Shop at Amazon.com!
Home
Site Index
 FOOD
The Best Kosher Restaurant
   Guide in the World!
Kosher Hotels
Kosher Recipes 
Kashrut Authorities Around
   The World 
 
  
Kashrut Comment
Send us a Kosher Update
 NEWS
News and Media Guide
 JEWISH STUFF...
Parashat HaShavuah
Jewish Holidays
Synagogues
Chabad Houses
Aish HaTorah Branches
Young Israel Synagogues
NCSY Branches in USA
B'nai Akiva Branches
Hillel Houses
Mikvaot
PARENTING
Parent and Child
Jewish Camps
Kids
HEALTH
JEWISH HOSPITALS 
   WORLD WIDE!
Your Health
DO NOT ABUSE DRUGS
    AND ALCOHOL
TECHNOLOGY
Computers and Internet
ART
Dalia Goren - D'varim 
   Yafim   
CONTACT INFO
Letters to the Editor
Contact us
SPECIAL FRIENDS OF KD
Congregation Beth El 
   Newton, Massachusetts
The Sephardic
   Minyan of Newton at 
   Congregation Beth-El   
                       
   

    CORIANDER-FLAVORED ONION SOUP

  • 1 tbsp butter or margarine
  • 3 medium onions, chopped (1 cups)
  • 6 cups hot water
  • 1 bunch of fresh coriander, about 10 sprigs, tied together
  • 1 tbsp flour
  • 1 tbsp wine vinegar
  • teaspoon ground cinnamon
  • 1 tsp salt, or to taste
  • tsp pepper
  • 2 eggs, beaten
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh flat-leaf Italian parsley
  • 1 tsp lemon juice
  1. Melt 1 tbsp butter in a pan, add the onions, and stir-fry over moderate heat until golden, about 3 minutes. Add the water and the bunch of coriander and bring to a boil. Cook for 10 minutes.
  2. Mix the flour with cup hot broth and the vinegar. Add this to the soup. Add the cinnamon, salt and pepper and simmer over low heat for 15 minutes. Remove pan from the heat. Remove and discard the coriander.
  3. Mix the eggs with cup slightly cooled broth and return it to the soup pan with the remaining 1 tbsp butter. Stir in the dill, parsley and lemon juice.

Serve immediately. Serves 6. 

 

 ENJOY! 

 

 

 

 

 

 

 

 

 

Source: Sephardic Cooking by Copeland Marks
In Association with Amazon.com