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Check out these appetising soups for a change.
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MAKE A MEAL: Piping hot soups with dinner rolls. - Photo: K. Ramesh Babu
SOUPS ARE welcome anytime more so during wet and cold weather. They are not just appetising but nourishing too. With toast, rolls or garlic bread they can even make a meal.
Vegetable broth
Ingredients:
Onion (chopped) - 1 tsp
Leek (chopped) - 1 tsp
Celery (chopped) - 1 tsp
Carrot (chopped) - 1 tsp
Beans (chopped) - 1 tsp
Cauliflower (chopped) - 1 tsp
Barley - 10 gms
Water - 300 ml
Salt to taste
Pepper - 2 gms
Butter - 10 gms
Bouquet garni:
Bay leaf - 2
Peppercorns - 4
Crushed dried rosemary - 2 gms
Garnish:
Chopped parsley
Method: Heat the butter in a pan. Sauté onions with leeks, celery and rest of the chopped vegetables.
Add water and barley to it and allow to simmer till aroma of the vegetables is sensed. Then place the bouquet garni just before finishing. Adjust the seasoning and serve hot.
Tomato coriander
Ingredients:
Tomatoes - 10
Coriander leaves - 1/2 bunch
Bay leaf - 4
Peppercorn - 5
Leeks - 10 gms
Celery - 10 gms
Carrots - 10 gms
Garlic - 5 gms
Salt to taste
Pepper - 5 gms
Refined flour (maida)- 50 gms
Butter - 50 gms
Method: Chop the celery, leeks and carrots. Take a deep vessel and put the tomatoes and the vegetables in it. Put little water and let it simmer. Also add the bay leaf and the peppercorns. Let it boil. Heat a pan put some oil and burn the garlic, add this to the tomatoes.
Cook till tomatoes get completely mashed. Meanwhile, knead butter and flour together.
Add it to the cooked tomatoes and stir making sure there is no lump formation. Then boil the tomatoes for some more time and then puree and strain it.
After straining, boil it again and check the seasoning, serve hot with bread rolls.
Hot and sour soup
Ingredients:
Carrots (sliced) - 10 gms
Beans (sliced) - 10 gms
Mushrooms (sliced) - 10 gms
Chilli paste - 1/2 tsp
Vinegar - 5 ml
Corn flour - 10 gms
Salt to taste
Pepper to taste
Vegetable stock - 200 ml
Garlic (chopped)- 3 gms
Ginger (chopped)- 3 gms
Oil - 10 ml
For stock:
Trimmings of waste vegetables - 100 gms
(except beetroot, spinach and potato)
Water - 1 litre
Peppercorns - 4
Bayleaf - 2
Cloves - 4
Method: Boil all the vegetable trimmings along with peppercorns, bayleaf and cloves in one litre of water. Simmer for an hour. Strain and use.
Sauté the garlic and the ginger in a wok. Then add the vegetable stock to it and boil. Add the vegetables and boil till they are tender.
Add the chilli paste, vinegar, salt and pepper. Cook for some more time and then thicken with corn flour. Serve hot.
Apple and cauliflower soup
Ingredients:
Apples - 2
Cauliflower - 1
Vegetable stock - 350 ml.
Salt to taste
Pepper to taste
Leeks - 10 gms
Celery - 10 gms
Parsley - 5 gms
Cream - 10 ml
Beurre maine - 10 gms
(Five gms of maida mixed with five grams of butter and made into a lump)
Method: In a vessel add the vegetable stock and all the vegetables. Let it boil till the apple and cauliflower become tender. Remove and puree the whole mixture. Strain and put it back on the flame.
Add the beurre manie to thicken and adjust the seasoning. Finish with cream and serve hot.
(The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers).
O.P. KHANTWAL
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