soups and shorbas

Broccoli and Potato Soup(Italy)

Preparation time: 10minutes
Cooking time: 20minutes
Serves: 4

authenticity wows!!!!!!!!!111

Ingredients

• 3 tablespoons olive oil
• 3 onions, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 6 cups chicken stock, vegetable stock or water
• 2 large potatoes, peeled and grated
• 1 head of broccoli, stems cut into chunks and florets reserved
• Salt and pepper
• A large pinch of nutmeg
• 1 cup grated cheddar cheese

Directions

Broccoli and Potato Soup

1. Place a heavy bottom pan over medium-high heat and add oil.
2. When it's hot, add onions and sauté until they have softened.
3. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
4. Season with salt and pepper and simmer until they are tender and potatoes have broken down.
5. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor, removing broccoli florets.
6. Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese.
7. Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green.
8. Serve hot.

N.B. Cheddar cheese and Broccolis are easily available in an Indian market



 

Cream Corn Soup(china)

yummy!

Serves 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• 5 - 6 cups homemade chicken stock(approx 1 1/2 kg chicken bones or carcass)
• 1 can cream corn
• 300 gms chicken(flesh) 
• 2 fine chopped green onion (spring onion)
• Salt, to taste

Preparation:

1. Bring the Chicken Stock to a boil.
2. Stir the creamed corn and chicken meat (if using) into the soup. If meat turns white  that means chicken is cooked. Add salt to taste and bring the soup to a boil again.
3. Remove the soup from the heat, and add green onions. If desired, stir in 2 lightly beaten eggs or 2 egg whites.
 
Variations
For added flavor drizzle with sesame oil just before serving Cream Corn Soup - with crab meat

 

Green Tomato Soup With Lamb (U.K)

Serve this flavorful soup with hot baked cornbread and a salad.

Cook Time: 35 minutes

Total Time: 35 minutes

Serves 4 to 6.

green tomato soup with lamb

Ingredients:

• 20 gms butter
• ½ kg boneless mutton diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 800ml(approx) chicken stock
• 8 medium green tomatoes, chopped
• 2 medium red tomatoes, chopped
• 1 jalapeno pepper, seeds and stem removed, minced
• 1/4 teaspoon celery salt
• dash Tabasco sauce, optional
• salt and pepper, to taste

Preparation:

1. Heat butter in a medium saucepan over medium-low heat; add ham, onion, and garlic. Sauté, stirring, until onion is tender.

2. Add chicken stock, chopped green and red tomatoes, and minced jalapeno pepper. Bring to a boil; reduce heat and simmer for about 30 minutes.

3. Working in batches, pulse in a blender or food processor until almost smooth. Pour back into the saucepan and add celery salt. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes.
4. Taste and add salt and pepper and Tabasco sauce, as desired.

N.B. jalapeno are from the family of green chilies and are bigger in size. It is easy available in local market