Jalepeno Strawberry Soup
Posted On July 31, 2008
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.
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.
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.
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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