Classic French Onion Soup

Ingredients -



12 White Onions, julienned

1/2 pound Butter

1/2 cup Sugar

1/2 cup Dry Sherry

1/3 cup Beef Base

1/3 cup Chicken Base

1 tablespoon Fresh Ground Black Pepper

1 gallon Water, hot

Garnish: Croutons, Parmesan Cheese, Swiss Cheese Slices, Chopped Parsley, Crusty Bread
 



Preparation:

1. Sauté the onions in butter in a large stock pot for 5 minutes.

2. Add the sugar, sherry, beef base, chicken base and black pepper and stir well.

3. Cook until the mix has caramelized and the onions are translucent.

4. Add the water, bring to a boil and boil for 5 minutes.

5. Remove the pot from the heat.

6. Transfer the soup to a serving pot and top with croutons, parmesan cheese and a slice of Swiss cheese.

7. Heat under a broiler until the cheese melts.

8. Sprinkle fresh parsley on top and serve with additional crusty bread.

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Asparagus and Cheese Potato Soup

Ingredients -

1 large Yellow or White Onion, chopped

4 teaspoons Cooking Oil

3 tablespoons All-Purpose Flour

2 cups Asparagus Spears, cut into 1-inch pieces

2 cups Milk

2 cups Chicken Broth

8 ounces Red Potatoes, cubed

2 Garlic Cloves, minced

1 cup Shredded Cheddar Cheese

1/3 cup Sour Cream
 


Preparation:

1. Cook the chopped onion in a large saucepan with hot oil over medium heat, until translucent.

2. Sprinkle the flour over the sautéed onion, stirring to coat.

3. Add the next 5 ingredients.

4. Cook until the mixture is bubbly and thick, stirring constantly.

5. Reduce the heat and simmer for 12 minutes, covered, or until the mixture is tender, occasionally stirring.

6. Add the sour cream and cheddar.

7. Cook, stirring constantly, until the cheese has melted.
 

 

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Chicken Sweet Corn

Ingredients:

• 220 gm Chicken (cooked plain, chopped) • 600 ml Chicken Stock • 200 gm Sweet Corn Kernels (cooked) • 1 Egg White (whipped) • ½ tsp Pepper • 50 gm Spring Onions (chopped) • ½ tbsp Corn Flour

How to make Chicken Sweet Corn Soup:

• Over a stove place the saucepan at medium heat and add the chicken stock to it. • Boil for 10 minutes, thereafter add the chicken pieces and corn kernels. • Dissolve the corn flour in ½ cup of water and pour into the chicken liquid. • Stir it for a minute and lower the heat. • Add the spring onions and pepper to it. Cover the saucepan and simmer for 10 minutes. • Pour the egg white now by stirring continuously. • Remove the saucepan from the stove and garnish with coriander leaves. • Serve hot with melted cheese and potato fingers fry.

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Clear Chicken Noodle Soup

Ingredients:
• 1 ltr Chicken stock

• ½ packet Egg Noodles

• 2 Eggs (whisked)

• 3 Spring Onions, with leaves (chopped fine)

• 1 tbsp Garlic (minced)

• 2 tbsp Vegetable/ Canola/ Sunflower Cooking Oil

• Coriander Leaves (chopped fine, for garnishing)


How to make Clear Chicken Noodle Soup:
•    Cook egg noodles as per the instructions given on the packet.

•    Drain the noodles and keep under cold running water, to prevent them sticking to each other. Keep aside.

•    Place a deep pan on fire and heat oil in it.

•    Add spring onions, along with their leaves and fry till they turn soft.

•    Add garlic. Fry for 1 minute.

•    Add chicken stock and salt. Boil the mixture for 10 minutes.

•    Whisk in the eggs, stirring well to break the eggs.

•    Place some noodles in a soup bowl.

•    Spoon the broth over the noodles.

•    Garnish with coriander leaves.

•    Serve hot with steamed momos (wontons).

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Clear Vegetable Soup

Ingredients:


• 4- 5 Large Carrots (juicy)

• 1- 2 Cabbage Leaves

• 1 Butter (small)

• Salt (to taste)

• Pepper (to taste)

• 2-3 tbsp Cream (whipped smooth)

• 10 g Sweet Peas

• 1 small Sprig Mint

How to make Clear Vegetable Soup:

•    Wash and peel a carrot and then grate it. Chop cabbage and keep it aside.
•    Now, cut the remaining carrots and cook them in pressure cooker, until they become tender. When cooked, allow them to cool.
•    Now, using a hand blender, blend the cooked carrots and strain.
•    Take a pan and heat butter in it. Proceed further by adding blended carrots and bring them to boil.
•    Add grated cabbage, salt and sweet peas to the above mixture and swirl.
•    Transfer the soup to the serving bowl and swirl again after adding whipped cream.
•    Sprinkle chopped mint and ground pepper on top and serve hot.

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Plain Soup

Ingredients:

1/2 cup (shredded) Cabbage
1/2 cup (diced) Beans
1/2 cup (diced) Carrot
1/2 cup Corn (shelled)
1/2 cup Peas (shelled)
1 tsp Cornflour
Salt - As desired
Pepper Powder - As desired

Process:

Boil all the vegetables in plain water.

After all the vegetables are boiled, dissolve the cornflour in a small cup of water and add it to the soup.

Boil the soup for another 2 or 3 more minutes.

Add salt and pepper as per the taste.

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LEMON & PEPPER SOUP

Ingredients:

• Lemon juice 2 tablespoons
• Black peppercorns, crushed 1/2 teaspoon
• Oil 1 teaspoon
• Gram flour (besan) 1 tablespoon
• Carrot, sliced thinly 1 medium
• Cabbage, shredded 1/4 small
• Mushrooms, sliced 4-6
• Green capsicum, seeded and chopped 1 medium
• Tomato, chopped 1 medium
• Salt to taste
• Vegetable stock 4-5 cups
• Bean sprouts 1/2 cup

Process:

Heat oil in a saucepan, add besan and stir-fry briefly.Add carrot, cabbage and mushrooms and stir. Add capsicum, tomato and salt. Stir for a minute. Add vegetable stock and let it come to a boil. Simmer for two to three minutes. Add crushed black peppercorns and take off heat.

Add bean sprouts and lemon juice. Stir and serve piping hot. 

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CORN SOUP

Ingredients:

• GRATED CARROT - 1/2 TEA SPOON
• FINELY CHOPPED BEANS - 1
• SWEET CORNS - 1 TEASPOON
• CORN STARCH - 2 TABLESPOONS
• MAIDA OR ALL PURPOSE FLOUR - 1 TABLE SPOON
• WHITE PEPPER POWDER - 1/2 A SMALL TEA SPOON
• SALT
• WATER - 6 CUPS

Process:

BOIL WATER ALONG WITH THE VEGETABLES.
IN A BOWL MIX MAIDA AND CORNFLOUR WITH WATER.
WHEN THE VEGETABLES ARE COOKED IN THE BOILING WATER ADD THE CORN AND MAIDA LIQUID ,STIR CONTINUOUSLY TO AVOID LUMPS.
ADD SALT AND PEPPER.
IF U FEEL THE SOUP IS MORE THINK U CAN ADD MORE WATER.
SERVE HOT.
 

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HOT AND SOUR SOUP

Ingredients:
 

• 2tbsp. chili sauce or to taste
• 11/2tbsp. Corn flour / corn starch
• 1 tbsp Soya sauce
• 2 tbsp vinegar
• 2tbsp. Capsicum / green bell pepper (chopped)
• 2tbsp spring onions (chopped)
• 2 tbsp tomato sauce
• 2tbsp. carrots (chopped)
• 1/4th cup chopped cabbage
• A small block of Paneer / organic tofu (thinly sliced), optional
• 1tsp. Black Pepper powder or to taste
• 1/2 tsp sugar
• A pinch Ajinomoto
• Salt to taste
• 4 cups water

Preparation:


Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat.
Dissolve corn starch in 1/2 cup water and add to the soup stirring  constantly till it becomes thick.
Cook for a minute, add paneer slices.
Serve hot .
Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

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MIX VEGETABLE SOUP

Ingredients:
 
1/2 cup carrots (chopped)
1/4 cup french beans (flas beans) (chopped)
1/2 cup peas (matar) (shelled)
1 1/2 cup tomato (tamatar) puree
1 tsp garlic (lasan) paste
1 tsp ginger (adrak) paste
2 tsp coriander leaves (dhania patta) (chopped)
3-4 tsp butter
3 glasses of water 
salt (namak) and pepper to taste
for garnishing : 
cheese granted


How to make mix vegetable soup:


Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.
Add coriander leaves.
Boil for 2-3 minutes.
Garnish with cheese.
Note : If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.

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TAMATAR KA SHORBA

Ingredients:
 
600 gms. Tomatoes
1 tbsp. Chopped ginger
1 tbsp. Chopped garlic
1 tbsp. Whole garam masala
2 no. Bay leaf
1 tbsp. Chopped green coriander
1 tsp. Cumin seeds
1 tbsp. Sugar (optional)
1 tbsp. Oil
2 no. Green chili
As per taste Salt




Preparation:


Wash and cut tomatoes into quarters
Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add 5 cups of water and bay leaf. Bring to a boil.
Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
Strain the mixture with a soup strainer.
Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
Bring it to a boil, add sugar if it is very sour.
Serve tamatar ka shorba hot, garnished with chopped green coriander leaves.

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SPINACH SOUP

Ingredients:
 
2 tbsp. Butter
2 cups. Spinach, chopped
1 no. Onion, chopped
2 cups Milk
1 1/2 tbsp. Maida
1 tbsp. Oil
To taste. Salt & pepper




Preparation:


Blanch spinach in hot water. Remove and refresh in cold water.
Heat oil in a kadhai, add chopped onions and sauté. Add crushed garlic, salt and pepper.
Puree together with boiled spinach.
Make a thin white sauce by melting butter in a kadhai. Then add maida and cook for 5-7 mins. Slowly add the milk so that no lumps are formed.
Add the spinach puree to this and bring it to a boil. Add a little water if required.
Correct seasonings and serve spinach soup hot.

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Mushroom Soup

Ingredients:
 
2 cups Mushrooms
2 cups Chicken or veg stock 
3 nos. Egg yolks 
1 cup Milk
1/8 tsp Black pepper
4 tbsps Butter or margarine
1/4 tsp Salt


How to make mushroom soup:


Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.
Add the chicken or vegetable stock, raise the heat and bring to a boil.
Remove the mushroom mixture from the heat.
Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy.
Gradually pour this mixture into the mushroom mixture, stirring constantly to prevent the mixture from curdling.
Return the pan to the heat and add the milk, salt and pepper.
Reheat uncovered, stirring constantly, but do not let the soup boil.
Serve the mushroom soup hot.

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