Persian Style Lemon Onion Soup
This soup is a traditional Persian favorite, often enjoyed on autumn evenings. The original soup is called Eshkeneh, and a variety of spices and herbs, along with tangy Limoneira® lemon, combine to create a rich taste. The traditional version adds two beaten eggs at the last minute to create an egg drop soup. Leaving it out, our version becomes vegan.
Ingredients
- 3 tablespoons olive oil
- 5 large onions
- 2 garlic cloves minced
- Sea salt to taste
- Black pepper to taste
- 1 ⁄2 teaspoon ground turmeric
- 1/2 cup fenugreek leaves aka shanbalileh or methi
- 1 ⁄2 teaspoon dried mint
- 1 medium potato
- 2 tablespoons all-purpose flour
- 2 cups vegetables stock
- 1 cinnamon stick
- 1 Limoneira® lemon juice only
- 1 sprig Italian parsley chopped
Instructions
- Peel and thinly slice the onions.
- Chop the fenugreek leaves finely, leaving off the last 2-inches or so near the stalk if they are fresh.
- Cut the potato into small cubes about 1/2-inch square.
- Heat 2 tablespoons of the oil in a large saucepan, and sauté the onions for 3 to 5 minutes.
- Add the garlic, and continue to cook for another minute.
- Now, lower the heat to a medium-low setting, and add the remaining 1 tablespoon oil along with the seasonings – salt, pepper, turmeric, fenugreek leaves, and dried mint. Continue to cook for another minute or so.
- Next, add the potato cubes, and flour, tossing the potato so the cubes are coated in the mix of flour and seasonings. Cook and stir for 3 to 5 minutes.
- Pour in the vegetable stock slowly, stirring well as you do so that the flour is incorporated.
- Heat the mixture to a simmer, and add the cinnamon stick.
- Cook at a simmer for 30 to 40 minutes, or until the onions are tender.
- Add the lemon juice and Italian parsley, stirring them into the broth just before you serve.
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