Eshkeneh
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Persian onion and egg-drop soup
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Ingredients
For the Soup
- 2 tbsp olive oil
- 1 large onion (finely diced)
- 1 clove garlic (crushed)
- 1 tsp Turmeric
- 1 tbsp tomato puree
- 1 tbsp fenugreek leaves crush a little if the leaves are large, dried
- 1 large potato (finely diced - 1 cm cubes)
- 1 medium tomato (chopped)
- 600 mls water or vegetable stock
- salt to taste
- black pepper to taste
- lemon juice fresh, a squeeze or two
- 2 large egg free range
For the Chive Oil Garnish
- 1 tbsp olive oil
- chives fresh, a handful
- lemon juice a squeeze
Instructions
- Take a medium size saucepan and place on medium-high heat. Add olive oil and then onion. Cook onion until translucent and starting to turn golden.
- Add garlic and turmeric and stir into the mixture. Add tomato purée. Then add dried fenugreek leaves and stir into mixture.
- Add diced potato and stir gently for a few minutes, making sure the potatoes do not stick to the pan.
- Add chopped tomatoes and then water or stock. Once soup starts to bubble, lower heat to low and let simmer for 20 minutes minimum. Check in now and again to stir occasionally.
- Season according to taste.
- Place olive oil, finely chopped fresh chives and lemon juice in a bowl and mix and put to one side to garnish the soup when ready to serve.
- Prior to serving, and when the soup is simmering, crack eggs into soup as far away as possible from each other so they don't merge. Poach 2 mins for soft; 4 mins for medium; and above 5 mins for hard. Turn off heat and serve in bowls with lemon and chive oil drizzled on top and flatbread to dip.
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