Sunday, August 10, 2014

Georgian Tomato Soup

Too many ripe tomatoes? Here's what to do with them. An absolutely amazing soup. You've never tasted anything like it. Adapted from The Georgian Feast by Darra Goldstein.

 Tomato Soup with Walnuts and Vermicelli
(Bostneulis Kharcho)

4 T Earth Balance or other margarine, or olive oil
2 med onions finely chopped
2 lg garlic cloves roughly chopped
1/2 t whole coriander seed (using whole rather than ground really makes it good--but if you only have ground, you can use that)
3/4 t salt
1/2 t pepper
1 cup walnuts
1 quart water
1 cup broken-up vermicelli or spaghetti
3 cups chopped ripe tomatoes
1/2 c chopped mixed parsley and cilantro

In soup pot, heat 3 T margarine and saute onions till golden. In food processor, blend garlic, coriander seed, salt and pepper and walnuts until walnuts are ground fine. Add to onions along with water and noodles. Simmer, covered, 20 min.

Meanwhile, separately heat tomatoes on low till softened. Then stir them into soup, simmer 5 more min. Add herbs and remaining 1 T margarine and cook a few minutes longer.

Paul Klee, Full Moon, 1919

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