Adrak Ka Shorba – (Tangy Ginger Soup)
From The Everything Indian Cookbook by Monica Bhide
Ingredients
2-inch piece fresh gingerroot, peeled and grated
2 tablespoons butter
1 teaspoon vegetable oil
1 teaspoon toasted cumin seeds (you could toast seeds and spices in a dry cast iron skillet)
½ teaspoon powdered turmeric
1 small chopped tomato or ½ cup chopped canned peeled tomato
2 dried red chili peppers, crushed but not finely broken
1 minced serrano chili, seeds and membranes removed
2 cups milk
1 cup plain whipped yoghurt (or strained Greek yoghurt)
Salt to taste (optional)
Dried mint for garnish
Method
In a large sauce pan, brown the gingerroot in the butter and oil over medium heat. Add cumin seeds and turmeric, cooking another 20 seconds. Add chopped tomato. If using fresh, cook them until soft; if using canned, crush them with a potato masher and heat through. Add the red and serrano chilies, then add the milk. Bring to a boil. Reduce heat to simmer. Add yoghurt and simmer for 20 minutes, stirring occasionally. Remove from heat, adding optional salt. Soup can be served strained or as is. Since the yoghurt separated while heating, I whipped the unstrained soup briefly in a blender to bring it back together. Garnish with dried mint. Serves 2.
Chicken and Mushroom Soup
From bluesky.com
image credit: pixabay
Ingredients
Boneless chicken- 200 grams
Chicken stock- 4 cups
Mushrooms- 10 (cut into halves)
Ginger- ½ inch (finely sliced)
Spring onions- 4 (bulbs and green chopped separately)
Green chillies- 2 (chopped)
Pepper corns- 10 (crushed)
Basil leaves- 4
Coriander leaves- 1 stalk (chopped)
Butter- 1tbsp Salt- as per taste
Method
Procedure Boil the chicken in 5 cups of water for the duration of 2 whistles in the pressure cooker. Take out the pieces of boiled chicken and shred them. Keep the stock of chicken for later use. Melt butter in a pan and season it with crushed pepper. Add chopped onions and saute for 4-5 minutes until they start turning brown. Then add mushrooms and stir them in. Cook on a low flame for 3-4 minutes. Add ginger, green chillies, onion greens and the shredded chicken. Stir and cook for 2 minutes on a low flame. Now add 4 cups of stock and 2 cups of water to the pan. Add salt and season with basil as well as coriander leaves. Keep stirring as the soup simmers for another 10 minutes on a low flame. You can have chicken and mushroom soup with bread sticks and salad on the side.
Carrot and Coriander Soup
From thehealthsite.com
image credit: pixabay
Ingredients
4 carrots, cut in cubes
1 sliced onion
1 inch diced ginger
2 chopped celery stalks
5-6 sage leaves
1 bunch chopped coriander stem
1 tsp oregano
½ boiled potato
3 cups vegetable stalk
1 tbsp olive oil
Salt to taste
Black pepper to taste
1 bunch chopped green coriander
Method
In a blender, mix the carrot cubes and 1 cup vegetable stock. Blend to form a smooth paste. In a deep pan, heat the oil. Add onion, ginger, and saute. Add the chopped celery stalks, oregano, sage leaves and stir for 2 minutes. Now add the carrot puree and coriander stem, salt and pepper. Add the remaining stock and cook for 8-10 minutes.Pour this mixture in a blender, add boiled potato and make a fine paste. Transfer it to the pan and add the chopped coriander leaves. Stir and serve hot.
Cream of Tomato Soup
From Monsoonspice.com
image credit: pixabay
Ingredients:
1 medium Onion, finely chopped
1/2 Kg ripe red Tomatoes, chopped (Now you know how much I love this soup:)
2 small tender Carrots, grated
2 Bay Leaves
2 tsp Corn Flour
1/4 cup Milk
1 tbsp Butter
Salt+Pepper+Sugar to taste
Method
Heat butter in a pan and add bay leaf and chopped onions. Fry them for 2-3 minutes and add grated carrots. Stir this for a minute or two and then add chopped tomatoes. Add enough water to cover the pieces and cook till tomatoes become tender. Take the pan from heat and cool down the mixture and blend it in a mixi and starin well. Make a white sauce with milk and corn flour. Heat the soup with salt & sugar till boiling point in reduced flame stirring in between. Add white sauce slowly while strirring the soup. Cook in reduced flame for few more minutes.Serve hot sprinkled with pepper powder along with bread croutons.