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Jan 2014 19

Everyone knows about the Soup Nazi from Seinfeld. Well, here is his infamous soup (or at least, my dad’s version of it). It’s a major upgrade from the usual Friday night chicken soup. Little bits of ground beef and lentils float around and give the broth a little bit of “chew”.  The cayenne gives it plenty of kick – start with the smaller amount, then taste and add more, as much as you can handle. Sometimes I serve this with cilantro matzo balls (which are just regular matzo balls with lots of fresh chopped cilantro in them). But to tell you the truth, it doesn’t need the extras.

You will need:

1 tsp vegetable oil
3 tbsp ground beef
3 tbsp tiny red lentils
3 tbsp yellow split peas
10 cups chicken stock
¼ tsp – ½ tsp cayenne pepper
¼ tsp curry powder
4 whole cloves
4 cardamom pods
1 cinnamon stick, broken in two
4 peppercorns
1 star anise
Pinch saffron
salt to taste
½ c chopped cilantro

In a large soup pot, heat the vegetable oil over medium-high heat. Add the ground beef and sauté until browned. Add the lentils, split peas and chicken stock, then turn heat down to medium-low. Stir in the curry powder and cayenne pepper.

Using a small square of cheesecloth, make a bouquet garnis (sort of a makeshift tea bag) with the cloves, cardamom pods, cinnamon stick, peppercorns and anise. Add the bouquet garnis to the soup and cover. Reduce heat to low and simmer for 1 hour, stirring occasionally as the lentils often travel to the bottom of the pot and stick there.  Use a slotted spoon or tongs to remove the bouquet garnis.

Using your fingers, crush the saffron in the palm of your hand, being careful not to lose any.  Add the saffron to the soup and season with salt if needed.  When serving, give the pot a good stir to ensure that every bowl will have a small amount of lentils and ground beef in the broth. Garnish each bowl with a generous sprinkling of cilantro.

Serves 8

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