Search This Blog

Thursday 28 July 2011

Potato Soup

                                                                                                                       
INGREDIENTS:
  • 4 large potatoes
  • 2 spring onions
  • ½ table spoons chopped ginger
  • 1 cup tomato ketchup
  • ¼ table white pepper
  • 3 table spoons grated cheese
  • 3 table spoons butter
  • 1 table spoons chopped coriander leaves
  • ½ table spoons salt
  • 4 cups warm water
  • Salt to taste
 
 Method:

Boil the potatoes until soft; Peel and pass through a sieve.  Melt butter in soup pan, add chopped spring onions, coriander leaves, ginger and carrots and brown a little.  Add tomato ketchup, salt, pepper, warm water and potatoes and simmer for 15 minutes.  Server with grated cheese 


                                                                                                              Serves 6.



 Lentil Soup


INGREDIENTS
:

  • 120 grams lentils
  • 9 cups hot water
  • 1 large carrot
  • 1 bay leaf
  • ½ table spoon white pepper
  • 2 table spoon chopped coriander leaves
  • ¼  inch piece cinnamon
  • 1 cup milk
  • 15 grams rice
  • 1 large onion
  • 1 turnip
  • Salt to taste
  • 2 cloves
  • 30 grams butter
  • 1½ table spoons corn flour
  • croutons 
   Method:

Wash the lentils and rice with water. Chop the vegetables finely.  Fry the vegetables and lentils in melted butter for five minutes.  Add hot water, spices and slat, Bring to boil, cover the pan and simmer the vegetables till soft.  Stir occasionally.  Rub the ingredients through a sieve.  Reheat the soup; blend the corn flour with milk, add to soup and cook for 7 minutes.  Season well.  Serve hot with croutons and coriander leaves sprinkled on it.
  
                                                                                                              
                                                                                                                Serves 8.




Pea cream soup


INGREDIENTS
:

  • ½ kg green peas
  • ½ table spoon chopped mint
  • 30 grams butter
  • ¼ cup cream
  • 4 cups water of pea pods
  • 1 spring onion
  • 5 grams arrowroot
  • 1 cup milk
  • 1 table spoon chopped onion
  • Salt, white pepper to taste
  • Salt and white pepper to taste
 
 Method:

Shell the peas and wash the pods several times.  Put the pods in a pan, add water, salt and simmer gently for 35 minutes to extract their flavor and color.  Strain the stock.  Melt the butter, add onion and fry for one minute.  Add the stock, peas, chopped spring onion and cook on low fire till the peas are tender.  Pass through a sieve.  Blend the arrowroot with milk and add to the soup, stirring all the time.  At the time of serving, mix cream and chopped mint leaves lightly.  Serve hot.
 
                                                                                                             
                                                                                                               Serves 6.

No comments:

Post a Comment

Flag Counter

free counters