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(South Indian Lentil Soup) SERVES 6

INGREDIENTS
• 1 cup Red Lentils
• 2- 14 oz. cans Tomatoes, chopped
• 2 T. Tamarind concentrate**
• 2 sprigs fresh Curry leaves**
• a bunch of fresh Coriander leaves (cilantro)
• 2 t. Mustard seeds
• 4 T. Ghee (clarified butter)
• Salt to taste

Roast the following ingredients separately:
• 4 Dry red chilies
• 1 tsp. Coriander seeds
• 1 tsp. Cumin seeds
• 1/4 tsp. Turmeric powder
• 1/4 tsp. Black peppercorns
• 1 tsp. dried Fenugreek leaf**
• A pinch of Asafoetida**
• Salt to taste

To make the soup:
1. Boil lentils in 8 cups of water and when cooked, add chopped tomatoes.
2. Grind all the roasted ingredients to a powder in a food processor and add to the dal-tomato mixture.
3. Add the Tamarind concentrate.
4. Let simmer for about 15 minutes.
5. Season with fresh curry and coriander leaves.
6. Fry the mustard seeds in a little ghee and when they sputter, remove and add to the rasam.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer. If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant. Kohli’s Indian Imports – 319 S Craig St, Pittsburgh, 15213 – (412) 621-1800
adapted from http://www.sanjeevkapoor.com/recipes/soupsnsalads/soupnsalada13.html

INGREDIENTS
• 2 cups semi-sweet chocolate chips
• 2 cups dark chocolate chips
• 2 cups white chocolate chips
• 1 quart heavy cream
• 1/2 cup dark corn syrup
• 2 Tbsp real vanilla extract (imitation ruins it)
• 2 cups strong brewed espresso grind coffee

Toppings
• super fine espresso grind coffee
• powdered chocolate

To make the soup:
In a simmering double boiler, gently warm the heavy cream, corn syrup, coffee, and vanilla. Pour in the buttons and gently finish melting the soup. Fill a shaker of larger than average holes with the fresh grind espresso coffee and another with the powdered chocolate. When the soup is melted, stirred to a uniform consistency, and hot, ladle into a small bowl or mug and top with a few good shakes of the dry coffee grounds and the powdered coffee.

Adapted from Bon Appétit | June 1999 | Serves 6
http://www.epicurious.com

This recipe can be prepared in 45 minutes or less.

In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead. Serve this hot or cold, and do use the kaffir lime leaves; they add a nice citrusy note.
click photo to enlarge

• 7 cups vegetable stock
• 1 stalk fresh lemongrass, thinly sliced
• 1 1-inch piece fresh ginger, sliced
• 3 fresh or frozen kaffir lime leaves (We found these at the Lotus market in the Strip District)
• 1/2 cinnamon stick
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 2 chayote squash, peeled, rinsed, quartered lengthwise, cored, thinly sliced crosswise (we found these at Whole Foods. An odd, green, mango sized squash)
• 1/4 cup fresh lemon juice
• 3/4 cup chopped fresh Italian parsley

Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in strainer.

Bring liquid in the pot to boil. Add squash; reduce heat and simmer until squash is crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, if desired.) Stir in parsley. Serve soup hot or chilled.

(Sukha Lobbia ka Soop)
Serve hot as a first course to 4-6 people.
from http://www.soupsong.com/rblacke2.html

Extraordinary as a first course, and pure vegetarian. Visually arresting with those white beans and red bits of pepper and tomato recumbent in a dark brown broth–tart, creamy, and smoky, fragrant with cumin and mustard and, if you can find it, a dash of asafoetida. And all that tamarind–totally stimulating to the palate.

INGREDIENTS
• 1 cup dried black-eyed peas
• soaking water
• 1 Tablespoon minced fresh ginger
• 1-3 hot green chilies (to your taste), seeded, cored, and minced
• 1 large tomato (or 4 small canned ones), peeled, seeded, and chopped
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 5 cups water
• 1 large red pepper
• 2 Tablespoons tamarind paste

Roast the following ingredients separately:
• 1 Tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 12 fresh curry leaves** (this is the most important ingredient)
• 2 Tablespoons chickpea flour
• 1 teaspoon paprika
• 1/4 teaspoon asafoetida**
• 1 cup water

To make the soup:
1. Soak the beans for several hours or overnight in lots of water. Drain and rinse.
Put into a heavy pot with the ginger, chilies, tomato, turmeric, salt, and water.
Bring to a boil, then reduce heat to low, seal with aluminum foil, and top with the lid.
Let cook for an hour or two.

2. While the soup is cooking, roast the red pepper under the broiler, turning to char the skin on every side.
Place in a plastic bag and let the skin steam off for 5-10 minutes.
Remove from the bag, peel away the skin, and reserve.

3. When ready to finish the soup, unseal the soup pot and check that the beans are tender.
Cut the roasted pepper into cubes and add to the soup.

4. Then Heat the oil in a wok or small saucepan over medium-high heat. Add the mustard and cumin seeds and cover the pot while they sizzle. Turn the heat to low and stir in the curry leaves, the chickpea flour, the paprika, and the asafoetida.

• Stir for a minute or two, then whisk in the cup of water and stir into the rest of the soup.
• Stir in the tamarind, tasting to get the right amount of sourness.
• Bring to a boil, then reduce heat and let simmer for 5 minutes or more.

5. Ladle into small bowls and serve immediately.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer. If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant. Kohli’s Indian Imports – 319 S Craig St, Pittsburgh, 15213 – (412) 621-1800