LEBANESE TOMATO SOUP
Maria Luisa Scott and Jack Denton Scotts have traveled extensively and collected recipes from around the world. This is from "A World of Pasta". Posted for ZWT3 Middle Eastern.
Provided by Acerast
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a large saucepan over medium heat.
- Add the onion and garlic, season lightly with salt and pepper and saute until soft.
- Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
- Add the water, broth and escarole, simmer 20 minutes.
- Stir in the pasta and cook 5 minutes or until it is al dente.
- Stir in the lemon juice and mint leaves, simmer for 1 minute.
- Taste for seasoning.
Nutrition Facts : Calories 88, Fat 6.7, SaturatedFat 2.8, Cholesterol 10.6, Sodium 324.1, Carbohydrate 6.2, Fiber 1.9, Sugar 3.1, Protein 2.2
LEBANESE VEGETABLE SOUP
Make and share this Lebanese Vegetable Soup recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
- In a large soup pot, saute the onion in the olive oil for about 5 minutes.
- Stir in the carrots. Cover.
- Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.
- Add the potatoes, salt and 2 cups of the stock.
- Cover the pot and bring the soup to a boil.
- Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.
- Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
- Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
- Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
- It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.
- Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.
Nutrition Facts : Calories 191.5, Fat 4.2, SaturatedFat 0.6, Sodium 884.9, Carbohydrate 37.2, Fiber 12.9, Sugar 5.3, Protein 8.3
LEBANESE TOMATO SAUCE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 8h30m
Yield Makes about 1 3/4 cups
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil; prepare a large ice-water bath. Cut a shallow X in the bottom of each tomato; place in pot and blanch 20 seconds. Use a slotted spoon to transfer to ice bath; let cool completely. Peel and discard skins.
- Core, halve, and squeeze tomatoes to remove seeds and pulp. Transfer flesh to a food processor. Add oil, cumin seeds, pepper flakes, and salt. Pulse just until a chunky sauce forms (about 8 times). Transfer to a bowl. Stir in garlic. Refrigerate, covered, at least 8 hours and up to 3 days. Bring to room temperature and remove garlic before serving.
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