Levantine cuisine · Soups & Stews

Shorbat Batata

Creamy potato soup with softly braised onions, toasted cumin and plenty of lemon.

Ingredients · for 4 servings

• 800 g starchy potatoes
• 2 onions
• 3 cloves garlic
• 1.2 l vegetable broth
• 2 tsp cumin
• 1 lemon
• 1/2 bunch cilantro
• 4 tbsp olive oil
• 1 tsp butter
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 2 cm cubes, finely dice the onions and cut the garlic into thin slices.
2. Heat 3 tbsp olive oil in a heavy pot and braise the onions over medium heat for 8–10 min. until soft, golden and sweet — do not let them brown.
3. Add the garlic and 1 tsp cumin, sauté for 1 min. until fragrant, then stir in the potatoes and pour in the hot broth.
4. Simmer covered for 20–25 min. until the potatoes fall apart when pressed against the side of the pot.
5. Purée the soup smooth with an immersion blender, stir in the butter and season with salt, pepper and the juice of half a lemon.
6. Toast the remaining cumin in the rest of the olive oil for 30 sec., drizzle over the soup, sprinkle with chopped cilantro and serve with the remaining lemon cut into wedges.