Category: soup

Broccoli Soup

Broccoli Soup

by Shailaja Nair ♥ 0 Leave a Comment

This is a light but filling soup, just right for winter. The cream and the puréed broccoli stems makes this ideal for a one-dish meal.

Ingredients

Broccoli florets 3 cups, blanched

Broccoli stems 2 cups, peeled, steamed and puréed

Onion 1, chopped

Fresh cream 200 ml

Milk 1 cup

All-purpose flour 2 tbsps

Salt to taste

Pepper powder 2 tsps

Garlic 12 cloves, minced

Olive oil 2 tbsps

Butter 30 g

Water 2 cups

Coriander leaves for garnish

Method

Add the olive oil and butter in that order to a heated pan. I use a wide and deep pan in which I can reheat the soup if needed. In this case, I used a pressure cooker as I was making this at a friend’s holiday home in the mountains and it tends to hold temperatures better.

Add the chopped onion and garlic and fry till they turn a light brown.

Add the broccoli florets and fry for a minute.

Add the flour and fry to a few seconds till the raw smell goes away. Add milk, stirring all the time. Add the puréed broccoli stems and water. Boil for four minutes.

Add the cream and let the bubbles appear. Keep stirring. Switch off the heat.

Serve hot, garnished with chopped coriander leaves.

Mushroom Soup

Mushroom Soup

by Shailaja Nair ♥ 2 Comments

This creamy mushroom soup is delicious on cold winter evenings, especially with corn bread. I use fresh button mushrooms that are firm and have a lovely woodsy flavour.

Ingredients

Button mushrooms 250 g

Onion 1 large, chopped

Garlic 3 cloves, minced

Butter 100 g

Olive oil 4 tbsps

All-purpose flour 4 tbsps

Milk 1/3 cup

Fresh cream 1 cup

Salt and pepper to taste

Water as needed

Coriander leaves for garnish

Method

Slice the mushrooms.

Add the butter and olive oil to a heavy-bottomed pan and heat till the butter melts.

Add the onions and mushrooms. Sauté till the mushrooms are brown.

Add the minced garlic and fry till the raw smell disappears.

Add the flour and sauté for two minutes. Add the milk, stirring all the time. Add 2 cups of water and stir well. Add salt and pepper to taste. Cook till the soup begins to boil.

Add the cream and stir till bubble begin to appear.

Garnish with coriander leaves and serve hot with corn bread.

Tangy Tomato Basil Soup

Tangy Tomato Basil Soup

by Shailaja Nair ♥ 3 Comments

I have been trying to get the taste of this soup from my favourite restaurant in Singapore. After a lot of experimentation, I have come up with a version I love.

Ingredients

Tomatoes 4 large

Potato 1 large

Spring onions 5

Fresh basil leaves 10 sprigs

Paprika powder 1 tbsp

Salt to taste

Pepper powder to taste

Butter as needed

Method

Steam the potato, tomatoes and spring onions in a pressure cooker.

Skin the tomatoes.

Add the steamed vegetables to a blender and blend well.

Heat in a heavy bottomed pan. Add the basil leaves, paprika powder and salt. Adjust the water content and boil for five minutes.

Serve with a blob of butter, salt and pepper.

Tomato soup: Comfort in a Cup

Tomato soup: Comfort in a Cup

by Shailaja Nair ♥ 2 Comments

I feel that tomato soup is like the Indian dal — there are as many ways of preparing it as there are people in the world. And each recipe is unique. With winter setting in, there is nothing more comforting than a bowl of hot tomato soup.

This particular recipe I learnt from a friend when we were schoolgirls. I have adapted it to my taste and it became a family favourite, especially with my mom.

Healthy cup of warmth and taste

Ingredients

(Serves 2)

Tomatoes 6 large
Potato 1 large
Spring onions 6
Red chilli powder 1/2 tsp
Salt to taste
Bread 4 slices, cut into croutons
Butter 2 tbsps

Method

Wash the tomatoes. Peel the potato. Clean the spring onions.

Steam them whole in a pressure cooker with 2 cups of water.

Peel the steamed tomatoes. Add the steamed vegetables to a blender and grind.

Transfer to a wok and add the red chilli powder and salt. Add water from the steamed vegetables if needed. Bring to a boil, stirring it continuously. Simmer for four minutes. Switch off the heat.

Add a tablespoonful of butter to a frying pan and toss the bread croutons on high heat for about three minutes.

Serve the soup in a bowl with a blob of butter and the croutons. Enjoy!