Cookbook

New Year Noodle Soup :veg *PIC*

New Year Noodle Soup

If you don't have beans that have already been cooked you can use canned ones. Or you can soak the garbanzo & borlotti* overnight, and add them after the broth comes to a boil. Cook for 15 minutes, then stir in the yellow split peas/lentils. This way the beans/lentils should be done cooking around the same time. The original recipe calls for fresh borlotti beans, which aren't in season. I used dried borlotti that I cooked a couple weeks back, then froze until now. And, on the noodle front, I couldn't help but add more than what the original recipe called for. You can actually use more/less noodles - even when it seemed like too much, they always manage to get slurped up in a soup like this.

Serves about 4.

Ingredients:

Soup:
2 Tablespoons olive oil
1 onion, thinly sliced
1 long red chile OR green serrano peppers, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
8 1/2 cups/2 liters good-tasting vegetable stock/broth
100grams/3.5 ounces yellow split peas or brown lentils
1 1/2 cups cooked chickpeas, rinsed if using canned
2 cups/350 grams cooked borlotti* beans
Fine grain sea salt
120 grams thin egg noodles, fresh or dried
3 1/2 ounces/100 grams fresh spinach leaves, finely shredded
1/2 cup finely shredded cilantro leaves
2 Tablespoons chopped fresh dill
Juice of one lime

Toppings:
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 large onion, thinly sliced
100 ml sour cream or creme fraiche
50 grams/scant 2 ounces of toasted, chopped walnuts

Instructions:

Heat the oil in a large, thick-bottomed soup pot over medium heat.
Add the onion and the chile and cook until they soften, a few minutes.
Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock.
Bring to a boil and add the split peas/lentils to the pot.
Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans.
Once the beans have heated throughout, season with salt to taste.

In the meantime, you can prepare the toppings.
Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt.
Cook the onion, stirring occasionally, until golden and caramelized, 8 - 10+ minutes.
Set aside.

Just before you're ready to eat, add the noodles to the simmering soup and cook until al dente.
Stir in the spinach, and cilantro and dill.
Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup.
Taste and adjust the seasoning to your liking.

Serve right away, each bowl topped with a big spoonful of caramelized onions, some creme fraiche, and a sprinkling of walnuts.


LuAnn suggests using cranberry beans, which are said to be the same as borlotti beans; if cranberry beans are also not available, substitute pinto beans.

Adapted slightly from the Ash-e Reshteh / New Year Noodle Soup recipe in Saraban, by Greg & Lucy Malouf as featured on the blog, 101 Cookbooks by Heidi Swanson; posted by LuAnn on KRT.

For blog and photos, see: http://www.101cookbooks.com/archives/new-year-noodle-soup-recipe.html

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