Spinach and Tangerine Soup (Butha-Buthe)
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5
2 reviews
Excellent
Spinach and Tangerine Soup (Butha-Buthe)
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Spinach and tangerine soup is a traditional recipe from Lesotho that combines the sweetness and sourness of the citrus with the earthiness of spinach.
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Ingredients
- 3 quarts chicken broth
- 3 onion thinly sliced
- 1 lb spinach finely chopped, fresh
- ¾ cup yellow split peas
- 3 teaspoons turmeric powder
- ⅔ cup rice flour
- 4 tablespoons butter unsalted
- 2 lb tangerines (or mandarins)
- 1 bunch flat leaf parsley finely chopped
- 1 bunch cilantro , finely chopped
- 2 cups PLAIN yogurt
Instructions
- The day before, rinse the split peas and soak them in a large bowl of cold water.
- The next day, bring the chicken broth to a boil in a large pot.
- Rinse and drain the split peas and add them to a pot with the simmering chicken broth. Cover and cook over high heat for 20 minutes. Add boiling water if necessary, if the level is below the initial level.
- Add the butter in a pan and sauté the onions for 5 minutes over medium heat until translucent.
- Sprinkle turmeric on the onions and stir constantly over low heat for one minute.
- Dilute the rice flour into ½ cup (150ml) of cold water and stir, then add this mixture to the onions and stir well. Pour this mixture immediately into the chicken broth.
- Add the spinach, parsley, half of the cilantro, the zest of 2 tangerines (or mandarins) and the juice of four.
- Cook for 20 minutes over low heat, stirring regularly.
- Serve in individual bowls, and pour 2 tablespoons of yogurt in the middle of the bowl and lightly sprinkle with cilantro.
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Overall Rating
5
2 reviews
Excellent
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