“Soup is elemental, and it always makes sense, even when the world around us fails to.”
“The world has failed Syria’s four million refugees and some of the world’s wealthiest countries have turned their backs on this humanitarian disaster. The need for food relief is great and growing. In Soup for Syria, acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world.
“More than 80 famous chefs have come together for food relief for Syrian refugees: Anthony Bourdain, Yotam Ottolenghi, Sami Tamimi, Mark Bittman, Alice Waters, Paula Wolfert, Claudia Roden, Sally Butcher, Ana Sortun, Greg Malouf, Aglaia Kremenzi, and many others.
“The profits from the sales of the cookbook will be donated to help fund food relief efforts through the Untied Nation’s UNHCR. Most Syrians hope that one day they will be able to return to their country and rebuild their lives.”
—Barbara Abdeni Massaad is a food writer, TV host, cookbook author, and a regular contributor to international cooking magazines. She is the author of Man’oushe : Inside the Street Corner Lebanese Bakery. She won the the Gourmand Cookbook Award and the International Academy of Gastronomy Award for Mouneh: Preserving Foods for the Lebanese Pantry.
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“Soup is the ultimate comfort food: nurturing, sustaining and all good things. One recipe is a drop in the ocean, but if awareness of the plight of the Syrian refugees is raised with each batch made and shared then that is a force for good. As well as being a delicious meal in and of itself.”
—Yotam Ottolenghi and Sami Tamimi
Interlink Publishing Group
- ¼ cup (60 ml) extra virgin olive oil, plus more to drizzle
- 2 onions, sliced
- 2 small garlic cloves, roughly chopped
- 2 leeks, roughly chopped
- 3 large fennel bulbs, sliced
- 2 potatoes, peeled and cut into chunks
- 6 cups (1.5 l) chicken stock
- 1 cinnamon stick
- Peel of ½ a lemon
- ½ teaspoon allspice
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 egg yolks
- ½ cup (120 ml) heavy cream
- Juice of 2 lemons
- 1 teaspoon ground cinnamon
- 3 tablespoons roughly chopped parsley
- Heat the oil in a large heavy-based saucepan and sauté the onions, garlic, leeks, and fennel for a few minutes until they soften.
- Add the potatoes and chicken stock, then the cinnamon stick, lemon peel, allspice, and bay leaves. Bring to a boil, then lower the heat and gently simmer for 20 minutes. Remove and discard the cinnamon stick, lemon peel, and bay leaves, and season to taste with salt and pepper.
- In a separate bowl, whisk the egg yolks with the cream, then stir in a large spoonful of the hot soup. Whisk together well, then tip the egg mixture into the soup. Slowly return the soup to just below boiling, stirring it all the time. Remove from the heat and adjust the seasoning, adding more salt and pepper and the lemon juice.
- As you serve, drizzle each bowl with extra virgin olive oil and sprinkle with cinnamon and parsley.