Souper-Quest Part 2. If you read the previous blog, then good for you, you are part of a very special minority. Kidding. Well sadly probably not kidding (Hello? Can you hear me? Is it me you've been looking for?- just to combine two very different but similar songs stuck in my head.) But my point is, this is the second soup made on the aforementioned Soup Weekend Extravaganza that I blogged about in the previous post. Sometimes you just need to make soup. A lot of soup. A couple different kinds of soup. Whatever makes you feel better and quells your Soup Needs. I love soup. I could have it 3 times a day and never be sick of it. I have yet to actually test this theory but this is my hypothesis. I could be wrong. But I hardly ever am. Just ask the sous chef. Better yet don't. So back to this: this is the soup that I made from the LCBO Food & Drink Magazine as part of our Weekend Soup Special. I tend to gravitate towards the Moroccan type spices and of course the lentils and barley. Not to mention my cilantro. This soup combines all of my favourite spices and flavours and ingredients in to one kick-ass soup. Hearty, warm, filling, nutritious, and flavourful. What else can you ask for in a soup? Not much unless you are a type A perfectionist and you just can't be satisfied. Not judging. Just saying. Ok I am slightly judging. Just make this soup and forget whatever else is troubling you. That's what a good soup does. Soup Therapy. You've heard it here first. That will be $100. I accept Visa, Mastercard, Interac, and Paypal. Kidding. Sadly.
Cheers from Bistro 164. Eat Soup. It'll make you feel better. I promise.
Moroccan Chicken, Lentil & Barley Soup
from Food & Drink magazine Winter 2017
Skill Level: Soup-er Easy
Makes: about 14 cups
Ingredients
2 tbsps olive oil
4 skinless, boneless chicken thighs , about 1 lb in total
salt and pepper ot taste
2 carrots, finely chopped
1 onion, finely chopped
1/2 cup chopped fresh cilantro
3 tbsps, diced garlic in oil
1 tbsps finely grated ginger
1 tbsp cumin seed
1 tsp turmeric
1 tsp paprika
1 tsp cinnamon
1 1/2 cups dried red lentils, rinsed and picked over
1 can diced tomatoes
8 cups chicken stock
1/4 cup pearl barley
2 tbsp lemon juice
Directions
Grab a large pot, add oil and heat over medium heat. Season the chicken with salt and pepper and add to pot. Cook chicken until golden, turning occasionally, for about 8 minutes. Set aside on a plate.
Add remaining oil. Add carrots, onion, parsley, coriander and salt. Cook over medium heat until veggies are tender (about 5 minutes.) Add garlic, ginger, cumin, turmeric, paprika and cinnamon. Return chicken and any juices to pot. Stir. Add in the lentils, tomatoes, stock and barley. Bring to boil, then cover and gently simmer until lentils and barley are tender, about 40 minutes. Remove chicken. Shred the chicken and return to the pot. Add lemon juice, season with salt and pepper to taste.
Ladle into bowls and top with a dollop of yogourt and chopped fresh cilantro. Savour the flavours and Enjoy!
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