Persian-style onion soup
3 tbsp olive oil
5 large onions, peeled and thinly sliced
sea salt and black pepper
1/2 tsp ground turmeric
1/2 tsp fenugreek seeds
1/2 tsp dried mint
2 tbsp plain flour
700ml vegetable or chicken stock
1 cinnamon stick
juice of 1 lemon
1 tsp caster sugar
few flat leave parsley sprigs, I swapped for coriander.
Place a heavy based pan over a medium heat. Add 2 tbsp olive oil, the onions and some seasoning. Cover and seat for 12-15 minutes until the onions are soft, lifting the lid and stirring occasionally. Remove the lid and increase the heat very slightly.
Add the spices, dried mint and remaining oil, then stir in the flour, cook, stirring frequently, for 3-5 minutes. Gradually pour in stock, whisking as you do so to prevent any lumps forming. When it has all been added, drop in the cinnamon stick and simmer over a low heat, partially covered with the lid, for 30-40 minutes.
Stir in the lemon juice and sugar, then taste and adjust the seasoning. Discard the cinnamon stick. Ladle the soup into warm bowls and scatter over the herbs to serve.
This soup is very good, quick enough to make for a special lunch and uses store cupboard ingrediants. The subtle spices make a wonderfully aromatic base for this soup, I can't get enough of it and I'm planning to cook it again this week.