Enchanting spicy soup

Milk and honey, dates and saffron… Mr Igel blows a layer of dust from a bright colourfull cookingbook. The dust arises and all of a sudden Mr Igel floats on a beautifull woven carpet through the air of his kitchen. “It smells spicy and sweet in one” speaks Mr Igel. This smell seems to take Mr Igel into a dream full of pomegranates, fragant rice and sweet nuts. From his whistle sounds enchanting tunes…

The legend of the enchanting soup

The original name of this enchanting spicy onion soup is Eshkeneh and has his origin from Persia. According to a Persian legend, this soup was eaten by the soldiers who fought under the Parthian king Arsaces in 230 BC. The soup with chunks of bread would have given the soldiers more strength, courage and wealth.

This soup is often served in Iran, and therefore some Iranians claim that the soup also helps against a broken heart, so this recipe has probably acquired magical power over the centuries!

Ingredients for 4 persons

• 30 gr butter
• 2 tbsp sunflower oil
• 4 onions, sliced into half-rings
• Sea salt and black pepper
• 2 tbsp flour
• 1.2 Liters water
• 1 chicken broth tablet
• 1 tsp turmeric
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• ½ tsp ground coriander
• ½ tsp fresh mint
• 1 tsp fresh lemon juice
• 4 small eggs
• 2 tbsp finely chopped parsley
• Toast

Prep

1. Melt the butter with a tablespoon of sunflower oil in a large heavy-based pan. If you use a thin pan, your onions may get burned.
2. Add the onions and stir well to coat the onions in the oil, then season with a little salt.
3. Gently fry for 40 minutes over a low heat, stirring occasionally, until the onions are deep golden brown.
4. Add the flour and fry for 3 minutes more.
5. Add the water and the broth tablet, all the spices, the mint and the lemon juice and cook for a further more 30 minutes.
6. Taste and adjust the seasoning, adding salt and black pepper to your taste.
7. Then break each egg into a cup and slide into the simmering soup to poach.
8. Cover with the lid for a few minutes, until the egg whites are cooked but the yolks are still a little runny. (approx. 5 minutes)
9.  Ladle into individual bowl, giving everyone an egg, and sprinkle with finely chopped parsley just before serving.
10. Put the bread on top of the soup