My first taste of this soup was probably around the age of ten at my aunt and uncle's house on Passover, it was the same night that I tried tongue for the first time and I loved them both! My aunt's cooking had won a place in my heart forever! She made delicious traditional recipes, but she also loved to try things that Moroccan moms didn't typically make, she cooked outside the box which we all loved.
Here's what you'll need:
1/2 bag of broad beans (feves de marais) which you let defrost and remove the skins
1 piece of meat like flanken or "jarret" or "des os a moelles"
5 med peeled potatoes
1 large carrot (optional)
1 turnip (optional)
1 large onion
1 handful chopped cilantro-coriander
salt & pepper
In a pressure cooker, add enough water to cover the meat, cover the pot and boil on high till it whistles, then lower the heat and cook for 25 minutes, once it has cooled enough to open, add the rest of the ingredients, except the coriander and cook till all is tender, remove the meat, add the cilantro, puree it all with a hand blender, then return the meat to the pot, and voila!
5 med peeled potatoes
1 large carrot (optional)
1 turnip (optional)
1 large onion
1 handful chopped cilantro-coriander
salt & pepper
In a pressure cooker, add enough water to cover the meat, cover the pot and boil on high till it whistles, then lower the heat and cook for 25 minutes, once it has cooled enough to open, add the rest of the ingredients, except the coriander and cook till all is tender, remove the meat, add the cilantro, puree it all with a hand blender, then return the meat to the pot, and voila!
Comments
Post a Comment