Thursday, July 31, 2008

Jalepeno Strawberry Soup


Great for summer, with a little spicy kick that you can crank up (or down) to your own spice tolerance level


You’ll Need:
  • 1/2 cup olive oil
  • 2 quart onions, thinly sliced
  • 1/4 cup ground cumin
  • 1/4 cup ground coriander
  • 1 T ginger
  • 1 T minced garlic
  • 1/2 T turmeric
  • 1/2 T crushed red pepper
  • 3 quarts chicken stock
  • 3/4 pound lentils
  • 3 cups chopped fresh strawberries


You’ll Need for the Japeño Cream 'N Berries:

  • 3 cups plain yogurt
  • 2-3 T salt
  • ground pepper to taste
  • 6 jalapeño chiles, minced
  • 2 cups chopped strawberries
  • 1/4 cup cilantro

Prepare berries 'n cream
Whisk together yogurt, salt, pepper and jalapeños.
Fold in strawberries and cilantro, separately, and chill.

Now for the soup
In a large stock pot, heat oil, add onion and sauté for about 5 minutes.

Add cumin, coriander, ginger, garlic, turmeric and pepper, stirring constantly.
Simmer for 1 minute, or until spices are fragrant.

Add stock, lentils and chopped fresh strawberries.

Bring to a boil.
Lower heat and simmer, covered, until lentils are tender, about 25 minutes.

To serve
Serve soup hot with a dollop of Jalapeño Cream 'N Berries and extra cream and berry mixture in side dishes.
Serves 12.

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