April 24, 2017
I am totally intrigued with European spice blends.
If you are like me and want to bump up the volume on your food you need to play with your spices, and that means going back to school and familiarize yourself on the history of spices and the Spice Trail.
No question that French Onion Soup reigns supreme in this house, so when I saw this recipe for Persian Onion Soup, I made a copy and tucked it into my Wish List folder.
Before the heat of summer arrives, there are still a few Souper Monday's ahead and today was THE day I finally pulled out that recipe.
One of those 5+ spice wonders, it was on the table in under an hour. I loved the warmth of the traditional Middle Eastern spices and the sweetness of the caramelized onions.
The seal on the deal was the eggs poached into the soup.
OMG, we love Eggs in Purgatory in this house so what could possibly not be a no-brainer than this technique. Imagine the flavor the whites will absorb from all those warming exotic spices.
Super easy to make and including the time it takes for the caramelizing of the onions, can be on the table in under an hour. Plan ahead and cook the onions earlier in the week. Better yet, make a big batch in your slow cooker, measure portions and freeze them in zippy bags.
The turmeric stains everything a bright orange color and that includes the eggs. If you would prefer white eggs, poach them in a separate pot.
I sauteed escarole to add a bitter element along with green power.
Persian Onion Soup with Poached Eggs
makes 2 bowls
* 1 tablespoon unsalted butter
* 1 tablespoon vegetable oil
* 4 small yellow onions (around 400g), finely sliced
* 1 tablespoon corn starch
* 5 cups vegetable or chicken stock
* 1/2 teaspoon turmeric
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne
* 1/2 teaspoon ground coriander
* 1/2 teaspoon dried mint\
* 1 tablespoon lemon juice
* 1 tablespoon honey
* 2 eggs, room temperature
* Salt & pepper to taste
* Chopped parsley for garnish, optional
(if you do not want to buy bottles of each spice, 2 1/2 teaspoons of your favorite curry will do just fine)
1. Melt the butter with the oil in a heavy stockpot.
Add the onions and saute on low, stirring every 10-15 minutes until the onions are tender and golden (about 35 minutes).
2. Add the corn starch to the onions and cook for 2 minutes. Add the spices, stirring to combine and then the stock. When the soup comes to a boil, lower the heat and add the lemon juice and honey.
3. Season to taste, with the salt & pepper.
4. Right before serving bring the soup to a simmer and add the eggs, one at a time at different sides of the pot.
5. Cover the pot and cook for a few minutes. The whites should be firm and the yolk a pale yellow.
Remember, they will continue to cook until you serve them up.
I sliced a baguette for dipping in the broth.