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OMG, a stick of butter??? Thanks!!
One of my favorite things about fall is that it's soup season. Here's a recipe for one that we really enjoy. Just had it tonight!Red Lentil & Coconut Soup (from Vegetarian by Nicola Graimes)Serves 4Ingredients:2 tablespoons sunflower oil2 red onions, finely chopped1 chile, seeded and finely sliced2 garlic cloves, chopped1-inch piece fresh lemongrass, peeled and sliced1 cup red lentils, rinsed1 teaspoon ground coriander1 teaspoon paprika1 and 2/3 cup coconut milk3 and 3/4 cups waterjuice of 1 lime3 scallions, choppedscant 1 cup cilantro, finely choppedsalt and freshly ground black pepperMethod:1. Heat the oil in a large, deep frying pan. Add the onions, chile, garlic, and lemongrass and cook, stirring occasionally, for 5 minutes or until the onions have softened.2. Add the lentils, ground coriander and paprika. Pour in the coconut milk and water and stir well to mix. Bring to a boil, stir, then reduce the heat and simmer for 40-45 minutes or until the lentils are soft and tender.3. Pour in the lime juice and add the scallions and cilantro, reserving a little of each for the garnish. Season the soup to taste, then ladle into warm bowls. Garnish twith the reserved scallions and cilantro and serve immediately.
I made this on the weekend: I left the veggies in and also added spinach. http://www.wholefoodsmarket.com/recipe/greek-lemon-and-chicken-soup
I love Avgolemono soup! One of my cookbooks has a vegetarian version. I should make it again.
Just made pumpkin and red pepper soup this weekend. Next on the list is leek and potatoe....one my all time favourites. I always add some strong, blue cheese (stilton being ideal).