Soups
Green Pea and Mint Soup
Ingredients:
Cooking time : 20 min. Serving : 4
Butter 110 gm.
Onion 1 medium
Frozen peas 900 gm.
Sugar 1 tsp.
Salt 1 tsp.
Chicken stock 1.425 lt. (2 1/2 pints)
Mint leaves 1 bunch (Fresh)
Single Cream
Method:
Melt the butter into a deep saucepan and add the chopped onion. Once the onion has softened, add the peas and chopped mint. Leave the mixture to cook for5 minutes on a low heat before adding the stock, sugar and salt.
Bring to the boil and simmer for 10 minutes. Add the soup to a blender and liquidise until smooth. To remove the pea skins, rub the soup through a sieve using a spoon. Heat the soup before serving and add a little single cream. Garnish with a few mint leaves.
---Madhavi.
Gulmarg Soup
Ingredients:
Cooking time : 20 min. Serving : 6
Corn Cobs 80 gm.
Mutton 100 gm.
Capsicum 1
Dried Turnips 20 gm.
Kishmish 20 gm.
Walnuts 20 gm.
Almonds 20 gm.
Cloves 6
Cinnamon Piece
Pepper Corns 6
Ginger 20 gm.
Cream of Tartar 2 tsp.
Salt 1 tsp.
Mint 6 leaves
Fried Jeera 1/2 tsp.
Bread Slices 2
Ghee 1 tsp.
Chopped nuts and mint leaves for Garnishing.
Method:
Roast corn cobs on the fire for 5 min., then remove the kernels and fry them in a little desi ghee along with small pieces of mutton and chopped capsicum. Chill in the fridge for 1 hr.
In the mean time soak dry turnips in water for 1 hr. then boil them in a pan for 10 min. with a little salt. Then add capsicum, mutton and ginger. Stir and add 6 cups of water, cover the pan and allow contents to boil for 20 min. Then add corn kernels, chopped almonds, chopped walnuts, chopped kishmish and coarsely ground spices(except cumin seeds).
When everything is cooked and the gravy has thickened to about 3 cups, then add finely ground cumin seeds and remove from the fire. Strain after removing the dry fruits. Add these later to the strained soup. Heat and add cream and croutons. Serve hot before dinner or lunch.
---Shakti Marwaha.
Special Walnut Soup
Ingredients:
Cooking time :35 minus. Serving : 2 persons
Walnuts 50 gms
Milk 1/4 Cup
Butter 2 small tbsp
Onion 1 small
Flour 11/2 tbsp
Salt
Black pepper 1/2 tsp
Egg yolk 1
Cream 4 tsp
Method:
Remove as much skin as possible from the walnuts and grind them
either manually or in an electric blender. You will need to keep
adding a little water to get a smooth paste.Keep aside the milk but
don't let it come to a boil. Pour it over the walnut paste and leave
to infuse for at least half an hour.
Melt the butter in a thick-bottomed pan.Add the onion and saute
gently till it is softened.Add the flour and stirring continuously cook for about 3 minutes till the flour loses its raw smell. Add the milk, salt and pepper powder.Stir well and heat.Do not boil.Mix together the yolk and cream.Pour a litte hot soup on to it and stir well.Then pour it all back into the pan on the fire and cook stirring continuously. Cook till thickened.
Serve hot before luch or dinner.
---Urmil Kapoor.
Cheese Soup
Ingredients:
Cooking time :15 minus. Serving : 4 persons
Vegetable stock 1/2 Cup
Milk 2 Cup
Carrot grated 1
Green Onion 1 (chopped)
Flour 1/2 tbsp
Salt 1 tbsp
Black Pepper 1/2 tsp
Onion 1/2 (chopped)
Butter 1/2 tsp
Cheese 100 gm(grated)
Method :
Melt butter in a pan and saute the onion and carrot till soft.Add vegetable stock and chopped green onion. Simmer for 10 minutes. Blend flour into milk to make a paste and add to the vegetable stock.
Stir well.Allow it to simmer and add 1/2 of the grated cheese.Cook for 2-3 minutes and serve piping hot with buns or bread.
Garnish with cheese and coriander leaves.
---Kamlesh Jain.
Carrot and Orange Soup
Ingredients:
Cooking time :15 minus. Serving : 2-3 persons
Carrots 200 gm (peeled and sliced)
Onion 1/2 (peeled and chopped)
Vegetable stock 1 cup
Corn Flour 1/2 tbsp
Orange juice 1 Cup
Bay leaf 1
Orange segments 5-6
Salt 1 tbsp
Black pepper 1 tsp
strips of bread
Method :
Place the vegetables in a pan with the stock and bay leaf.Cover and simmer for 20 minutes until the vegetables are tender.Puree vegetables in a mixer and serve.Blend cornflour with a little if the soup.Return the soup with the cornflour,orange juice and seasonings to the pan.Place on stove and bring to a boil.Simmer for 4-5 minutes, strring continously.Pour soup into a serving bowl and decorate with orange segments,bread strips and coriander leaves.
---Meenakshi Sharma.
Quick and Nourishing Soup
Ingredients:
Cooking time :15 minus. Serving : 4-5 persons
Carrot 1 big
Potato 1 big
Cabbage 1/2 cup grated
Cauliflower 2 tbsp grated
Onion 1
Tomatoes 2
Butter 1 tbsp
Cornflour 1 tbsp
Salt
Pepper
Method :
Chop the onions and grate other vegetables. Heat butter and fry vegetables for 4-5 minutes. Add conflour and 4 cups of water. Boil for 5 minutes on low heat.
Add grated tomatoes and serve with fried bread slices.
---Vijai Mehra.