Persian-style onion soup
Recipe: Persian-style onion soup
From: Gordon Ramsay's - Healthy Appetite
Serves: 4
A great alternative to French onion soup, with none of the fattening cheese and croutons
Serves 4
Prep: 5 min
Cook: 65 min
3 tbsp olive oil
5 large onions, peeled and thinly sliced
Sea salt and black pepper
Half tsp ground turmeric
Half tsp fenugreek seeds
Half tsp dried mint
2 tbsp plain flour
3 cups ( 700ml ) vegetable or chicken stock
1 cinnamon stick
Juice of 1 lemon
1 tsp superfine sugar
A few flat-leaf parsley sprigs, chopped
METHOD Place a heavy-based pan over a medium heat. Add 2 tbsp olive oil, the onions and some seasoning. Cover and sweat for 12-15 min until the onions are soft, lifting the lid and stirring occasionally. Remove the lid and increase the heat slightly. Add the spices, dried mint and remaining oil, then stir in the flour. Cook, stirring frequently, for 3-4 min. Gradually pour in the stock, whisking as you do so to prevent any lumps forming. When it has all been added, drop in the cinnamon stick and simmer over a low heat, partially covered with the lid, for 30-40 min.
Stir in the lemon juice and sugar, then taste and adjust the seasoning. Discard the cinnamon stick. Ladle the soup into warm bowls and scatter over the parsley to serve.
Text © Gordon Ramsay 2008
Made this for Valentines Day - excellent treat.
~ ~ <@ ~ ~ ~ ~ >@ ~ ~ <@
From: Gordon Ramsay's - Healthy Appetite
Serves: 4
A great alternative to French onion soup, with none of the fattening cheese and croutons
Serves 4
Prep: 5 min
Cook: 65 min
3 tbsp olive oil
5 large onions, peeled and thinly sliced
Sea salt and black pepper
Half tsp ground turmeric
Half tsp fenugreek seeds
Half tsp dried mint
2 tbsp plain flour
3 cups ( 700ml ) vegetable or chicken stock
1 cinnamon stick
Juice of 1 lemon
1 tsp superfine sugar
A few flat-leaf parsley sprigs, chopped
METHOD Place a heavy-based pan over a medium heat. Add 2 tbsp olive oil, the onions and some seasoning. Cover and sweat for 12-15 min until the onions are soft, lifting the lid and stirring occasionally. Remove the lid and increase the heat slightly. Add the spices, dried mint and remaining oil, then stir in the flour. Cook, stirring frequently, for 3-4 min. Gradually pour in the stock, whisking as you do so to prevent any lumps forming. When it has all been added, drop in the cinnamon stick and simmer over a low heat, partially covered with the lid, for 30-40 min.
Stir in the lemon juice and sugar, then taste and adjust the seasoning. Discard the cinnamon stick. Ladle the soup into warm bowls and scatter over the parsley to serve.
Text © Gordon Ramsay 2008
Made this for Valentines Day - excellent treat.
~ ~ <@ ~ ~ ~ ~ >@ ~ ~ <@