Enjoying the delights of soup season.
NO NEED TO STRAIN YOUR NOODLE FOR WAYS TO KEEP WARM AT THIS TIME OF YEAR
When there’s a chill in the air, when it gets dark early and when you are looking for comfort, you know it’s that time of year once again: soup season.
These soups are sure to keep you warm as the days become shorter and a little bit colder.
MOROCCAN LAMB AND CHICK PEA SOUP
This soup is usually served as an appetizer but my version is thick and chunky. I often double the lamb and serve it as a main course. 2 tbsp extra virgin olive oil 2 lbs boneless lamb shoulder (or beef ), trimmed and cut into 1/2” pieces 1 onion, chopped 2 each celery ribs and carrots, diced 2 tsp kosher salt 3/4 tsp each ground ginger, cumin and turmeric 1/4 tsp cinnamon 1/ 8 tsp each hot red pepper flakes and saffron 1/2 cup red lentils 2 cups cooked chick peas 1 796mL tin plum tomatoes, chopped or puréed, with juices 6 cups beef, chicken or vegetable stock or water 1/ 3 cup rice or broken vermicelli noodles 2 tbsp fresh lemon juice 1/4 cup each chopped fresh cilantro and parsley
Heat oil in a large heavy saucepan or Dutch oven. Add meat and brown a few minutes. Add onions and cook 5 minutes and then add celery and carrots and cook a few more minutes.
Combine salt, ginger, cumin, turmeric, cinnamon, pepper flakes and saffron. Add to onion mixture and cook about 30 to 60 seconds until fragrant.
Add lentils and chick peas. Stir until well combined. Add tomatoes and stock and bring to a boil. Simmer gently 30 to 45 minutes, covered, or until meat is tender, stirring occasionally.
Add rice and cook until very tender, about 20 minutes. Thin with additional water or stock. Add lemon juice and chopped herbs. Season to taste.
Makes 8 to 10 servings.
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavour. — Marge Kennedy, English novelist and playwright