rice

Yiouvarlakia (meatballs in egg & lemon soup)

Posted by annauk1 on November 7, 2019

Posted in: Cypriot recipes, Family recipes, meat, mince, pork, rice, soup. Leave a comment

It’s grey and drizzly here today, perfect weather to make yiouvarlakia.

These are real comfort food for me, taking me straight back to childhood. To my Mother’s kitchen ❤️

Serves 4-5

500g minced pork

1 cup short grain or pudding rice

1 onion, puréed

Salt and freshly ground black pepper

1tsp dried mint (dill is more traditional, so use that if you prefer)

Simply get stuck in! Mix all the meatball ingredients together and shape into 16 golf ball sized meatballs.

Bring 2 litres (approximately!) of chicken stock to a boil, throw in one finely chopped carrot, then turn down to a simmer.

Place the meatballs carefully into the stock and cook for 20 mins.

Slake a tbsp of cornflour with a little water, then slowly add a ladleful of the simmering stock, pour this mixture into the pot of meatballs, stirring carefully so as not to break them up.

Beat 4 eggs in a bowl, with the juice of two lemons, then as is traditional, while beating the egg and lemon mixture, carefully add 2-3 ladlefuls of the hot stock, before adding it all back into the pot.

One of my earliest cooking memories is of my mom making avgolemoni soup, carefully drizzling ladles of the hot stock into the egg and lemon ❤️

And there you have them, yiouvarlakia in egg and lemon soup. Proper comfort food for the soul.

Rice Pilafi with Pork Belly

Posted by annauk1 on June 5, 2014

Posted in: Cypriot recipes, easy, Family recipes, pork, rice. Tagged: pilaf, pork, rice. 3 Comments

I’ve been absent for a little while, but am glad to be back with this traditional Cypriot family recipe.

Rice Pilafi with pork belly is ideal for a simple, delicious midweek meal.
And all done in one pan, in under an hour.

Rice Pilafi with Pork Belly
Serves 4.

Pork belly slices (1-2 per person)
1 large onion, finely chopped
1/2 cup toasted vermicelli noodles (in short threads)
3 tbsp garlic oil
2 cups long- grain rice
200g chopped tomatoes (tinned is fine)
1 tsp ground cinnamon
Salt and pepper to taste.

1. Place the pork belly slices, in a single layer, in a large oven pan.

2. Sprinkle with the garlic oil.

3. Bake for 30 mins at 180deg. C until lightly browned.

4. Add the chopped onion, vermicelli noodles, rice, tomatoes, cinnamon, salt and pepper and about 5 cups of boiling water.

5. Stir around a little, so that the rice grains are submerged under the liquid and the belly slices are on top (no need to be too precise!) 🙂

6. Bake for an additional 30-40 mins until the belly slices are nicely browned, the water has evaporated and the rice grains are cooked and tender.

7. Serve with Greek yoghurt. And maybe a fresh Greek salad.
Delicious!

From one obsession to another (Or, Sushi making for beginners!)

Posted by annauk1 on April 17, 2014

Posted in: Asian, fish, rice, salmon, Sushi. Tagged: prawns, rice, salmon, surimi. 14 Comments

I don’t know about you, dear reader, but dare I presume that being as you’re perusing my little blog, you and I share a love of food? Perhaps you are like me, flitting from one food obsession to another. In love with one ingredient yesterday (Lotus biscuit spread, anyone?) and another today.

Sushi.

Sushi has been on my brain, on my brain I tell you!! And just will not go away.

Now, we like going to ‘Yo! Sushi’, we really do, but we come away (two of us) yes, satisfied, not over-stuffed, but noticeably lighter in pocket. Very noticeably.

So, I decided to try making my own. I read from books, heard from friends, perused YouTube and Googled for all I’m worth.

It didn’t look too difficult. In fact the being difficulty seemed to be finding out what ‘Sushi Grade’ fish actually is.
From what I’ve gathered, it’s fresh fish which has been commercially frozen for a period of time and at certain temperatures which renders it fit to be eaten raw.
For want of a ‘nicer’ way of saying this –
Any bugs or parasites present on or in the fish are killed.
So, the fish needs to have been pre-frozen.

I had a little talk with the fishmonger at the supermarket and walked off happily with 1 salmon fillet, a small back of beautifully plump Tiger prawns and a packet of Surimi (crab sticks)
These were my choice, but you could just as easily use smoked salmon, cooked tuna, hot smoked trout, in fact any seafood which takes your fancy!
Of course, if you’re going to be using anything raw, then speak to a knowledgable fishmonger first.

You can see from the photos, that we made a decent amount of sushi. Perhaps 35 pieces, if you take into account the first few which were a bit of a disaster! (I cut the Nori seaweed sheet too short, and as such it wasn’t long enough to wrap around the filling)
Also, I didn’t have a traditional bamboo mat to help with the rolling, but I used a clean tea-towel to help me roll and this seemed to work just fine.
I must admit I preferred the seaweedless sushi; the Nigiri (rectangular) and the balls.
The Nori was kind of chewy. Google suggested that it need toasting, or was stale, but as it came out of a sealed pack which included one of those little moisture-removing little sachets I don’t think it could have been stale.
And surely, if it needed toasting, wouldn’t the pack directions state this?

Sushi for Beginners
Makes approximately 35 pieces.

500g Sushi rice
3 American cups (250ml each) of water.
2tbsp Rice vinegar
4tbsp sugar
1tsp salt.
1 pack of Nori (contains 5 sheets)
Variety of seafood (as above)
1/2 an avocado thinly sliced
Chives or thinly sliced spring onions
1/2 cucumber, thinly sliced.

1. Place the rice in a sieve and rinse under running water, for 3-4 minutes until the water runs clear.

2. Place the rice and water in a pan with a lid on and leave for 30 mins.

3. Place on a high heat, when it boils, turn the heat to low, simmer for 9 minutes. Then, turn the heat off and leave undisturbed for 15 minutes.

4. Place the cooked rice in a large baking pan, so that it has room to cool down quickly, add the rice vinegar, salt and sugar mixture which you have previously simmered together until the salt and sugar have dissolved.
Stir well through the rice.

5. Fan the rice with cool air from a fan or hair dryer (yes, really!)
This cools the rice down quickly and produces perfect, glossy, sticky rice 🙂

6. Place the nori sheet, shiny side away from you, on a clean tea-towel or on a bamboo mat covered in cling film.

7. Wet your hands (very important so the rice doesn’t stick to you!)
Place enough rice on the nori sheet to cover the half of it nearest to you. Not too much, as otherwise it will be too difficult to roll.
Place your filling of choice on, try to vary the filling on different rolls.

8. Roll the Nori tightly into a cylindrical shape. If you find the end of the Nori doesn’t stick, dampen it with water.

9. Cut each roll into 4, using a very sharp knife.

10. For the Nigiri- dampen your hands again, form rectangular shapes and top with seafood of choice, perhaps with a little cucumber, chives or avocado for decoration.

11. For the balls, place the salmon or prawn on a square of cling film, place a ball of rice on top (the size of a walnut) and squeeze the cling film into a ball shape. Leave for a few seconds and take out of the cling film.
There, perfect balls.

Easy! (And you haven’t broken the bank either!) 😀

Serve with Soy sauce, pickled ginger and Wasabi. You know the drill.

Quick & Easy Marmite Mushroom ‘Risotto’.

Posted by annauk1 on April 8, 2014

Posted in: easy, rice, Risotto. Tagged: cream cheese, Mushrooms, rice, risotto. 5 Comments

Look, I know I’m completely obsessed about risotto and making it an ‘easier’ job in any way that I can; it’s not that I mind the stirring, in fact it can be a relaxing ritual – time to think of the day’s events, a slowing down of the brain into an evening frame of mind, it can even be enjoyable!

But there are times I don’t want that, hurried times where my tummy’s rumbling and I really, really fancy a huge bowl of restorative risotto – quick.

This recipe fits the bill perfectly; it’s quick, easy, deeply umami-rich and savoury. A real kick-in-the-teeth taste wise, but still manages to also be creamy and comforting.

Quick & Easy Marmite Mushroom Risotto
serves 3-4

2tbsp. Butter
250g mushrooms, quartered
1 medium leek, halved lengthwise and sliced thinly across
Dried Porcini mushrooms, 20g pack.
100ml Marsala
1 chicken or Porcini stock cube, if you’re not using stock
2 x 250g pouches of ready cooked brown rice
100g garlic & herb Cream cheese
To Finish: 1tbsp butter mixed with 1 heaped tsp marmite
(Yes, marmite- the name gave it away, surely?!!)

1. Heat the 2tbsp. Butter in a pan, add the mushrooms and leek and stir for a few minutes until softened.

2. While the mushrooms and leek are cooking, empty the dried Porcini into a bowl, pour over the Marsala and about a cupful of boiling water, leave to soften.

3. After a few minutes, when the Porcini have softened, pour off the liquid (through a tea strainer, to collect any grit) into a measuring jug.
Chop the Porcini finely and add to the pan.

4. Make up the Porcini liquid to 1 pint, add the stock cube to it (if using) and pour onto the mushroom and leek mixture.

* note: the dried Porcini add a very ‘mushroomy’ deep taste, they can easily be left out if you so wish*

5. Let it bubble away for a few minutes for the strong smell of alcohol to evaporate.
Add the rice, enough water to give a ‘risotto’ consistency, and keep it bubbling away for a few minutes for the rice to heat through well.

6. Stir in the cream cheese; this turns it beautifully creamy and comforting – we’re almost there!

7. Take it off the heat and stir in the ‘Star of the Show’ marmite and butter ‘mantecatura’.

8. Let it cool down enough that you don’t burn your tongue! I speak from experience here 😉

Mmmmmmm 🙂 Quick, easy supper. And no trouble at all.

Quick smoked salmon & cream cheese brown rice risotto.

Posted by annauk1 on March 21, 2014

Posted in: easy, fish, rice, Risotto, salmon. Tagged: cream cheese, rice, risotto, salmon. 8 Comments

I feel I ought to tell you from the off, that this risotto is based on a pouch of ready cooked rice. Tilda to be precise.

I hope you’re still with me dear readers.

Let’s begin.

I love risotto.
Ditto the wholegrain rice, smoked salmon and cream cheese.

But I wanted lunch quick.

And we all know that brown rice takes an absolute age to cook, right?

That’s where my inspiration comes from this time – greed, lack of time and a love of smoked salmon and cream cheese. Mmmmmm 😀

Serves 2.

1. Fry 1 small leek, chopped in a small knob of butter until softened.

2. Add 100 ml of white wine and stir for about a minute, until the strong alcohol smell evaporates.

3. Add the 250g pouch of wholegrain rice and stir for a couple of minutes until the rice has heated through.

4. Add 200 ml of water, 1 chicken stock cube and freshly ground black pepper.

5. Stir around for another few minutes until the rice takes on the wet risotto appearance.

6. Take it off the heat and thoroughly stir in 100g of cream cheese and 120g of smoked salmon which you have sliced into ribbons.

7. Leave it for a minute or two to settle down, adjusting the consistency with a little more water if need be.

8. Tuck in and enjoy. 🙂

Creamy, comforting and delicious, the cream cheese lending the dish an authentic creaminess. And ready in just a few minutes!

Easy Bacon, Leek & Cheese Brown Rice Risotto (For Non-Conformists)

Posted by annauk1 on March 9, 2014

Posted in: Breakfast, healthy recipes, rice, Risotto, Superfoods, Whole-grain Mornings. Tagged: brown rice, farro, millet. 8 Comments

I’ve been trying lately to increase the amount of wholegrains in my daily diet.

I figure if I’m going to eat grains, and I definitely am..(I just can’t do low-carb for a sustained length of time! I get cravings for carbs upon carbs!)

So, it’s best, in my life instead, to cut out ‘bad’ refined carbs.

For instance today, I’ve tried farro for the first time – in my breakfast,
millet – in a delicious, crunchy topping for yoghurt and brown rice – which I’ve used for a darn tasty risotto.

Do people still say ‘darn’? Hmmmm…;)

It all started with ‘Wholegrain Mornings’ by Megan Gordon just the bestest ever Breakfast book! It totally inspires me to try new (to me) grains.

There seems to be a little debate as to what farro actually is, but from what I’ve read it appears to be an ancient form of wheat grain, which can also include spelt, depending on the size of the grain. Spelt being the largest grain.
The type of farro I have is called ‘semi perlato’ or semi-pearled, which means it contains, some, but not all of its bran and nutrients.
Hey look, it’s a wonder I even found that around here! 😉

The farro breakfast bowl is made up of cooked farro, apples cooked in coconut oil, toasted and chopped hazelnuts and dried bilberries (the original recipe uses dried cranberries)
You’ll just have to buy the book for the exact recipe. I don’t think the author would be too happy with me if I shared recipe after recipe of hers, however amazing I think they are!

Now, isn’t this just really pretty?
Originally made with quinoa, I subbed millet, which made for a really crunchy yoghurt topper, sweetened with maple syrup and with added sesame seeds and almonds. It’s just so good! Just make sure you check your teeth before leaving the house.
That millet gets everywhere! 😉

Now to the risotto. Made with short-grained brown rice.
You need plenty of time to make this! We’re talking maybe an hour and a half start to finish. The great thing about this recipe being that it needs no baby-sitting, no mindless stirring (which I do quite enjoy- but not for 55 minutes!)

Bacon, leek & cheese brown rice risotto
Serves 2.

1 tbsp butter
1 medium leek, cut into quarters lengthways and then sliced thinly crossways
100g bacon lardons
1 cup (200g) short grain brown rice
150ml white wine
1 litre chicken stock
75g cheddar cheese.

1. Fry the leek and lardons in the butter until lightly browned.

2. Add the rice, stir around a couple of times until it’s glistening in the buttery juices.

3. Add the wine, let it bubble away for a minute or two for the strong alcohol aroma to evaporate.

4. Now for the leap of faith – be brave – trust me – add ALL the chicken stock. bring to a boil, turn heat down to low- medium and let it simmer for 50-55 minutes, it needs this long to cook, it really does.

Give the risotto an occasional, languorous stir….

5. By the end of the cooking time, the stock will have evaporated, the rice grains will be plump and swollen, but still chewy and toothsome (al dente)

6. Turn off the heat, add the cheese, and give it a couple of stirs.
You shouldn’t need any seasoning – what with the bacon and cheese, which are both salty, but do check.

7. Give it a couple of minutes to settle – serve, and above all enjoy!

I promise you, hand on heart, there is no difference at all, between risotto made this way and risotto made in the ‘proper’ way with the stock added a little at a time while being stirred constantly.

I really enjoyed this, real comfort food made with brown rice? What’s not to like 🙂

Cypriot Stuffed Peppers and Okra Yiahni.

Posted by annauk1 on February 25, 2014

Posted in: Cypriot recipes, Family recipes, Greek, Recipes using mince, rice. Tagged: mince, okra, onions, Peppers, rice, tomatoes. 12 Comments

These two Cypriot dishes came about being made together to form our Evening meal, by a rather fortuitous trip round my favourite ‘Waitrose’ today. I love Waitrose!

Love just spending as long as I want going up and down the aisles, having a good mooch at all the products…today I found pearled spelt, farro and wholewheat couscous amongst other goodies, largely due to my obsession with Megan Gordon’s great book ~ ‘whole-Grain Mornings’. 🙂

And everything is so much nicer when the sun shines, isn’t it? Makes you happy just to be!

The okra was just sitting waiting for me on the reduced rack. Yay! 😀

Now, I know okra’s a bit like marmite. Love or Hate. No in between camp! And it can be a little gloopy, especially when simmered in a stew, but here we want to embrace the okra’s ability to somehow magically ‘thicken’ the sauce, all on it’s lonesome.

But first let’s make the Cypriot stuffed peppers together shall we? A lovely, filling family meal.

I use the same filling that I use in my stuffed vine leaves, just so you know 🙂

first we need 6 beautiful, colourful peppers, with the tops and seeds removed.

We also need 500g minced pork:

(Don’t panic please! It’s not out of date! I had it in the freezer! 😉

place the minced pork in a large bowl and to it add 1 cup of long grain rice:

Brown 2 chopped onions in about 2 tbsp vegetable oil, until nicely browned.

Add 1, 400g tin of chopped tomatoes to the browned onions and simmer together for a few minutes:

Until the tomatoes have become nice and thick:

Add the tomato and onion mixture to the rice and mince and also add: 1 tsp salt, freshly ground black pepper, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp dried mint and 2 tbsp lemon juice:

Mix well:

Use this mixture to stuff the peppers. Any remaining mixture can simply be placed in the same pan as the peppers, to the side.

Use a pan which will give you a snug fit, I used my glass Pyrex oval dish, the one I use for the ‘One hour Cinnamon rolls’ 😀

Pour about 400g Passata over the peppers (or another 400g tin of chopped tomatoes) pour boiling water into the pan, until it comes half-way up the peppers, into the peppers too, this will help with the rice cooking.

Cover with foil and cook at 180 deg C (160 deg C Fan oven) for about 1hr 10 minutes. Uncover for the last half an hour or so, to allow the peppers to brown and burnish. You may need to turn up the temperature towards the end if the peppers haven’t browned.

I know it looks as though the peppers are swimming in liquid, but the rice continues sucking this up even after they’ve finished cooking, I had hardly any liquid left by the time the family ate.

Okra Yiahni –
A true Cypriot peasant dish, great for a meat-free day, you can add potatoes to this dish which have been cut into 1 inch cubes and fried until golden.

Start off in the same way as the stuffed peppers, by frying 2 chopped onions in a little oil until golden brown.

Top and tail the okra:

Add 1, 400g tin of chopped tomatoes to the browned onions. Simmer for a few minutes, before adding the okra (and potatoes if you are using them, though I didn’t on this occasion)
one and a half cups of water, salt and pepper to taste.

Bring to a boil, turn heat to low, cover with a lid and simmer for about 20 minutes until the okra (and potatoes)are tender (test with a fork)

Add about 1 tbsp of lemon juice or vinegar to counteract the richness of the dish.

Serve with the stuffed peppers. Oh, and lots of lovely, crusty bread. 😀

Before I go, my lovelies, do check out these two blogs – my friends Eleanor and Georgina have recently started their blogs up again after time away…

Georgina’s blog – Culinary Travels

Eleanor’s blog – Flowers in The Kitchen

Basics: Foolproof Rice

Posted by annauk1 on February 12, 2014

Posted in: basics, easy, rice. Leave a comment

If the reason for me having this food blog is to enable my sons and daughters and their sons and daughters to have a family collection of recipes to refer back to, then we really must have a basic recipe for cooking rice well.

I know it’s not glamorous, or fun, but there really is an art to cooking rice well. I mean, who likes gluey, gummy, gloopy rice? It’s all about individual grains, perfectly cooked.

And while we’re talking rice, my children, just one word for you to remember.

Basmati. My favourite rice.

Basmati is a beautifully fragrant long grain rice, primarily from South Asia. Luckily we can get it almost anywhere. 😉

I’ve recently taken to cooking rice in the microwave, experimenting each time with the amount of water needed. I now know that the perfect ratio for my 850 watt microwave, is 1 cup of rice, to 1 1/4 cups of water.

Therefore if you are cooking rice for 4, you will need 2 cups of rice and 2 1/2 cups of water. I know this doesn’t sound like enough water, but for some reason, the water doesn’t evaporate as much as if you are cooking rice on the hob.

So, wash the rice well! I’m saying this because I remember Yiayia saying that Basmati rice should be washed 7 times.
Yes, seven times.
Don’t worry too much though, you know me, I have lazy days and I’m assuming you will too.
Just place the rice in a large sieve if you prefer, place it under running water and keep swishing the rice about with your fingers until the water runs clear.

Place the rice in a large bowl, add the water and a pinch of salt and cover with a plate.
Cook on full power for 12 minutes.
When the 12 minutes are up, don’t move the rice, don’t peep, or open the microwave door. Just leave it alone for at least the next 10 minutes.
This is what produces the perfect rice, time to rest. Trust me. 😉

And there you go, you should now have perfectly cooked rice.

Of course, you may not want to cook rice in the microwave, or even own a microwave, so here is my adapted version of the way Indian cooking legend Madhur Jaffrey cooks her rice:

Plain Basmati Rice (serves 6)

Basmati rice measured to the 15fl oz (425ml) level in a measuring jug
1pint (570ml) water
3/4 tsp salt
10g butter.

Put the rice in a bowl and wash well.
Pour 2 pints fresh water over the rice and let it soak for half an hour.
Drain thoroughly.
Combine the rice, salt and water in a heavy bottomed pan, bring to a boil, cover with the lid, turn heat to very, very low and cook for 20 minutes.
Lift the lid, quickly mix lightly with a fork, cover again and cook for a further 5-10 minutes until tender.
Take off the heat and leave undisturbed for 10 minutes.

Again, you should now have perfectly cooked rice.

Oh, by the way, sons and daughters of mine – avgolemoni soup is better made with plain long grain rice. Not Basmati. This is the only exception. Trust me.

Lentils and rice with caramelised onions

Posted by annauk1 on January 18, 2012

Posted in: Cypriot recipes, Family recipes, Pulses, rice. 6 Comments

Cyprus’ proximity to the Middle East favours and aids the inter-mingling of each others recipes. In fact, a lot of Cypriot recipes bear more in common with recipes from the Middle East than Greece! This homely peasant dish of lentils and rice with caramelised onions is also called ‘Mujendra’ in Cyprus, and ‘Mujadarah’ or ‘mejadra’ in the Middle East. So you can see, even the names are similar. Apart from tasting delicious and being an inexpensive meal, lentils and rice provide a low-fat, complete protein meal chock-full of Fibre, iron and other minerals.

We really enjoy this in our family, it’s one of those meals that everyone will eat willingly, wink, wink.

No arm twisting involved.

Lentils and rice with caramelised onions
Serves 4.

2 measuring cups of green lentils
1 measuring cup of long grain rice
1 large onion, halved and finely sliced
2 tbsp olive oil (for frying onion)
salt

1. Rinse the lentils, place in a saucepan, cover with water, bring to the boil and simmer until almost, but not quite, cooked.

2. Add more water if needed, so that the lentils are well covered, then add the washed rice. At this stage the water should cover both the lentils and rice, so add more if needed.

3. Bring to the boil, turn down to a simmer, and get on with frying the onions.

4. Heat the olive oil in a frying pan, add the onions and fry over a medium-high heat until they are caramelised, very well browned.
Don’t chicken out at this stage and leave them pale, they need to be really dark (but not burnt, obviously!) as this is what adds the lovely, sweet flavour to the finished dish.

5. Add the onions to the almost cooked lentils and rice, add salt at this stage too.

5. By the time the rice and lentils are tender, the water should have been completely absorbed.

6. Serve with a squeeze of lemon juice and black olives. Delicious!

Rice, egg and lemon soup…The Cypriot cure-all soup

Posted by annauk1 on November 17, 2011

Posted in: Chicken, Cypriot recipes, Family recipes, rice, soup. 16 Comments

I was searching through my blog and could not believe that I’ve not shared the recipe for the most famous Greek Cypriot soup of all, the one we were all brought up with, the one that cures all……the one that my family will definitely want to know the recipe for one day…….

Soupa Avgolemoni (Rice, egg and lemon soup)

While Mr. Greeklish hasn’t been able to work and I’ve been covering his shifts, who was going to cook? So, I wrote the recipe down step-by-step and can you believe it? HIS soup was voted better than mine by him AND my son and daughter…..

*Harumphhhh. Walks off in an almighty strop*

How you begin depends on whether you want boiled chicken to accompany the soup, we generally cut the chicken into bite-size pieces and add it to the soup, it’s really delicious like that!

If you do, cover your chosen chicken pieces (1 per person should be ample) with cold water, add a generous amount of salt, bring to the boil, skim off the scum and simmer for approximately 40-45 mins, so that the chicken is perfectly cooked. I always add a stock cube to mine.

If you don’t want chicken (or you don’t eat meat) you can use just stock cubes – chicken or vegetable, in approx 2 litres of water.

Anyway, once the chicken is cooked, remove from the stock and simmer 1 heaped cup of washed long-grain rice in the stock, for about 10 minutes, so it’s just cooked.

Turn off the heat.

In a separate bowl, beat together 3 eggs with the juice of 2 lemons. (If you like things very lemony, like we do, you may need three! But start with two as you can always add more later.

Now, very slowly, trickle ladlefuls of the stock, in to the egg and lemon mixture (what you’re trying to do is to slowly increase the temperature of the eggs before adding them back to the stock so that you don’t end up with scrambled eggs!) while continually stirring.

When you have added about half of the stock to the egg-lemon mix, slowly pour back into the rice-stock mix.

Your soup is now ready to eat!

We like ours thick and creamy, but you can always add more water if you think it’s toooo thick.

Also bear in mind that it will thicken as it stands.

Ground black pepper goes really well atop your lovely soup.