Soup it up!
Esgee's Kitchen

Soup it up!

Esgee

Soups are nutritious and delicious whether made from vegetables, meat or fish. Soups are best cooked over slow fire. Garnish and flavor with imagination.

1. Tomato and Carrot Soup

Prep time: 10 minutes Cooking time:20-25 minutes

  • 2 cups red tomatoes chopped
  • ½ cup onion slices
  • 1 cup carrots chopped
  • 3 cups water
  • 4 tsps melted butter/ veg oil
  • 1 dsp flour
  • ½ cup milk
  • Salt and pepper to taste
  • 2 slices of bread cut into small cubes for croutons

Cook tomatoes, carrots and onions well in a pressure cooker [6-8 whistles]. Mash and strain through a sieve so that seeds and skin are removed.

In a saucepan, place the butter/oil and fry the flour gently. Remove from fire before browning. Add milk and stir well without forming lumps. Place on fire and cook till sauce thickens. Add this sauce to the tomato mixture and place on flame. Mix well. Add salt and pepper to taste.

Deep fry the bread pieces and drain from oil when brown. Pour the hot soup into soup bowls and sprinkle croutons in each serving.

P.S. Fresh basil sprinkled on the soup enhances the flavor. This is only an option that is being suggested.

2. Fish Soup

Prep time: 12 minutes Cooking time:8-10 minutes

  • 250 gms fresh fish cleaned and cut
  • 4 cups water
  • ½ cup onions finely chopped
  • 1 inch long piece of ginger chopped
  • 1 stalk celery chopped [optional]
  • 1 teaspoon pepper powder
  • 1 dsp veg oil
  • 2 teaspoons flour for thickening
  • ½ cup milk

Put fish along with onions, ginger, celery, salt and water to cook in a deep pan. Cook well for 5-6 minutes, cool and strain soup.

Heat oil, roast the flour and remove from flame. Add the milk and mix well. Ensure the mixture is not lumpy. Return to flame and cook for 2 minutes stirring well to make a white sauce.

Mix the sauce and the fish soup and return to flame. Bring to a boil and switch off the fire. Add salt and pepper to taste. Serve hot.

P.S. Shredded fish may be kept aside and put into the soup if desired. Garnishing with a few mint or coriander leaves is an option. This a healthy soup especially recommended for elders and invalids.

3. Chicken Broth

Prep Time: 10 minutes Cooking time: 20 minutes

  • ½ kg chicken skinned and cut into chunks
  • 2 large onions sliced thin
  • 1 tsp chopped ginger
  • 9-10 garlic flakes
  • 2 cinnamon sticks
  • 3 cloves
  • Salt and pepper powder to taste

Put all ingredients into a cooker and cook for 30 minutes. Cool and open the lid. Remove the bones of the chicken pieces carefully. Return soup to fire and bring to boil till a thick consistency is reached. Add salt and pepper if needed. Your soup is ready.

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