Shorbet bisila ma sour cream – Pea soup with sour cream Ingredients * 1 cup frozen peas, or 250gr fresh peas – bi-si-la * 1 potato, cubed – ba-ta-tes * 1 cup chicken broth – ma-gi fe-rakh * 1 cup milk – la-ban * 1 cup sour cream – sour cream * 2 tbsp fresh mint, chopped – ne'-na' * 1 tbsp lemon juice – a-seer la-moon * 1 tbsp lemon peel – eshr la-moon * 2 tbsp corn oil – zeit dor-a * salt and pepper – malh and fel-fel Directions * Add the oil, peas and potatoes to a deep pan and stir for four minutes. Add the chicken broth, 1 cup water and lemon peel and bring to boil. Reduce the heat and simmer for 20 minutes until the vegetables are soft. Leave to cool. * Pour the soup in a blender and blend until smooth. Return to the pan and add the milk and lemon juice, season with salt and pepper and simmer over medium heat until it boils. * Mix the sour cream and mint in a small bowl. Serve the pea soup in bowls and top with 1 tbsp of the sour cream and mint mix. Shorbet khodar – Vegetable soup Ingredients * 250gr zucchini, sliced – ko-sa * 250gr potato, cubed – ba-ta-tes * 3 cups mixed vegetables – kho-dra-wat mesh-a-kel-la * 1 onion, diced – ba-sal * 1 tbsp garlic, chopped – tom * 3 tbsp parsley, chopped – ba'-doo-nis * 3 cups water – may-ya * salt and pepper – malh and fel-fel Directions * Heat the water with all the ingredients, except the salt, pepper and parsley in deep pan and bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender. Leave to cool for five minutes. * Pour the content of the pan into blender and blend until smooth. Strain and put back in the pan. * Season with salt and pepper and bring the soup back to a boil while stirring occasionally. If the soup is too thick, add more water. * Serve in bowls and garnish with parsley.
