Persian Onion Soup

Eshkeneh, Persian Onion Soup is said to date from King Arsaces' military campaigns in 250 BCE against the King of Syria. This protein packed recipe is perfect for breakfast or any light meal. I review both traditional and modern recipes, then offer my take on this historical dish.

Ingredients:

2 large onions, thinly sliced

3 tablespoons olive oil

2 cloves garlic, finely sliced

1 teaspoon turmeric

1 tablespoon dried mint

1 teaspoon fresh ground black pepper 

1 waxy potato, peeled and chopped into small cubes

1 quart homemade or high-quality chicken stock, add more if necessary as soup thickens

1 long orange peel

juice of 1/2 lemon

3 eggs, room temperature, lightly beaten

1 egg soft boiled, peeled, then split open at serving per bowl, as garnish.

(This recipe serves 4. I soft boiled my eggs for 6 min.)

salt and pepper to taste

Directions:

Heat the oil in large saucepan over low heat. Add the onions and garlic till onions are soft and translucent. Stir in the spices and cook few more minutes.

Add the potatoes and stir to coat. Then add the stock, mint and orange peel. 

Add salt to taste and simmer on low for 30 minutes. 

Slowly add the mixed eggs to the simmering pot of soup and lightly stir.

While the soup is lightly boiling for a few more minutes, in a separate pot, soft boil the number of eggs need to garnish each serving bowl.

Ladle the soup into individual serving bowls, squeeze a little lemon juice and gently crack the soft boiled egg and slip into the soup. 

Serve with flat bread and lemon wedges.

Serves 4