Title: Chikhirtma (Coriander-Flavored Onion Soup)
Categories: Jewish Sephardic Georgian Soup
Yield: 1 Servings

2	tb	Butter or margarine
3	md	(1-1/2 cup) onions, chopped
6	c	Water
1	bn	(abt 10 sprigs) fresh coriander, tied together
1	tb	Flour
1	tb	Wine vinegar
1/4	ts	Cinnamon, ground
1	ts	Salt, or to taste
1/4	ts	Pepper
2		Eggs, beaten
2	tb	Fresh dill, chopped
2	tb	Flat-leaf Italian parsley, chopped
1	ts	Lemon juice

The Georgians have no fear of strong flavors, especially in this vegetarian soup, which relies on spices, herbs, & onions for its impact.

1. Melt 1 tb butter or margarine in a pan, add onions, & stir-fry over moderate heat until golden, abt 3 mins. Add the water & tied bunch of coriander & bring to a boil. Cook for 10 mins.

2. Mix flour w/1/4 cup of hot broth & vinegar. Add this to soup. Add cinnamon, salt, & pepper & simmer over low heat for 15 mins. Remove pan from heat. Remove & discard coriander.

3. Mix eggs w/1/2 cup of slightly cooled broth & return it to soup pan w/remaining tb butter or margarine. Stir in dill, parsley, & lemon juice. Serve immediately. Serves 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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