Name: Wahay soup
Yield: Serves 4
Ingredients: 1½ tbsp extra-virgin olive oil or melted ghee; 1 medium marrow, cubed, or 2 bottle gourds; 2 tbsp chopped dill; 2 medium eggs; 4 tbsp lemon juice; sea salt and freshly ground black pepper, to taste; ½–½ tsp freshly ground black or white pepper; 1 tsp sea salt; 1 tsp baking powder; 3 sprigs of thyme; 3 cm (1¼ in) piece of fresh ginger, finely chopped; 2 cloves garlic, finely chopped; 1 whole pointed hispi cabbage or handful of softer leaves like beetroot greens; 90 g (¾ cup) gram flour; 1 medium onion, finely chopped; 1.3–1.5 litres whey, left over from making one batch of whole-milk ricotta

Preparation info

Serves
4

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

This soup is pronounced ‘Wa-Hay’! Because it started with wahay moment using whey. My mum and I were making ricotta with whole milk. Usually the leftover whey – which is nutritious and body-building – goes into a jug, to be added to smoothies, dips, sauces and curries, bit by bit. This time we decided to try and make the real whey ricotta, which skilled cheesemakers make from the whey left behind when making other types of cheese. We simmered it and did al