Eshkeneh
Fenugreek eggdrop soup
Ingredients
- 4 tablespoons olive oil
- 1 large onion, diced
- 1 teaspoon turmeric, ground
- 1/2 teaspoon black pepper, ground
- 2 large russet potatoes, peeled and cut into 1/2 inch cubes
- 1 tablespoon all purpose flour, or rice flour
- 2 tablespoons fenugreek leaves, dried
- 4 cups chicken broth, or vegetable broth
- 1 teaspoon salt, adjust to taste
- 2 tablespoons fresh lemon juice
- 4 eggs
Instructions
- In a medium-sized pot, saute the onions with the olive oil over medium-high heat for about 10 minutes.
- Add turmeric and ground black pepper and saute for about 1 min.
- Add the diced potatoes and gently toss them around to get them coated with the onions and turmeric.
- Add the flour and fenugreek leaves and continue to stir for another minute. Take extra care to not overly saute the fenugreek as it can turn bitter.
- Pour the chicken broth over the potatoes, add salt and lemon juice, and stir.
- Increase the flame to high, and bring the soup to a gentle simmer.
- Now reduce the flame, cover, and cook for about 20-25 minutes, or until the potatoes are cooked to your liking.
- Drop the eggs one at a time into the soup for whole poached egg effect. Alternatively, you can lightly beat the eggs in a small bowl and drizzle them into the hot broth while gently stirring.
- Poach the eggs in the soup for about 5 minutes for a nice soft-boiled consistency.
- Serve hot with flat bread and Torshi (pickled vegetables).
Notes
I have also made this soup with the addition of tomatoes and tomato paste. Add 1 tablespoon of tomato paste and 2 large diced tomatoes to the broth after adding the chicken broth.
Tried this recipe?Let us know how it was!