How do you make a soup rich?
I am back from my cooking-and-photo-blogging hiatus to meet the 30 recipe challenge for 2010 🙂 Here is the soup that is healthy, tasty, easy to make and perfect for this cold weather!
- Dry roast cumin, keep aside
- Heat olive oil, add half a tablespoon of dry roasted cumin (keep the remaining half for garnishing)
- Add minced garlic, chopped carrots, water (keeping 1 cup water aside), lentils. I used yellow lentils. Any variety of lentils work.
- Boil 1 cup of water, add the vegetable bullion, dissolve it and add that water to the above mixture. Add salt and pepper to taste. Add milk
- Let the mixture boil for about 30 minutes on medium heat, until the carrots as well as lentils are soft and mushy
- Remove from heat, puree the above mixture in a blender/food processor
- Put the mixture back on stove and add heavy cream
- Add 1 tablespoon of lemon (optional). Simmer for a few minutes and turn off the heat
- Garnish with heavy cream, roasted cumin and cilantro/parsley
- Serve piping hot.
Water: About 4 quarts
Peppercorns – 10
Bay leaves – 2-3
Fennel seeds (optional) – a spoonful
Vegetable scraps or vegetables – Use very thoroughly cleaned vegetable scraps (or chopped vegetables). Any non-starchy vegetable scarps (or vegetables) would work. Generally scraps of onion, garlic, celery, and carrots in addition to some herbs work. But you can use anything, as long as it is non-starchy. You can also freeze the cleaned vegetable scraps for a couple of days and use it to make the stock.
- Heat about 4 quarts of water. Add peppercorn, bay leaves, some fennel seeds (optional). Add the vegetable scraps (or vegetables). Bring it to a boil.
- Then lower the heat to a really low flame. Simmer it partly covered for about an hour.
- Use immediately or let it cool and store it in a jar to be either refrigerated (can be used for up to 3 days) or frozen (can be used up to a week)