Update: I made the Fennel Vichyssoise (February 17, 2010) over the weekend and I have to report it is simply delicious. The fennel adds a subtle shade of flavor and interest that complement the classic ingredients. For the stock, I used freshly-made Mock Chicken Stock (February 16, 2010). (Another excellent report.) Finally, I passed the finished soup through my food mill to achieve a smooth and velvety texture.
What I love about having homemade soup in the refrigerator is how marvelously easy it is to get ready. After a long and busy day at work (or play), all you need to do is reheat it, preferably o the stove. A warm bowl of soup is a classic way to soothe the soul into a restful evening and, hopefully, sweet dreams. This Egyptian-inspired soup, filled with the nutritional benefits of lentils and turmeric, was created by the chefs at the Moosewood Restaurant.
EGYPTIAN RED LENTIL SOUP
From "Moosewood Restaurant Daily Special"
5 cups water
1 cup dried red lentils
2 cups chopped onions
2 cups chopped potatoes
8 cloves garlic, peeled
1 T ghee or olive oil
2 t ground cumin
1/2 t turmeric
1 t sea salt
1/2 chopped cilantro
3 T fresh lemon juice
Salt and freshly ground pepper, to taste
Combine the water, lentils, onions, potatoes, and garlic in a soup pot. Cover, bring to a boil, lower the heat to a simmer and cook for 15 to 20 minutes, or until the ingredients are tender. Remove from the heat. Meanwhile, in a small saucepan, heat the ghee or olive oil. Add the cumin, turmeric and salt; cook, stirring, until the cumin releases its flavor, about 2 minutes. Let it cool for a minute, then add it to the soup pot with the cilantro . Working in batches, puree the ingredients in your blender or food processor. Add the lemon juice and season to taste with salt and pepper. Gently reheat the soup before serving.
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