Middle Eastern Recipes > Soups & Stews > Chorba bil Matisha >
Algerian tomato soup
1 onion, peeled
8 to 10 whole cloves
4-1/2 C vegetable stock
3 LBS butternut squash, peeled, de-seeded & cubed
4 celery sticks, chopped
1 can (28 oz.) chopped tomatoes (with juice)
2 TBS fresh coriander leaves, finely chopped
1/4 tsp. turmeric
1 LB Capellini (angel hair) pasta, broken into pieces
1-1/2 C milk
Salt & black pepper to taste
Lemon wedges for garnish
Stud cloves to peeled onion; add to a large cooking pot with the squash, vegetable stock, celery, tomatoes, coriander and turmeric. Bring mixture to a boil. Reduce to a simmer; cover and cook for about thirty minutes, or until vegetables are tender. Remove soup from heat; discard the onion and cloves. Allow to cool slightly. Purée soup in a blender until smooth. Return purée to the cooking pot; add broken pieces of pasta. Bring to a simmer and cook for about eight minutes. Add milk; allow soup mixture to warm through. Season to taste with salt and black pepper. Serve in soup bowls, garnished with lemon wedges.
Similar recipes:
Gazpacho (Cold Tomato & Vegetable Soup)
Sherba (Libyan lamb & tomato soup)
Shouroba Tamata (Emirian tomato soup)
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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