This is the first recipe from guest blogger Rachel Kashi who specialises in Mediterranean and Middle Eastern food; often quoted as being the healthiest in the world. Here’s Rachel:
“Hi my name is Rachel I grew up in the Mediterranean I just love the different cuisines: Algerian salads, Moroccan lemon chicken, to french Qoq au vin. Healthy eating is tasty eating! I love herbs and I use many spices. I hope my food will Inspire you to cook and try new dishes. My first dish today is heart-warming soup which will be great on a cold winter day for lunch or dinner.”
Two packs or 15 medium chestnut mushrooms white or brown
3 medium potatoes
50ml Single cream or 1/2 cup of milk for less calories
4 ltr Chicken or veg stock
2 Garlic Cloves
1 Boiled Egg for each person
2 tbs All purpose flour
2 Bay Leaves
1/2 Pinch fresh or dried Taragon
Salt and black pepper to taste
Fresh parsley to garnish
Slice mushrooms thinly keep aside
Slice potato into small cubes (1 square cm )and keep in cold water so not to brown. Slice shallots.
Put olive oil and one table spoon of butter to the deep soup pot
Fry shallots on low heat and cover with lid for half a minute. Add the cubed potatoes, chopped or sliced garlic,herbs & sliced mushrooms, toss and simmer on low heat until mushrooms cook a little 2 min or so.
Add the stock cover and cook for further 8-10 min until potato cubes done. Boil the eggs until hard keep in the warm water.
Add flour easiest is to put flour into a cup add cold water, mix until no lamps showing and pit into the soup stirring faster until flour dissolved. to thickness you like.
Half a cup of single cream or the milk stir add salt and pepper to tase
add the egg last to each bowl.
Garnish with fresh chopped parsley
Cut large rustic bread of any kind
Preparation time: 15min
Cooking time: 15 min
Suitable for vegetarians
Serve with rustic bread