HERB SOUP

A-Z soups

No, it’s not named after some dude but rather some diverse deliciously fragrant plant leaves combined with seed spices to excite your appetite. Herb soup is delectable, nutritious and will stimulate your taste buds.

So go for the gusto and savour the flavour of Herb Soup

From: The Complete Book of Soups and Stews, Bernard Clayton Jr., Simon and Schuster, N.Y. 1984

Herb Soup                                                 serves 6

Ingredients:

• 2 tablespoons butter

• ½ teaspoon fennel seeds
• ½ teaspoon cumin seeds
• ½ teaspoons dill seeds

• 2 tablespoons chopped onions

• ½ cup chopped parsley leaves plus 1 tablespoon for garnish
• ½ cup chopped coriander leaves
• ½ cup chopped fennel leaves
• ¼ cup chopped basil leaves
• ¼ cup chopped mint
• 2 tomatoes, cut into dice

• 6 cups chicken stock
• ¼ teaspoon black pepper
• Salt to taste
• 2 tablespoons lemon juice

• 1 cup plain yoghurt, for garnish

Method:

1. Heat butter in medium saucepan
2. Add the next 3 ingredients, cook one minute, stirring
3. Add onion and cook, stirring until turning golden
4. Add the herbs and diced tomatoes, cook one minute
5. Add the next four ingredients and simmer for five minutes
6. Put in batches into electric blender and whirl until creamy
7. Serve hot with a sprinkling of parsley and a spoonful of yoghurt on top

If you grow all or most of these herbs, here is a good chance to use them. You can omit one or two of the herbs if you haven’t got them all and still make a great herb soup.

You don’t have to be an herbalist to enjoy this audacious, herbal- perfumed beauty. Try it for a refreshing change. It’s good.