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Soup for the soul
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A bowl of soup is a perfect start to a wholesome dinner and wet monsoon days the right reason for it.
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`WELL BEGUN is half done,' and a good soup at the start of a dinner is certainly a good beginning to the dinner. Soups make perfect starters and a rainy evening is just the right setting for a hot bowl of soup.
Tomato soup
Ingredients:
Ripe tomato- 250 gms
Sugar- 2 tsp
Onion-1 big (chopped)
Cardamom- 2 pods (powdered)
Pepper- ¼ tsp (powdered)
Butter- 2 tsp
Corn flour- 1 tsp
Bread pieces-fried and cubed- 1tbsp
Water- 2 cups
Salt to taste
Method:
Chop tomatoes into pieces. Cook together water, salt, sugar and onion till tomato and onion become tender. Take off the fire. Strain. Heat butter in a vessel. Fry corn flour in this on low heat. Then add the strained juice and cook for 5 minutes. Sprinkle powdered pepper and cardamom. The soup is ready. Serve hot and garnish with small pieces of fried bread, just before serving.
Mixed vegetable soup
Ingredients:
Tomatoes- 2
Carrots-2
Onion- 1
Spinach a small bunch
Cabbage- 2-3 leaves
Mint -3-4 leaves
Sugar- 2 tbsp
Radish with leaves- 2
Big green chillies- 2
Coriander leaves 3-4
Black pepper- ¼ tsp
Cardamom- 2
Green peas- ½ cup (shelled)
Corn flour- 1 ½ tsp
Beetroot -½ piece
Spaghetti as required
Method:
Wash all the vegetables. Cut into small pieces. Cook in water, salt, black pepper, and cardamom till vegetables are tender. Cooking in a steamer will preserve their vitamins. Mash vegetables and strain the soup. Heat butter in a pan and fry corn flour in it, on low fire. Put the strained soup and add sugar. Cover the pan and cook for ten minutes. Serve in cups, absolutely hot, garnishing the soup with spaghetti (break them into short lengths) 30 minutes before it is to be served.
Cream of mushroom soup
Ingredients:
Fresh mushrooms-250 gms
Onions-2
Potato-1
Fresh cream-100 gms
Butter-2 tbsp
Salt and pepper to taste
Chopped parsley to decorate
Method:
Chop mushrooms, onions and potato. Heat the butter and fry the onions and mushrooms for at least 10 minutes. Take out and keep aside a little of the mushrooms and onion mixture. Add the potatoes and fry again for 5 minutes. Add 6 cups of water and cook in a pressure cooker. When cooked, blend in a liquidiser and strain. Add the balance mushroom and onion mixture to the soup and boil for 10 minutes. Add salt, pepper and the cream. Serve hot garnished with chopped parsley.
Fruit and nut soup
Ingredients:
Potatoes- 2
Onions- 4,
Spring onion with leaves- 4, chopped
Celery sticks-4
Fresh cream-200 gms
Butter-1 tbsp
Salt and pepper to taste
Grated cheese, toasted almonds, grapes as garnish
Method:
Heat the butter and fry the onions, spring onions and celery for at least 5 minutes. Add the potatoes and fry again for a little while. To it add 4 cups of water and cook. When done, blend in a liquidiser and strain. Boil the soup for a few minutes. Beat the cream and add 3 quarters to the soup. Add salt and pepper and mix well. Serve hot. Garnish with leftover cream, grated cheese, almonds and grapes.
INDU NARAYAN
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Metro Plus
Bangalore
Chennai
Coimbatore
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