From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Soup for A Cold (Request was for CHICKEN Soup)
Organization: Syracuse University, Syracuse, NY
Date: Fri, 24 Jul 92 10:48:21 EDT

This is for the person who requested soup for a cold; I am vegetarian,
so these won't be chicken soup, but they are good so give 'em a try.

There are three recipes to follow.  They are taken without permission
from The New Laurel's Kitchen.  

RASAM (South Indian soup credited with curing colds)
For a less intense version and more soup, use 6 tomatoes
and add extra water. If your stomach is touch with your cold,
make the less intense version; the regular version is VERY hot.

4 small cloves garlic
1/4 teaspoon cumin powder
1/2 teaspoon black peppercorns

1 tablespoon oil
2 teaspoons black mustard seed
1/2 teaspoon cumin seed

2 tomatoes quartered
1 cup water
1 teaspoon turmeric
1/2 teaspoon salt
2 teaspoons tamarind concentrate dissolved in 1 cup hot water OR
juice of one lemon in 1 cup hot water

1 cup well-cooked yellow split peas

(chopped coriander leaves)

	Crush garlic, cumin, and peppercorns with a mortar and pestle or
in a blender, using just enough water toover the blades.
	Heat the oil in a very heavy small pan.  Add the mustard seeds,
coating the bottom of the pan evenly.  Cover the pan quickly and listen for
the moment when the furious sound of popping slows dramatically.  Then
add the cumin seeds so that they brown, but almost immediately turn off the 
flame and add the tomato, water and turmeric, then the garlic mixture.
	Bring to a boil and add the tamarind or lemon and salt.  Mash
the peas and add them too.  Simmer gently until the tomatoes are soft,
about ten minutes.  In Kerala they take advantage of the way this soup
separates, serving the liquid top part over rice at the beginning of
the meal and the thick bottom part over rice at the end of it.  If you
want a uniformly creamy soup, give the finished version a spin in the
blender (after it has cooled - don't want that blender blowing up!).
Serve with a garnish of chopped corianderleaves on top, if you have
them.
	Makes 2 cups as written, 6 cups with extra tomatoes and
water.

BROTH FOR PEOPLE WITH COLDS OR FLU

2 small zucchini (or use winter squash, potatoes, or carrot)
handful green beans
handful parsley stems and/or spinach stems
1/8 teaspoon salt
2 quarts water

1 cup parsley and/or spinach leaves

Wash and cut up the vegetables.  Place in a saucepan and cover with cold
water, adding salt if desired-even a little bitmakes a big difference in
flavor.  Bring to a boil and simmer gently until the vegetables are very
soft-about 20 minutes or so, depending on how small they were chopped.
Add the leaves and simmer 10 more minutes, then drain, discarding the
vegetables.  Serve soon, refrigeratin gand rheating the rest as needed;
this broth is best when used within a day or two.

GOLDEN BROTH

1 onion, chopped
1 clove garlic
1/2 cup yellow split peas
2 tablespoons oil

1/2 teaspoon turmeric
2 quarts hot water

Saute onion, whole garlic clove, and split peas in oil until delicately
brown.  Stir in turmeric and add water.  Simmer at least half an hour.
Strain for a thin stock, puree for a thick one.

Variations:
GREEN BROTH:  substitute green peas for yellow.  Add a bay leaf and omit 
the turmeric.  For a very full flavored broth, add a carrot and potato,
but up.  Celery Leaves are good too.

GOLDEN NOODLE SOUP:  Use two quarts of Golden Broth and add

big handful whole wheat ribbon noodles
1 cup each diced celery, potatoes, and carrots
1 teaspoon salt
1/2 cup finely chopped parsley

Bring broth to a boil in a heavy pan.  Add noodles, celerty, potatoes,
carrots, and salt.  Reduce heat and simmer gently until the vegetables
are tender, about half an hour.  Stir in the parsley, adjust seasoning
and serve.  Makes about 10 cups of soup.

TIMESAVING VARIATION:  If you don't already have the broth, cook the
noodles and vegetables in another pot whle the broth simmers, combining
them after you puree or strain the broth.  Total cooking time is about half
an hour.

Good luck and I hope you enjoy these.  

Judy Frawley
Newsgroups: rec.food.cooking