Subject: Lime Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 13 2001 - 10:56:50 EST
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F O O D F U N N Y
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Thanks to reader Cheryl Koch for this true food funny:
My older brother and younger sister were in the process of making a
Chef Boyardee pizza, which was a Saturday night ritual. The rest of
the family was seated in the family room anxiously awaiting the pizza.
It arrived and we all dug in and proceeded to eat. "Cack" is an
actual sound made when something disgusting hits your palate, although
I have not seen it in a dictionary. "What the heck did you put in the
pizza?" my father asked.
"Pastry spice," my younger sibling excitedly responded. What she did
not realize was that pizza dough is not pastry and cinnamon does not
go well with pizza.
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T O D A Y ' S R E C I P E
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Some of my readers might remember a Mexican lime soup about a year
ago. This is how they do it in southern India:
Lime Soup
1 3-inch (8 cm) cinnamon stick, broken into several pieces
6 whole cloves
2 tsp (10 ml) cardamom seeds
2 tsp (10 ml) black peppercorns
4 Tbs (60 ml) butter or vegetable oil
2 medium onions, peeled and chopped
3 - 4 medium potatoes, peeled and cut into 1-inch (2 cm) dice
1/4 tsp (1 ml) turmeric
4 cups (1 L) vegetable stock
1/4 cup (60 ml) firmly packed chopped cilantro (coriander leaves)
1 cup (250 ml) unsweetened canned coconut milk,
half-and-half, or milk
Juice of 1 lime, plus additional lime wedges for garnish
Wrap the cinnamon, cloves, cardamom, and peppercorns in a small square
of cheesecloth and tie shut. Crush the spices slightly by pounding
with a wooden mallet or the bottom of a small, heavy saucepan. Heat
the butter in a large saucepan over moderate heat and add the onions
and potatoes. Cook until the onions start to brown slightly, about 10
minutes, stirring frequently. Add the spice bag, turmeric, and
vegetable stock and bring to a boil. Reduce the heat and simmer
covered for 30 minutes. Remove from the heat and allow to cool.
Remove and discard the spice bag, add the cilantro, and puree the soup
in an electric blender or food processor until smooth. Return the
soup to the pot and heat until piping hot. Add the coconut milk,
half-and-half, or milk and stir. Stir in the lime juice and serve
immediately, garnished with lime wedges. Serves 4 to 6.
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