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–+ servings
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Eshkeneh

Persian onion and egg-drop soup
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: Persian, Iranian
Keyword: tomatoes, vegetarian, eggs, fenugreek
Servings: 2
Author: Mersedeh Prewer

Ingredients

For the Soup

  • 2 tbsp olive oil
  • 1 large onion (finely diced)
  • 1 clove garlic (crushed)
  • 1 tsp turmeric
  • 1 tbsp tomato purée
  • 1 tbsp dried fenugreek leaves (crush a little if the leaves are large)
  • 1 large potato (finely diced - 1 cm cubes)
  • 1 medium tomato (chopped)
  • 600 mls water or vegetable stock
  • Salt and pepper (to taste)
  • A squeeze or two of fresh lemon juice
  • 2 large free range eggs

For the Chive Oil Garnish

  • 1 tbsp olive oil
  • A handful of fresh chives
  • A squeeze of lemon juice

Instructions

  • Take a medium size saucepan and place on medium-high heat. Add olive oil and then onion. Cook onion until translucent and starting to turn golden. 
  • Add garlic and turmeric and stir into the mixture. Add tomato purée. Then add dried fenugreek leaves and stir into mixture.
  • Add diced potato and stir gently for a few minutes, making sure the potatoes do not stick to the pan.
  • Add chopped tomatoes and then water or stock. Once soup starts to bubble, lower heat to low and let simmer for 20 minutes minimum. Check in now and again to stir occasionally.
  • Season according to taste.
  • Place olive oil, finely chopped fresh chives and lemon juice in a bowl and mix and put to one side to garnish the soup when ready to serve.
  • Prior to serving, and when the soup is simmering, crack eggs into soup as far away as possible from each other so they don't merge. Poach 2 mins for soft; 4 mins for medium; and above 5 mins for hard. Turn off heat and serve in bowls with lemon and chive oil drizzled on top and flatbread to dip.