a terrific soup using zhug

[Guest guest]

This is one of the things I came up with to include the wonderful sauce I made

the other day. If you are making the zhug, that recipe makes 1 1/2 quarts of

sauce. This soup is a great way to include a 1/2 cup of the zhug. Full of great

flavor.

terry

Yemen Emerald Soup - Serves 4

Recipe By: Terry Pogue

Ingredients

2 tablespoon olive oil

1/2 med onion -- chopped

2 can white beans -- drained and rinsed

1 cup chicken -- fully cooked and chopped (I used roast chicken)

2 1/2 cup chicken broth

1/2 cup Zhug Sauce

handful Baby Spinach -- fresh

1 tablespoon Culinary Thickener

Instructions

Saute onion in olive oil until translucent. Add the chicken broth and beans and

bring to simmer for 5 minutes. Add the chicken and Zhug and simmer for another

couple of minutes Sprinkle the King Arthur Culinary Thickener over the

simmering soup and stir in until soup is tightened just a bit then add a

handful of fresh baby spinach. Allow to wilt into soup.

Serve with a nice flat bread.

Recipe Notes

4/23/12 I created this delicious soup for dinner tonight. After having made 1

1/2 quarts of Zhug the other day I have been thinking of ways to use the tasty

flavors. This soup takes full advantage of the citrusy cardamom flavors of the

sauce.

Exported from A Cook's Books -- Recipe management for Macintosh