While let there be soup may not be an accepted “bon mot” in these enduring miserable winter months a bright soup of ochre filled with fresh flavours of ginger and citrus is the equivalent of sunshine on a plate, hence the title. 🙂 It has been a while since I last posted a recipe, this is due to the fact that I am a throw things together without measuring anything type of cook, which means that when something comes out really well, I don’t have a recipe written down to share. Thanks to the blog I am now forced to write stuff down, which means I can make it again, which I didn’t ever used to be able to do, so this is brilliant.
I made the soup above for New Year’s eve…..I served it in tiny espresso cups as a starter with whipped cream foam on top. It looked like a cute espresso, it was very nice, and pretty, but… I cannot find the photo…….ah those pesky folders.
Anyhow I have now tested this 4 times and fixed on a recipe which I am sharing today, because: 1) I love it 2)it’s a great way to add pulses to your diet. Also you probably have most of the ingredients in your pantry, which means that if you forgot to go shopping you can probably throw this together anyway. Served with some nice runny cheese and crusty bread, or oatmeal cookies, and followed by a green salad it makes a perfect lunch.
Red lentil, carrot, citrus fruit and ginger “espresso”
Step 1: 230g lentils – rinse until water no longer cloudy and then cook in just enough water to cover by about the width of a finger until through (you can easily squash a lentil between thumb and forefinger) keep an eye on it and add more water if necessary, be stingy with the water, you want a thick consistency soup.
Step 2: 1 onion chopped into pieces (you will puree it all later so they don’t have to be perfect) + 12g ginger chopped into pieces (or about a piece the size of an average medium male thumb :)) chop and saute in about a 1/2 tbsp of oil until fragrant, make sure not to burn. Add a splash of water and cover if it looks like it’s getting brown, you are aiming for softened and slightly golden BUT not crunchy.
Step 3: Puree lentils with cooking water and the sauteed ginger and onion add 2 tablespoons carrot juice, unsweetened, I use Biotta, (www.biotta.ch), 4 tablespoons freshly squeezed orange juice, 2 tablespoons freshly squeezed lemon juice, 2 teaspoons gin or a bit more to taste, don‘t overdo it! Add some curry powder (the yellow stuff, to taste). Err on the side of caution here too, you only want a little bit of flavour here to marry with everything else. Transfer back to saucepan if you pureed outside it like I do. And warm through gently. You are looking for a thick consistency, that will coat the back of a spoon. Add salt to taste. Don’t add any pepper.
Step 4: Whip some cream – stir 2 tablespoons whipped cream into the soup
Step 4: Serve in individual espresso cups topped with some whipped cream. Serves 4 in espresso cups or 2 in soup bowls with some left over.