It’s onion soup, but not as we know it. It’s by the brilliant Yotam Ottolenghi (who else!?) and has the most beautiful, complex, aromatic spice combination – properly warming but not via chilli heat. (I would never, ever have thought to put cardamom, fenugreek and cloves together in a soup but it’s gorgeous.) A heavy mortar and pestle is fine if you don’t have a spice grinder. I didn’t have passata to hand, so I just mashed up some good quality tinned toms.
Mr O. recommends eating this soup with mustardy, garlicky, sourdough toasts with grilled cheese. A crisp salad or slaw is a nice contrast.
This dish is a brilliant way to use a backlog or surplus of onions. Or the best reason to order extra onions for the box…