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Today's Soup - Thanks To Tamara -מרק היום הודות לתמרה


I love fresh squeezed juice, as evidenced by the many photographs I post of my grapefruit/orange vodka cocktail (it really is about the juice). But I don't bother to make juice that requires a heavy-duty machine to pulverize beets and carrots and celery, etc.


In New York we used the Acme Juicerator. It works very well but the cleanup was too much for me. It took me three times as long to clean the machine as it did to juice the vegetables. We brought the machine to Israel and we have a transformer that converts 110v to 220v but it really isn't necessary here. There are upteen small juice stands where you can get any combination of vegetable/fruit juice that is in season.


I like beet, carrot and green apple juice. Sometimes I ask for a drop of olive oil to be added and that does me for a decent lunch. I've often thought that I should go to a juice stand like תמרה (Tamara) and get two extra large cups of beet and carrot juice and take it home and make a soup. Any combo is possible so it makes for interesting drinking.


Right now the juice stands are closed so today when I was craving fresh vegetable juice (not the stuff that is bottled and found on the refrigerator shelf in the market) I was forced to rely on my own resources. I made a favourite juice combo into soup - carrots and celery and green apple.


As with all the recipes it will be also be published later under a Creative Commons License. The attribution is important to me. If you enjoy the soup, let me know and don't forget the shout-out.


BT's Carrot, Celery and Apple Soup


Ingredients:

6 large carrots

1 medium or half a large leek

1 yellow onion

3 stalks celery (preferably taken from the top of the root)

1 green apple

1 red serrano chili

1 medium potato

2 tablespoons (30 ml) vegetable oil or ghee or coconut oil

1/2 teaspoon harissa

1/4 teaspoon (1 gram )nutmeg

1/4 teaspoon (1 gram) cinnamon

1 tablespoon (15 grams) raw turmeric

2 tablespoons (30 grams) crushed raw garlic

1 tablespoon (15 grams) sugar

1 lemon

8 cups (1.8 ltr) filtered water

kosher salt

freshly ground black pepper

1 small bunch cilantro

goat yogurt or labane


Directions:

Wash leeks and celery and dice into small pieces

Dice onion

Peel carrots and chop into small uniform pieces

Slice chili into rings (including veins and seeds)

Place heavy gauge pot on medium heat

Add oil and chili and cook for 1 minute

Add harissa

Add leek, celery and onion and cook on medium until onions are translucent but not brown

Turn heat to low

Add turmeric and garlic and cook for 2 minutes

Peel apple, dice and add to pot and cook 1 minute

Add nutmeg, cinnamon and sugar and cook 1 minute

Add salt and pepper and continue to cook for 2 minutes

While vegetables are cooking boil water

When water is boiled add to pot

Bring heat up to medium

Add carrots

Peel potato and grate on fine gauge

Add grated potato to pot

Cover with a lid, reduce heat to medium low and cook for 15 minutes

When vegetables are fork tender, remove pot from heat

Purée soup with wand blender being careful not to overprocess

Zest lemon and add zest and the juice to the soup

Taste for salt/pepper and add according to taste

Rough chop cilantro

Heat soup

When soup is hot turn burner off and add cilantro


To serve add goat yogurt or labane or sliced cucumber or croutons or whatever


Enjoy. בתיבון


#soup #carros #apples #labane #yogurt #food #recipe #cilantro


#מרק #גזר #תפוחים #סלרי #לבנה #יוגורט #כוסברה #מנה #מתכון











 
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