| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups/stews, Ethnic, Appetizers, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Ghee |
| 1 |
md |
Onion, sliced finely |
| 3 3/4 |
c |
Vegetable stock |
| 2 1/2 |
c |
Water |
| 1 |
|
1" piece of ginger, grated |
| 1/2 |
ts |
Cayenne pepper |
|
|
Juice of 1 lemon |
| 3/4 |
lb |
Fresh broccoli, cut into bite sized florets |
INSTRUCTIONS
Melt ghee over medium low heat & add onion. Cook till it begins to brown,
stirring occasionally. Meanwhile heat stock, water, ginger in pot for 5 to
6 minutes, do not let boil. Add onion, cayenne, lemon juice & broccoli.
Cook over medium heat for 7 minutes, stir occasionally. Do not let soup
boil. Serve right away.
Adapted from Ismail Merchant, "Indian Cuisine"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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