Indian Lime Soup

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            FOOD FUNNY
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Thanks again to Rosemary Zwick of you know where for this one:

We went to breakfast at a restaurant where the "Seniors' Special" was
two eggs, bacon, hash browns and toast for $1.99. "Sounds good," my
wife said. "But I don't want the eggs."

"Then I'll have to charge you two dollars and forty-nine cents because
you're ordering a la carte," the waitress warned her.

"You mean I'd have to pay for not taking the eggs?" My wife asked
incredulously. "I'll take the special."

"How do you want your eggs?"

"Raw and in the shell," my wife replied. She took the two eggs home.

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            TODAY'S RECIPE
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Some readers might remember a Mexican lime soup I published a while
ago. This is how they do it in southern India:

Indian 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.
Received on Tue May 10 07:51:15 2005