Recipes Using Cloves

Tomato Soup

Serving: 6              Preparation: 5 minutes              Cook: 30 minutes


4 cups tomatoes, chopped

1 onion, sliced

4 whole cloves

2 cups chicken broth

2 tablespoon butter

2 tablespoon all-purpose flour

1 teaspoon salt

2 teaspoons white sugar, or to taste


  1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavours. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Source: Charlotte at


Saffron Rice

Serving: 5              Preparation: 10 minutes             Cook: 40 minutes


2 cups uncooked long-grain rice

¾ teaspoon crushed saffron thread

4 tablespoon butter

6 whole cardamom seeds

4 whole cloves

3 cinnamon sticks

1 onion, chopped

3 cups boiling vegetable broth

1 teaspoon salt


  1. Cover rice with cold water and set aside to soak for 30 minutes.
  2. Soak saffron threads in 2 tablespoon boiling water.
  3. Melt butter in a large saucepan over medium heat, add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
  4. Pour in the boiling broth and stir in the salt and saffron.
  5. Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

Source: Kimber at