* Exported from MasterCook *
Mediterranean Garlic Soup and Harissa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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Harissa:
1 red bell pepper
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon caraway seeds
1/2 tablespoon olive oil
1 small red onion -- roughly chopped
3 garlic cloves -- roughly chopped
2 fresh red chilies -- medium-hot, seeded and roughly chopped
1/2 tablespoon tomato paste
2 tablespoons lemon juice
2/3 teaspoon coarse sea salt
Soup:
4 medium shallots -- finely chopped
3 celery stalks -- finely diced
3 tablespoons butter
2 tablespoons olive oil
25 medium garlic cloves -- finely sliced
2 teaspoons chopped fresh ginger
1 teaspoon finely chopped thyme
1 cup white wine
1 pinch saffron threads -- generous
4 bay leaves
1 quart good quality vegetable stock
1/2 teaspoon coarse sea salt
4 tablespoons roughly chopped flat-leaf parsley
To serve: -- roughly chopped cilantro and Greek yogurt (optional)
To make the harissa. Preheat the grill to high, then grill the bell pepper for 15 to 20 minutes, or until blackened all over. Transfer to a bowl, cover it with plastic wrap and allow to cool. Then peel the pepper and discard its seeds.
Place a frying pan on low heat and lightly dry-roast the coriander, cumin and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.
Add the olive oil to the frying pan and heat, then fry the onion, garlic and chiles on medium heat for 6 to 8 minutes, to a dark smoky color. Cool slightly, then tip into a blender or food processor. Add the remaining harissa ingredients, including the grilled pepper and ground spices, and blitz together to make a paste. Set aside.
Gently fry the shallots and celery with the butter and oil for about 10 minutes, or until soft and translucent. Add the garlic and cook for a further 5 minutes. Stir in the ginger and thyme. Pour in the wine and leave to simmer for a few minutes, then add the saffron, bay leaves, stock and salt. Simmer for about 10 minutes.
Remove the bay leaves and add the parsley. Bltz with an immersion blender (or regular blender) or a food processor. Do not blend to a complete puree; keep some bits of vegetable for texture.
Divide the soup among shallow bowls. Swirl in some harissa and sprinkle with chopped cilantro. Finish with a dollop of Greek yogurt, if you like.
Serves 4
AuthorNote:
Cuisine:
"Mediterranean"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 289 Calories; 17g Fat (60.3% calories from fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 1268mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 903727 0 0 4860 0 0 0 0 0 0 0 0 0 0 0 0 4860 0 0
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