some soups description

Soups


Wild mushroom soup

They are expensive , but dried porcini will have an intensive flavor, so only smaller amount is required



Tomato and fresh basil soup

A pungent soup for late summer when fresh tomatoes are at their most flavorsome



Cream of courgette soup

The beauty of this soup is the delicate color, rich and creamy texture and stubble taste .if you prefer a more pronounced cheese flavor , use gorgonzola



Garlic, chick-pea and spinach soup

This delicious, thick and creamy soup is richly flavored and makes a great one -pot meal



Classic French onion soup

When French onion soup made slowly and carefully , the onions almost caramelize to deep mahogany color. It has a superb flavor and is a perfect winter supper dish



Navy bean soup

A thick puree of cooked dried beans is at the heat of this substantial country soup from Tuscany. It makes a warming lunch or supper dish



Asparagus soup

Home made asparagus soups are in delicate flavor, this soup is best made with young asparagus and blended well and best served with wafer thin sliced bread toast can be herbed or garlic



Minestrone

This is an bodied , mixed vegetable soup using almost any combination of seasonal vegetables, include short pasta or rice(Arborio) can also be added , this can also include pesto and grated Italian cheese



Pumpkin soup

This beautiful flavored, golden colored soup would be perfect for an autumn dinner.



Carrot and coriander soup

Nearly all root veg make an excellent soup, as they puree well have an earthy flavor , which gets complements from the herbs and spices. This is always versatile, simple and elegant soup, in both flavor and appearance



Curried celery soup

This is an unusual combination but not to forget the Indian flavor in this classical soups, this is best served with boiled rice and whole wheat roll (u can add boiled mashed lentil to make more classical touch),I am starving to eat this



Fresh green peas soup

A well known potage saint -Germaine, a name which comes from the suburb of Paris where they used to be cultivated ,



Gazpacho

An spin soup , is served cold which has hundreds of variations, served with selections of garnish , a great summer soup, thank the Spanish to gave this soup to the world.



Leek and potato chilled soup

Serve this flavored soup with the dollop of crème fraiche or sour cream, serve this chilled broth on hot summer evening, with some chives makes more appetite

kozhi rasam

Some traditional south Indian dishes

Kozhi rasam (chicken spicy flavored soup)

Chicken bone 1 kg
Tomato 2 kg
Coriander seeds 250 gm
Pepper corns 100gm
Fennel seed 50 gm
Garlic 100 gm
Onion ½ kg
Cinnamon sticks few
Cilantro few
Turmeric powder few
Chi;;y powder few
Gram masala powder few

Method

Crush the coriander seed and garlic
Heat the oil and add all the spices and sauté it and add washed chicken bones and tomato and cook it add the powder spices and cook it till it lives the water from the bone and add water and boil it and simmer it for 1 hour and remove it and strain it in the fine strainer and finish it with lemon juice while serving

salferino soup

Salferino soup

Ingredients qty

Potato 1no
Bell peppers 01no
Carrot 1no
Tomato 1no
Garlic cloves 02no
Onion, celery, leeks 2no
Bay leaf few
Thyme fresh few
Pepper corn whole few
Lemon 01no
Sea salt few
Saffron to garnish
French loaf for toast
Herbed butter for toast

Method

Boil all the ingredients in the veg stock and remove the bay leaf, pepper corn and thyme and grind it in the blender and pass through the strainer, and re boil it check the soup consistency and finish it with the lemon juice.

While serving garnish with saffron and potato balls and herbed croutons

celery consome

Heart of celery consume

Ingredients qty

Celery sticks 1bunch
Bay leaf few
Garlic 2 cloves
Onion ½
Carrot ½
Pepper corn few
Salt few
Butter ½ tsp

Method

Cut all the veg and sauté it in the butter and add cold water or stock allow it to boil and simmer it for ½ hrs
And strain it with muslin cloth and serve it with toast

roasted potato and garlic soup

Roast potato and garlic soup

Ingredients qty

Potato 01no
Garlic 03 cloves
Onion 01no
Celery, leeks 01 no
Thyme few
Pepper corn 2 tsp
Bay leaf few
Rock salt few

Method

Roast the garlic and potato in oven by marinating it with thyme and oil and crushed pepper ,make the stock using the remaining ingredients, and strain the stock ,remove the roasted potato and garlic and blend it and add to the stock and cook it check the consistency, season it and finish it with fresh cream before serving

Can served with thyme toast

roasted pumpkin and pine nut soup

Roasted pumpkin and pine nut soup

Ingredient qty

Pumpkin ½ no
Pine nut 20 no
Chilly flakes 2 tsp
Herb 2 tsp
Mire poix few
Basil pesto 2 tsp
Cream 2 tsp
Salt and pepper crushed few

Method

Marinate the pumpkin and pine nut with all flavoring agent and roast it few minute and sauté it in a pan with veg and add stock
Then blend it check the consistency finish it with cream while serving
Garnish it with roasted pine nut and thyme

chicken cappuchino cold soup

Ingredients:
Chopped chicken: 2 Lbs
Onions: 10 table spoon / 5 Oz.
Garlic: 2 Cloves Chopped.
Butter: 4 Oz.
Chicken stock: 4 Pints.
Cream: 2 Pints.
Truffle oil: few drops.
Chopped Parsley: 2 Tsp
Salt: To Taste
White pepper powder: To taste

Procedure:
· Sauté onions & a little garlic in butter, add assorted mushrooms. Sauté well.
· Add chicken stock and simmer. Season with salt and pepper.
· When mushrooms are cooked blend in a jar blender and sieve through a chinois.
· Return the puree to the pan and add cream & few drops of truffle oil.
· Adjust the seasoning and consistency. Reserve.

Presentation
· Pour in mushroom soup in miniature sauce pan, ensuring to froth it at the last moment, garnish with chopped parsley.

China Used:
· E40m-1 Miniature Saucepan White (Revol), 8015 Evita Standard Saucer Romance#7776 by Fortessa.