Strawberry Lentil Soup With JalapeÃ±o Cream and Berries -

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Strawberry Lentil Soup With JalapeÃ±o Cream and Berries

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By Wolfgang H.M. Hanau

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	12
Author Notes:	This recipe by Wolfgang H.M. Hanau of Palm Beach, Florida was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest in Oxnard, California.
Ingredients:	Soup: 1/2 cup olive oil 2 quart onions, thinly sliced 1/4 cup ground cumin 1/4 cup ground coriander 1 tablespoon ginger 1 tablespoon minced garlic 1/2 tablespoon turmeric 1/2 tablespoon crushed red pepper 3 quarts chicken stock 3/4 pound lentils 3 cups chopped fresh strawberries Jalapneo Cream 'N Berries 3 cups plain yogurt 2-3 tablespoons salt ground pepper to taste 6 jalapeño chiles, minced 2 cups chopped strawberries 1/4 cup cilantro
Instructions:	Prepare Berries 'N cream. Whisk together yogurt, salt, pepper and jalapeños. Fold in strawberries and cilantro, separately. Chill. In a large stock pot, heat oil, add onion and sauté for about 5 minutes. Add cumin, coriander, ginger, garlic, turmeric and pepper, stirring constantly. Simmer for 1 minute, or until spices are fragrant. Add stock, lentils and chopped fresh strawberries. Bring to a boil. Lower heat and Simmer, covered, until lentils are tender, about 25 minutes. Serve soup hot with a dollop of Jalapeño Cream 'N Berries and extra cream and berry mixture in side dishes.