Shwarma and...? | Imamother

Sherri ↓

Mon, Aug 31 2009, 8:24 am

Shwarma for supper and I would like to serve a soup, too.
What (easy!) soup do you suggest?

catonmylap ↓

Mon, Aug 31 2009, 8:40 am

How much time do you have?

If you have a reasonable amount of time (and want want a soup that just needs time to cook), I would go with split pea soup or lentil soup.

↑ Sherri ↓

Mon, Aug 31 2009, 8:47 am

I wanna have it fully cooked in 3.5 hours.

I have never made those soups and can't find any recipes here. Do you have?

Mrs.K

Mon, Aug 31 2009, 8:48 am

Personally, I could go for some Minestrone right now.

↑ Sherri ↓

Mon, Aug 31 2009, 8:50 am

Mrs.K wrote:

Personally, I could go for some Minestrone right now.

With your shwarma?

drumjj ↓

Mon, Aug 31 2009, 8:52 am

I made a very nice split pea soup rom here

↑ Sherri ↓

Mon, Aug 31 2009, 9:01 am

drumjj wrote:

I made a very nice split pea soup rom here

Could you link it, please?

↑ drumjj

Mon, Aug 31 2009, 9:03 am

I would if I knew where I found it

Seraph

Mon, Aug 31 2009, 9:31 am

pumpkin soup, with sfardic spices.

NotInNJMommy

Mon, Aug 31 2009, 9:40 am

Seraph wrote:

pumpkin soup, with sfardic spices.

Iwas just thinking something "orange" ie. carrots with the right spices would be good for this.

↑ catonmylap

Mon, Aug 31 2009, 9:58 am

I don't usually use a recipe. I add rinsed peas to a pot with onion quartered, celery (if I have), and carrots. And salt and pepper and water to cover and bring to a boil and then simmer for at least 1.5 hours. For lentil soup with dark lentils, I do the same thing just with lentils instead of peas.

Split Pea Soup

1 tablespoon extra virgin olive oil
2 large onions, chopped
1/2 teaspoon fine-grain sea salt
2 cups dried split green peas, picked over and rinsed
5 cups water
juice of 1/2 lemon (reserve the zest)

a few pinches of smoked paprika
more olive oil to drizzle

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

Serves 4 to 6.

sarahd

Mon, Aug 31 2009, 11:07 am

For split pea soup, take a package of split peas, rinse, add plenty of water, a large whole onion, 2 stalks celery, 2 carrots and cook till the peas fall apart. If you want to add extra taste you can either sautee the onions first or throw in a couple of beef bones. When the soup is cooked, remove the vegetables, discard the onion and celery and mash or grind the carrot and add it back to the soup. Oh, and don't forget the salt.

↑ Sherri

Mon, Aug 31 2009, 11:34 am

Thank you, everyone!