There is nothing like a warming and comforting soup when outside a storm • From simple potato soup to ramen soup • The food that will warm your stomach this weekend
Courtesy of Solica, Eva Safi's mom, Neve Tzedek's Moroccan
Photo:
Dror Sharad
The winter storm is already here, and there is no one who will not be able to take comfort in hot soup this weekend. Whether you like authentic soups or you prefer soups with sophisticated flavors, we have compiled for you the most comforting recipes to suit you.
Soup (silk)
National Moroccan Soup
Ingredients:
A cup of chickpeas is soaked at least overnight and cooked
A cup of cooked brown lentils
3 grated tomatoes without peel
2 grated carrots
2 thinly chopped onions
A bunch of chopped coriander
4 finely chopped carp stems
6 cups of boiling water (one and a half liters)
3 tablespoons oil
A handful of thin noodles
2 tablespoons flour
Half a cup of cold water
Half squeezed lemon
Instructions:
Fry onions until translucent, add a tablespoon of cumin, the tomatoes and chickpeas.
Add about six cups of boiling water, salt, black pepper.
Add the rest of the ingredients except the flour and lemon noodles. When the soup has cooked, add the noodles and cook for another 5 minutes.
Mix flour with cold water so that no lumps are formed, add to the broth while mixing to make the broth.
Finally add half a squeezed lemon.
Velvety pea soup
Ingredients:
1 chopped onion
canola oil
½ 1 cups dried peas
2 large carrots grated in grater
2-3 liters of boiling water
A bunch of parsley
3 chopped garlic cloves
Spices to taste: Cumin, pepper and black pepper salt
preparation method:
Fry the onion until golden brown.
Add the carrots and garlic and fry for another 3 minutes towards the end of the frying add the spices except the salt.
Add the peas, stir and pour water until fully covered with the peas.
Cook on low heat for about an hour and stir occasionally, towards the end of cooking add the parsley (leave little of the parsley for garnish when serving) and salt to taste.
Pour into a deep dish and sprinkle over chopped parsley.
For a velvety texture, grind in a blender and then strain and garnish with a parsley leaf and a little lemon zest for the taste lovers.
Whisper Soup (semolina)
Courtesy of Solica, Eva Safi's mom, Neve Tzedek's Moroccan
The Moroccan answer to the chicken soup, which has medicinal properties and is recommended for winter days.
Ingredients:
5 cloves of garlic slices
1.5 cups of semolina
2 liters of water
Salt and black pepper
Preparation
In a large saucepan, fry until garlic brown
Add 2 liters of water, spices and stir well.
Add the semolina to the bowl and a little cold water until overnight, add to the pot and mix well. If you want thicker soup, you can add more semolina.
Cook the broth with the semolina until thick, test and adjust the salt and pepper flavors.
Potato soup
Ingredients:
5-6 large potatoes
1 large onion
Salt and pepper to taste
A handful of chopped coriander
Preparation:
Fry the onion until translucent. Peel and whisk the potato until completely softened (not toss the water).
Transfer the potatoes to a blender for grinding and then mash the potatoes with the potato water. Add the coriander, season with salt and pepper and bring to a boil.
If the soup is too thick, add a little boiling water and check the flavors again.
Ramen soup
Ingredients for chicken stock:
2 liters of water
4 chicken bone units
2 medium diced potatoes
2 peeled white onions cut into quarters
3 uncut peeled carrots
Ingredients for dashi axis:
1 liter of water
1 combo seaweed
1 tablespoon of dashi powder
1 liter of water
30 grams of oil
A quarter cup of sake
A quarter cup of rice vinegar
Half a cup of soy
7 crushed garlic cloves
Ingredients for serving:
4 half-peeled eggs
2 cups of cooked ramen noodles
4 pieces of roast chicken breast sliced
Half a cup of chopped Nori seaweed
2 chopped green onions
Preparation:
In a wide saucepan, fry the onion with a tablespoon of soy oil until golden. Add the potatoes, carrots, chicken and two quarts of water. After boiling, cook for another half hour and strain.
Boil 1 liter of water with the combo seaweed for about half an hour. Stir in the dashi powder and filtered chicken stock prepared, add the oil, garlic, sake, soy and rice vinegar and cook together for about 20 minutes and strain again.
Pour in the ramen pie we prepared and make the dish: a half-tender egg split in half, a sliced chicken breast and half a cup of cooked ramen noodles. Sprinkle with chopped green onion and Nori seaweed.
