Egg Drop Soup Recipe
Ingredients:
Eggs (2), Egg yolk (1), cornstarch (1 1/2tsp), salt (1/4tsp), ground ginger (1/8tsp) and chicken broth, divided (4c) and chopped fresh chives.
Method of preparation:-
Take chicken broth, reserve the 3/4cup of it and pour the remaining into the saucepan. Add salt, ginger and chives in the pan and keep it to boil. Take a small bowl, mix together the cornstarch and remaining broth and then keep aside the bowl. Take another bowl, whisk eggs and egg yolk in it with a fork. Carefully Drizzle small egg into the boiling broth mixture so that egg should cook immediately. When the egg has been dropped then adds the cornstarch mixture slowly to it. Stir it until the soup achieves desired consistency.
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Cream Of Beetroot Soup Recipe
Ingredients
Peeled and chopped, bright beetroot (1large), chopped tomato (1), peeled and chopped onion (1), peeled and chopped potato (1small), crushed garlic flakes (1small), finely chopped spring onion greens (1tsp), butter (1tsp), salt (to taste) and pepper (to taste).
Method of preparation:-
Put vegetables except spring onions in the pressure cooker. Add butter, 5 cups of water and then pressure cooks it for 2 whistles. Take off the cooker from heat and keep it to cool on room temperature. Put the mixture in the mixer and blend it to make a smooth paste. Now strain it and keep it aside. Take a deep vessel, place it over heat. Put the strained mixture in the vessel. Heat the mixture while stirring it continuously. Add salt and pepper according to taste. Heat it but do not keep it to boil. Garnish it with chopped spring onions and serve it hot.
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French Onion Soup Recipe
Ingredients
Thinly sliced onions (4), grated cheese (40gms), vegetable stock or water (4c), maida (4tsp), butter (3tbsp), salt (1tsp), black pepper (1/2tsp) tejpatta (2) and bread slices (2).
Method of preparation:-
Take a kadai, heat butter in the kadai and then fry the onions to golden brown color while stirring continuously. Add flour while stirring and cook for 2 minutes. Now add the stock and keep it to boil. Add salt, tejpatta and black pepper powder and keep it to simmer for half an hour. Take out the tejpatta from the soup. Halve the bread slices, cover it with grated cheese and grill it until the cheese melts. Take soup bowl, pour the soup in the bowls. Add the bread slices in the soup.
No. of servings – 4
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Cheese Soup Recipe
Ingredients
Vegetable stock (6c), chopped onions (2med.), butter (2tbsp), black pepper (1tsp), chopped parsley leaves (a few), chopped carrot (1), maida (4tsp), grated cheese (1c) and salt (1tsp).
Method of preparation:-
Take a pan, heat butter in it and then add chopped carrots and onions. Sauté them in oil until gets soft. Add maida while stirring and slowly add the vegetable stock. Keep it to boil and add the black pepper and salt. Reduce the heat to low and then simmer it for about 30 minutes. Now sieve the soup or liquidize it in the blender. Keep it to boil, take off the pan from heat. Add some of the cheese; mix it until it gets melt. Add the chopped parsley. Reheat the soup before serving and then garnish it with the remaining cheese.
No. of servings – 4
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Carrot Broth Recipe
Ingredients
Carrots (2big), chopped onion (1large), chopped potato (2med.), milk (1c), butter (2tbsp), salt, oregano and black pepper (to season).
Method of preparation:-
Take carrots, peel them and then chop them. Take a vessel, boil the chopped carrots and potatoes in the vessel for about 7 minutes or until it they get tender. Take off the vessel from heat and keep it to cool. Add some water and then blend it. Now strain it and then keep aside the puree. Take a pan, heat butter in it for few seconds on medium heat. Add the chopped onions for about 4 minutes or until onion gets transparent. Now add milk, salt, pepper and strained puree. Mix it properly. Keep it to boil and then cook it on low heat for about 3 minutes. When the soup gets ready then sprinkle the oregano. Pour the soup in the soup bowls and serve it hot with the bread sticks.
No. of servings -4
Cooking time – 14 minutes
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Caramelized Onion and Parmesan Cheese Soup Recipe
Ingredients
Sliced onion (2c), vegetable stock (2quarts), diced day old bread (2c), heavy cream (1/2c), fresh black pepper (6turns), salt (2 1/2tsp), bay leaves (2), olive oil (2tbsp), grated parmigiano-reggiano cheese (1/2c), peeled garlic cloves (2/3rd c), fresh chopped basil (1tbsp), fresh chopped coriander (1tbsp), finely chopped parsley (1tbsp).
Method of preparation:-
Take a soup pot, heat olive oil in it. When the oil gets hot add bay leaves, garlic and onions. Add salt and pepper. Sauté the onion mixture for about 7 minutes or until the onions are caramelized. Add the stock, minced garlic, basil and thyme. Keep the mixture to boil. Reduce the heat to low and keep it to simmer for 40 minutes. Now turn the heat up and then mix the bread and cream in it. Keep on mixing for about 10 minutes until the bread has dissolved. Make the smooth puree of the soup with hand blender. Add the Parmigiano- Reggiano cheese and parsley. Now season the soup with salt and pepper.
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Lime and Pepper Soup Recipe
Ingredients
Lemon juice (2tbsp), gram flour (1tbsp), sliced mushrooms (4-6), shredded cabbage (1/4small), thinly sliced carrots (1med.), seeded and chopped green capsicum (1med.), chopped tomato (1med.), vegetable stock (4-5stock), beans sprouts (1/2c) and salt (to taste).
Method of preparation:-
Take a sauce pan, heat oil in the pan. Add besan and stir fry it. Add carrots, cabbage and mushrooms and stir them. Add capsicum, tomato and salt and again stir it for a minute. Now add the vegetable stock and keep it to boil. Reduce the heat to low and then keep it to simmer for 2 to 3 minutes. Add crushed black peppercorns and then take off the peppercorns from the heat. Add the sprouted beans and lemon juice. Mix it well. Now the soup is ready to serve. Serve it piping hot.
Cooking time – 12 minutes
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Clear Vegetable Soup Recipe
Ingredients
Juicy large carrots (2to3), cabbage leaves (1to2), mint (1small sprig), sweet peas (10gms), cream whipped smooth (2to3tbsp), butter (1small), cream (1tbsp), salt and pepper (to taste).
Method of preparation:-
Take 1 tablespoon of grated carrot and keep them aside. Finely chop the cabbage and keep it aside. Put the remaining carrots in the cooker and pressure cook them until becomes very soft. Take off the cooker from heat and keep it to cool. Put the cooked carrots in the mixer. Blend them and strain them to get pulp. Take a pan, heat butter in the pan. Add pulp and keep it to boil. Now put the grated carrot and cabbage and salt in the soup. Take serving bowls, pour the soup in the bowls and then put a swirl of whipped cream. Sprinkle the freshly ground pepper and garnish it with chopped coriander leaves. Now the soup is ready to serve.
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Saffron And Seafood Soup Recipe
Ingredients
Fish fillet, 1 inch cubes (200gms), prawns (12small kolambi or jhinga), button mushrooms (7-8), lemon juice (1tbsp), white pepper powder (1/2tsp), snow peas, 1 inch pieces (10), fish stock (3c), spring onions with greens (2) and salt (to taste).
Method of preparation:-
Take spring onions, cut the spring onion bulbs into quarter and roughly chop the greens. Take fresh button mushrooms and cut them into quarters. Shell and devein the 8 prawns and keep the remaining aside for garnishing. Take a pan, place it over heat. Heat the oil in the pan. Add the spring onion in the pan and then keep them to sauté in oil. Add mushrooms and continue them to sauté. Add fish pieces and prawns along with fish stock or water. Heat water in another pan, Add prawns for garnish with shell and then blanches them. Now strain it and keep it aside. Add snow peas, white pepper powder and salt to the soup. Stir it and cook it until it gets cooked. Add lemon juice and saffron strands. Serve the seafood soup immediately with blanched whole prawns.
Cooking time – 10 to 15 minutes
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Apple and Pumpkin Soup Recipe
Ingredients
Golden apples, cubed (2), orange juice (1c), cream (1/2c), crushed black peppercorns (1/2tsp), turmeric powder (1/4tsp), bay leaf (1), red pumpkin cubed (250gms) and fresh coriander leaves (a few sprigs).
Method of preparation:-
Take a pan, put the cubed pumpkin and apples in the pan. Add orange juice, bay leaf, salt and cook them on high heat. When it starts boiling then reduce the heat to low. Cover the pan and keep it to simmer until get completely cooked and then mash them. Keep the mixture to cool. Remove the bay leaf and then blend it to make puree. Add 2 cups of water and turmeric powder mix it well and then keep it to boil. Adjust salt and add freshly crushed peppercorns and then mix it well. Reduce the heat and then add the fresh cream. Garnish it with coriander leaves and then serve it piping hot.
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