Saturday, February 2, 2008

Yellow soup

A lot of the ingredients for this soup can be replaced by equivalents. The result may be an orange colored soup in stead of yellow and the soup may be less sour or more spicy, but the result will remain a very nice one. The most special ingredient is the Persian dried lemon. I have just taken up learning to cook with those, so I throw them in many a dish I would normally not have added it at all, or some lemon juice in stead.

800 gram yellow pumpkin
1 sweet potato
1 yellow paprika
1 onion
3 carrots
1 tea spoon turmeric
1 tea spoon ground cardamom
3 table spoons soy sauce
3 teas spoons rock salt
3 tea spoons crushed ginger
sweet chili sauce
olive oil
125 ml sweet cream 15% fat
1 Persian dried lemon

Carefully heat two table spoons of oil with turmeric and cardamom. Let it heat slowly for two minutes and add the finely cut onion, the paprika and the ginger. Stir for five to ten minutes and then add the potato, carrots and pumpkin. Stir some more, raise the heat, put the lid on, but keep on stirring every couple of minutes. Add soy sauce, Persian lemon, salt and 1.5 liter of boiling water. Cook for a while and then add for taste, to the measure you like, cinnamon, nutmeg and sweet chili sauce. After some 30 minutes take out the lemon. Mash the vegetables with a blender and return the lemon. Cook until the lemon is soft. Crush it and remove it. Add cream and turn off the heat.

More recipes:
Hot and Sour,
Couscous with Chicken,
Rice, minced meat and burnt eggplant,
Fish with couscous,
Chicken pesto with moong dal rice.

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