Country-Style Tomato and Coriander Broth

Ingredients for Country-Style Tomato and Coriander Broth

• 2 whole cinnamon sticks

• 1 teaspoon whole coriander seeds

• 1/2 teaspoons whole cloves (about 11 cloves)

• 1/8 teaspoons whole black peppercorns (about 10 peppercorns), lightly crushed

• 2 fresh bay leaves (or 4 dried)

• 2 green cardamom pods

• 6 medium tomatoes, quartered and seeded (about 1.4kg total)

• 6 cloves garlic, coarsely chopped

• 1 (3/4-inch) knob fresh ginger, peeled and coarsely chopped (about 1 tablespoon )

• 1/2 large bunch fresh coriander, stems reserved and leaves finely chopped (about 40g )

• 1 1/4 teaspoons fine sea salt

• 1/4 teskedar nymalen svartpeppar

• 1 (3-inch) square cheesecloth

• köksnöre

How to make Country-Style Tomato and Coriander Broth

Make spice sachet by wrapping together in cheesecloth the cinnamon sticks, coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods. Tie with kitchen string.

In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic, ginger, coriander stems, 1 teaspoon salt, and spice sachet. Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about 30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids. Discard spice sachet. Measure 240ml strained liquid in pot and transfer to blender. Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back into pot with liquid.

Place pot over high heat and bring to simmer, about 5 minutes. Stir in ground pepper and remaining 1/4 teaspoons salt. Serve immediately, topping each portion with chopped coriander leaves.

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