Indian Cumin Soup

Recipe Ingredients

8 cups	1896ml	Water
5 tablespoons	75ml	Cumin seeds
2 tablespoons	30ml	Lemons (small)
3 tablespoons	45ml	Coriander seeds
1/2 teaspoon	2.5ml	Cayenne
1 1/2 teaspoons	7.5ml	Freshly ground pepper
		Salt

Recipe Instructions

serves 8

Put the water into a soup kettle. Add the cumin seeds and palce in a warm place for 8 to 10 hours or overnight. With a sharp knife, cut the skin and pith from the lemons. Remove the lemon pulp from the membranes and set aside.

Strain the cumin broth into a bowl and reserve. Place the soaked cumin seeds, coriander, cayenne, freshly ground pepper, the lemon pulp and 2 cups of cumin broth into a blender. whirl for about 3 minutes. Pour into a pan. Place over high heat and boil for 3 or 4 minutes. Add the remaining cumin broth. Remove from the stove and add salt. Allow the soup to rest for 1 hour in a warm place. Pour through a strainer once more. The soup may be served hot or cold.

author's note: This super-spice, sour soup is very, very strange to Western taste. Serve in small bowls.

Source:
New York Times Bread and Soup Cookbook by Yvonne Young

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.