Enormous grat-eat-ude to Shoshana Perrey, a kitchen soulmate, for offering this recipe to you.
Every fortnight (two weeks), Shoshi hosts a Salon at her house. A collection of friends gather, with their friends in tow, to share food, songs, poems, craft projects, silly games, and any other creativity they feel inspired to unleash. It’s simply marvelous. We can always expect to find a hefty clay pot on Shoshi’s wood-burning stove, bubbling with one of her famous soups. This morning, Shoshi recreated her greatest hit: Burnt Orange Soup. “Wha wha!” as Shoshi would say. Yes, you must try this.
Burnt Orange Soup
Three aspects to this soup qualify the ‘burnt’ in the title: slightly caramelized onions, smoked salt, and black cardamom seeds. If you don’t have access to these ingredients, this Orange Soup is still delicious!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Unsalted butter – 1 tablespoon
- Olive oil – 1 tablespoon
- Yellow onion – 1 huge yellow onion, diced
- Smoked salt – 2 fat pinches smoked salt
- Unsalted butter – 1 TBS more of unsalted butter
- Ginger – 2 inches of peeled and minced fresh ginger
- Pepper – 1/2 dried choptle pepper, minced
- Black pepper – 1/2 teaspoon frisch ground black pepper, or 9 turns of the pepper mill (Very clever Shoshi! Using my last name for
- Galam masara powder – 2 tsp
- Black cardamom pods – 5 black cardamom pods, shelled: grind the seeds in a molcajete, mortar and pestle or other spice mill
- Navel orange – The rind of one navel orange (only the darkest orange layer!)
- Garnet yam – 1 red garnet yam, cut into 1/2 inch cubes (Just peel off the unsightly skin, and leave the rest for your iron nutrients!)
- Red or Golden potatoes – 5 small red or golden potatoes or 1 large Russet, cut into 1/2 inch cubes (same skin principle)
- Purple carrot – 1 huge purple carrot or 2 orange carrots (don’t peel them, just scrub ’em really well. There’s so much sweetness in the skin of carrots!)
- Optional garnishes – plain yogurt, chopped parsley or cilantro, pickled ginger, pomegranate seeds or pistachios (or all of it!)
- In a large heavy bottomed pot or dutch oven, add the butter, olive oil, yellow onion and smoke salt. Sautee the onions over medium heat for 15 minutes until the edges of the onions are bronzed.
- Put 4 cups of water in the kettle and bring to a boil.
- While the water is boiling, prepare the spice mixture. Mix together the ginger, chipotle pepper, garam masala powder, and cardamom pods.
- Add one more tablespoon of unsalted butter to the pot. Add all the above spices to the pot to infuse the oil/butter. Continue cooking for 5 more minutes. Add 1 cup of boiled water to the pot to help the spices, onions and oils from sticking to the bottom of the pan. Use a wooden spoon to scrape it off and stir into a sauce, and bring the sauce to a gently bubbling simmer.
- Add the yams, potatoes and carrots to the pot and pour the remaining 3 cups of hot water to the pot. You may need to add more water, or enough to cover all the orange veggies. Put the lid on the pot.
- Bring the water to a rolling boil on medium heat, and simmer for 30 minutes.
- After 30 minutes, put the soup outside to cool in the wintry frost. If you have enough time, let the soup continue to chill in the refrigerator for up to 3 hours. If not, go straight to the next step.
- Puree the soup with an immersion blender or in smaller batches in a stand-up blender or food processor. Return the soup to the pot and warm it back up before serving.
- Dress with a dollop of plain yogurt, chopped parsley or better yet, chopped cilantro and splatter with a few pomegranate seeds or roasted pistachios.