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8 cups strong beef stock
¼ teaspoon ground black pepper
¼ teaspoon ground mace
2 teaspoons ground coriander
1 teaspoon ground cumin
1 onion, finely chopped
1 clove garlic, crushed
500 g cauliflower, coarsely chopped
2 small bundles fine egg noodles
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Method:
If making the beef stock for the soup,
add 3 or 4 whole cloves, 10 peppercorns, few blades of mace, a
tablespoon of coriander seeds and half that amount of cumin seeds.
This will eliminate the need for the ground spices. If, however,
the stock is a by-product of something else and has not been cooked
with whole spices, add all the ground spices listed above, the onion
and garlic, and simmer for 10 minutes. Add the cauliflower and
bring to the boil again. Simmer for 4 minutes. In the
meantime soak the noodles in hot water for a few minutes, until the
strands separate. Drain and add to the boiling soup.
Return to the boil and cook for 3 minutes. Serve at once so that
cauliflower and noodles do not overcook. Garnish with fried
onion flakes if liked.
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