Shorbet bisila ma sour cream – Pea soup with sour cream
Ingredients
- 1 cup frozen peas, or 250gr fresh peas – bi-si-la
- 1 potato, cubed – ba-ta-tes
- 1 cup chicken broth – ma-gi fe-rakh
- 1 cup milk – la-ban
- 1 cup sour cream – sour cream
- 2 tbsp fresh mint, chopped – ne’-na’
- 1 tbsp lemon juice – a-seer la-moon
- 1 tbsp lemon peel – eshr la-moon
- 2 tbsp corn oil – zeit dor-a
- salt and pepper – malh and fel-fel
Directions
- Add the oil, peas and potatoes to a deep pan and stir for four minutes. Add the chicken broth, 1 cup water and lemon peel and bring to boil. Reduce the heat and simmer for 20 minutes until the vegetables are soft. Leave to cool.
- Pour the soup in a blender and blend until smooth. Return to the pan and add the milk and lemon juice, season with salt and pepper and simmer over medium heat until it boils.
- Mix the sour cream and mint in a small bowl. Serve the pea soup in bowls and top with 1 tbsp of the sour cream and mint mix.
Shorbet khodar – Vegetable soup
Ingredients
- 250gr zucchini, sliced – ko-sa
- 250gr potato, cubed – ba-ta-tes
- 3 cups mixed vegetables – kho-dra-wat mesh-a-kel-la
- 1 onion, diced – ba-sal
- 1 tbsp garlic, chopped – tom
- 3 tbsp parsley, chopped – ba’-doo-nis
- 3 cups water – may-ya
- salt and pepper – malh and fel-fel
Directions
- Heat the water with all the ingredients, except the salt, pepper and parsley in deep pan and bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender. Leave to cool for five minutes.
- Pour the content of the pan into blender and blend until smooth. Strain and put back in the pan.
- Season with salt and pepper and bring the soup back to a boil while stirring occasionally. If the soup is too thick, add more water.
- Serve in bowls and garnish with parsley.
