If you like your food to have a little spice and heat, use white pepper because it’s hotter than black pepper. You can find white pepper in Moroccan sauces that have a sweeter flavor. The recipe below is a Moroccan potato bean soup that includes the ingredient white pepper. Read the ingredients and directions below provided by allrecipes.com to whip up Moroccan soup for dinner tonight.
6 cups of water
1 (15 ounces) can of kidney beans
3 tablespoons olive oil
2 onions, chopped
2 potatoes, peeled and cubed
3 tablespoons chicken bouillon powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper (optional)
2 teaspoons curry powder
2 tablespoons soy sauce
1/2 cup whole milk
1/2 cup half-and-half
1/2 cup dry potato flakes
1/4 cup chopped green onions
In a medium-sized cooking pot, add water and white kidney beans and bring to a boil. Reduce heat and simmer for 15 minutes.
In a frying pan, saute onions in olive oil until lightly brown.
To a cooking pot, add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
Add whole milk and half and half cream and bring back to a boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.
Enjoy your Moroccan soup!