and stir continuously, cook on low heat for 20 minutes until obtaining a thicker consistence. Add in the milk , seasoning with salt and pepper . stir for few minutes then remove from the heat. Serve it immediately.
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400g semolina 2 L water 1 lemon skin (not grated) 1 ½ cups full fat milk Salt & pepper 2 tbs olive oil
Greek Lemon Soup Method :
Ingredients: (Avgolemono)
Combine stock and rice in a saucepan over high heat. Bring to the boil. Cook, covered, for 15 minutes or until tender. Whisk the eggs in a bowl. Gradually whisk in lemon juice. Gradually whisk ½ cup of stock mixture. Gradually add another ½ cup of stock mixture, whisking constantly. Gradually whisk in half the remaining stock. Add the egg mixture to the remaining stock. Season with salt & pepper. Cook, stirring, over very low heat for 2-3 minutes or until soup thickens slightly. Make sure you don’t boil.Remove from heat. Add in mint and parsley. Serve hot.
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2 liters chicken stock ¼ cup rice 2 eggs ¼ cup lemon juice 1 tbs finely chopped fresh mint 1 tbs finely chopped fresh parsley Salt & pepper
Method : Slice the pumpkin finely , put in a bowl . Add the garlic, onion slices and olive oil . Mix all then place in a sheet covered with parchment paper. Roast in the oven for 30 min. Put the roasted veggies in a saucepan, sprinkle with ginger , cinnamon and nutmeg. Pour on the top the stock and cook over medium heat for 20 minutes. Give a blend with the hand mixer until obtaining a smooth pottage. Re-put on the heat, add the cream, then finally, seasoning with salt and pepper. Serve it immediately with hot bread.
Ingredients: (Avgolemono) • 400 g pumpkin, peeled and seeds removed • 2 tbs olive oil • 2 garlic cloves • 3 cups meat or chicken stock • 1 cup cooking cream • ½ tsp ginger ground • ½ tsp cinnamon • ¼ tsp nutmeg • Salt and pepper • 1 onion , sliced
Method :
Ingredients: (Avgolemono)
Grease a saucepan with olive oil, then pour in the chopped shallot and mushrooms. Cook on low heat for 10 minutes. Add the oats and stir . Pour the chicken broth, cover and let cook on medium heat for 20 minutes. Add the fresh cream then seasoning with salt, pepper and salt. Boil for 5 extra minutes. Serve warm with croutons or bread
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1 shallot, chopped 1 cup fresh mushrooms, sliced 1/2 cup cooked oats 1/2 cup fresh cream 5 cups chicken broth Salt, pepper and nutmeg. 2 tbs olive oil
Ingredients: • • • • • • • • • • •
1 ½ cup black lentil 3 ripe tomatoes, grated 1 small onion, finely chopped 4 garlic cloves, finely chopped 1 liter chicken stock 2 tbsp tomato paste 1 tsp ground cumin A pinch of cinnamon A pinch of nutmeg 1 tsp paprika - 1 bay leave 2 cardamoms - Olive oil
Method :
In a deep cooking pan add the lentil with enough water to boil. Boil the lentils for 5 minutes only and them remove from heat and drain from water. In another cooking pan sauté the onions in some olive oil. Once they are soft and trasparent add the garlic, the bay leave and all the spices. Add the tomato paste and cook for a minute. Add the grated tomatoes and the chicken stock. Bring to a boil. Drop in the lentils that have been draining and continue to cook. Once the lentil have cooked thoroughly and the soup has thickened just a bet remove from heat. Serve hot with some crusty bread.
HOT is the way we like it"