Post by Amani on Sept 28, 2012 12:32:34 GMT -5
Tamarind and Kohlrabi Soup
by Chef Hoss Zare
Chef Zare selected his favorite soup recipe to share with Examiner.com because "It’s not only delicious but captures what I love about the food we’re making at Zaré at Fly Trap. In Persian culture, the noodles in the soup are very symbolic. You’ll never find an imperfect noodle – with knots or anything – as we serve noodles as a way of wishing a long life without any complications or problems to our friends and family. To us, the clean line of the noodle represents that sentiment completely. So enjoy!"
•8 tablespoons light olive oil
•2 cups onion, chopped
•6 cups kohlrabi, peeled and thinly chopped
•1 clove garlic, crushed
•3 sticks celery
•1 bulb fennel, chopped
•1 teaspoon cumin seeds
•1 pinch ground coriander
•1 teaspoon fenugreek seeds
•2 each serrano pepper
•8 cups water or vegetable stock
•sea salt, and freshly ground black pepper
•creme fraiche, to garnish
•Persian noodles (One bunch cooked al dente. You can substitute with linguini).
•1 cup beluga lentils (French ones work, too).
•2 tablespoons tamarind diluted in 1/2 cup hot water
•2 tablespoons white grape molasses (dark molasses is okay, too).
1.Heat the olive oil in a large, heavy-based saucepan. Add the onion, kohlrabi, garlic, celery, and fennel.
2.Cover the pan and sweat the vegetables over a gentle heat for 5 minutes.
3.Mix in the cumin, coriander, fenugreek, serrano pepper and cook, stirring, for 2-3 minutes.
4.Add in the stock, bring to a boil, then reduce the heat and simmer for 30 minutes or until the vegetables are tender. Add salt and pepper to taste. Add tamarind, coconut and molasses. Cook for 10 more minutes.
5.Using a blender or food processor, process the soup until smooth.
6.Cook lentils in 4 cups of water and strain.
7.To serve each portion of soup, put 1 spoon of lentils and some pasta in the center of the soup bowl, spoon in some soup into the bowl, and top with a little dollop of creme fraiche. Garnish with a few cilantro leaves. Any kind of micro greens would work, too.
by Chef Hoss Zare
Chef Zare selected his favorite soup recipe to share with Examiner.com because "It’s not only delicious but captures what I love about the food we’re making at Zaré at Fly Trap. In Persian culture, the noodles in the soup are very symbolic. You’ll never find an imperfect noodle – with knots or anything – as we serve noodles as a way of wishing a long life without any complications or problems to our friends and family. To us, the clean line of the noodle represents that sentiment completely. So enjoy!"
•8 tablespoons light olive oil
•2 cups onion, chopped
•6 cups kohlrabi, peeled and thinly chopped
•1 clove garlic, crushed
•3 sticks celery
•1 bulb fennel, chopped
•1 teaspoon cumin seeds
•1 pinch ground coriander
•1 teaspoon fenugreek seeds
•2 each serrano pepper
•8 cups water or vegetable stock
•sea salt, and freshly ground black pepper
•creme fraiche, to garnish
•Persian noodles (One bunch cooked al dente. You can substitute with linguini).
•1 cup beluga lentils (French ones work, too).
•2 tablespoons tamarind diluted in 1/2 cup hot water
•2 tablespoons white grape molasses (dark molasses is okay, too).
1.Heat the olive oil in a large, heavy-based saucepan. Add the onion, kohlrabi, garlic, celery, and fennel.
2.Cover the pan and sweat the vegetables over a gentle heat for 5 minutes.
3.Mix in the cumin, coriander, fenugreek, serrano pepper and cook, stirring, for 2-3 minutes.
4.Add in the stock, bring to a boil, then reduce the heat and simmer for 30 minutes or until the vegetables are tender. Add salt and pepper to taste. Add tamarind, coconut and molasses. Cook for 10 more minutes.
5.Using a blender or food processor, process the soup until smooth.
6.Cook lentils in 4 cups of water and strain.
7.To serve each portion of soup, put 1 spoon of lentils and some pasta in the center of the soup bowl, spoon in some soup into the bowl, and top with a little dollop of creme fraiche. Garnish with a few cilantro leaves. Any kind of micro greens would work, too.