Rosa Cooking

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Esau soup

I just adore this soup and I make it at any time of the year, don’t be intimidated by the amount of garlic because it doesn’t really feel in the soup, otherwise this Jewish soup is known all over the world.

Preparation steps

  • Heat the oil in a pot, add the chopped onion and simmer until wilted. Finely chop the celery, carrots and diced potatoes. Clean and chop the garlic. Add the vegetables to the pan and continue to simmer for another 10 minutes. min. Then add the lentils (which you washed) mix it with the vegetables and cover with the stock, cover and let it cook for about half an hour or until the vegetables soften. Put lemon juice and bay leaf in the soup and cook for another 10 min. Take out the bay leaf and beat the mixture with a stick mixer, if you like pieces, take out half of the vegetables and strain the rest, I like when the soup is creamy and everything is strained. Return the mixture to the pot, add ground cumin and pepper and salt and pepper as desired. chopped parsley and lemon feta.

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