Lime Soup From Hyderabad – Hyderabadi Gosht Shorva

Julie Sahni: This classic Indian soup comes in several versions. It originates from Hyderabad, a city in southern Andra Pradesh. I personally appreciate this soup in its light original give. If you like it a little bit heartier, you can add cooked lamb or chicken or cooked long grain rice.

Place cloves, cardamom, cinnamon and black pepper in a piece of gauze and tie it into a small bag. Using a meat mallet, pound the spices.

Melt the clarified butter in a high saucepan. Add the onions and potatoes and sauté for about ten minutes, stirring frequently. Add turmeric, clear soup and the spice sachet and bring to a boil. Reduce the temperature and cook at low heat with the lid closed until the potatoes are cooked (about thirty-five min). Remove from heat, stir in the cilantro leaves and season with salt.

Cool the soup, remove the spice bag (squeezing out the liquid) and discard. Blend the soup. (Up to this point, the soup can be prepared and stored in the refrigerator for up to three days). Heat soup, add coconut milk (or almond or whole milk) and crème fraîche, and continue to simmer on low heat. Season with salt and lime or lemon juice and bring to the table in heated soup bowls.

Julie Sahni, Note: This soup should be creamy and viscous.

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