SOUPSONG HAS GONE HARDCOPY!
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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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Quite possibly the best soup in the world. By custom the dish to break the fast in Morocco during Ramadan, this thick, rich version is a meal in itself any other time for any body. Serve hot to 8 people. If they really like the tang of lemon, serve traditional little bowls of freshly squeezed lemon juice with demitasse spoons on the side.

• 1 lb. lamb, cut into small cubes
• 1 teaspoon turmeric
• 1 teaspoon pepper
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 2 Tablespoons butter
• 3/4 cup chopped celery and leaves
• 2 onions, chopped
• 1/2 cup parsley and cilantro, chopped
• 1 2-lb. can of tomatoes, chopped
• salt
• 3/4 cup lentils
• 1 cup chickpeas (canned are fine)
• 1/4 cup fine soup noodles
• 2 eggs, beaten with the juice of 1/2 lemon

Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.

Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.

When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.