CHEESE SOUP
This soup is probably the most expensive soup in the whole book but believe me it's worth every penny!
1 lb of onions finely chopped.
3 tablespoons of olive oil.
3 HEAPED tablespoons of parmesan cheese OR 4-5
tablespoons of finely grated mature (strong!) cheddar.
4 tablespoonful of thick Greek yoghurt (do they
produce anything else?).
4-5 cloves of garlic finely chopped.
1 teaspoonful of turmeric.
1 tablespoonful of Chinese oyster sauce
[Not the soy-oyster sauce but the creamy variety*]
4 ounces of chopped cashew nuts.
2 teaspoons of sea salt.
2 and a half pints of water.
1 teaspoonful of demerara sugar (optional. Taste
first and see).
1 heaped tablespoonful of gram flour (chickpea flour)
mixed to a smooth paste with a little water or oil.
1 teaspoonful of dried basil (or one handful of fresh
finely chopped).
METHOD
Put yoghurt, cashew nuts, cheese and basil into a bowl
and blend with the good ol' hand blender. Then leave over night in the
fridge to marinate.
THE NEXT DAY
After a sleepless night of wondering whether this soup
will turn out and whether leaving the yoghurt mixture over night in
the fridge was really worth it, you now heat the oil in your soup pan
(the saucepan you usually use for making soup) and add the onions and
garlic. Fry (you're ahead of me!) till softish. Add the water and sea
salt and bring to the boil. Add turmeric and yoghurt mixture and simmer
for 1 hour. Then add sugar and gram flour mix whilst stirring like a
mad tulip. Use hand blender to mix to a really smooth consistency. Add
oyster sauce.* Simmer further 5 minutes.
SERVES 4
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