Hot and Sour Veg Soup Recipe

Ingredients for Hot and Sour Veg Soup Recipe:

Mushroom - 7 to 8, sliced thinly
Corn - 4 to 5, sliced
Cabbage- 1 cup, thinly sliced
Carrot - 1, sliced
French beans - 1 cup, sliced
Capsicum - 1, sliced thinly
Soya Sauce - 1 tbsp
Vinegar - 1/4th cup
Garlic - 4 flakes, chopped
Ginger - 2" julienned
Oil - 2 tbsp
Salt, as required
Cornflour - 4 tbsp
Green chili - 1, finely chopped
Pepper - 1 tsp

Method for Hot and Sour Veg Soup Recipe:

Heat a wok and add oil. Saute garlic and ginger, add vegetables and saute till soft.

Add 4 cups of water and allow to cook.

Add soya sauce, vinegar, green chili, pepper and salt. Mix well. Let it boil.

Slow down the gas. Mix cornflour with enough water to make paste. Add this to the soup. Keep stirring.

Serve hot.

Almond Soup Recipe: Memory Enhancer

Haven't we always been told by our grandmas and moms about eating almonds first thing in the morning to boost memory. Well almonds (badam) are one of the best known Brain-friendly foods and can help enhance the brain function. So I wish to share this brain enhancer recipe of almond which can definitely prove out to be helpful for you as well as your children. Include this soup in your daily breakfast or any time snack.

Ingredients for Almond Soup Recipe:

Almonds - 15
White stock - 3 cups (recipe followed)
Butter - 2 tsp
Flour - 1 tbsp
Hot milk - 1/2 cup
Almond Essence - 2 drops (available in super markets)
Cream - 2 tbsp (freshly beaten)
Salt, as required
Pepper, as required (freshly ground)

Method for Almond Soup Recipe:

For around 10 minutes keep the almonds soaked in hot water. Drain and grind them to smooth paste, keeping 2 or 3 almonds aside. Use little white stock while grinding for smooth mixture.

Slice the rest of almonds into thin slices and bake them in the microwave oven till crisp. Set aside.

Mix the almond paste with the whole white stock and stir well. Set aside.

In a non-stick pan, heat butter. As soon it melts add to this flour and saute on slow flame. Ensure no discoloration of flour.

To this add the almond paste and mix well. Allow the soup to boil with continuous stirring.

Add the milk to this soup and along with add the almond essence, salt and pepper. Check the flavours and allow the soup to simmer for 5 more minutes.

Finally remove from heat. Add in the cream and mix well. Serve hot.

Recipe for the White Sauce:

Dice mixed vegetables including potatoes, onions, pumpkin and cabbage to make up 2 cups of vegetables. Pressure cook the vegetables with 5 cups of water until softly cooked. Blend the mixture and strain. You get around 3 to 4 cups of white sauce.

Grilled Potato and Garlic Flakes Soup Recipe

Ingredients for Grilled Potato and Garlic Flakes Soup Recipe: 

Potatoes - 3, medium
Carrot - 1, roughly chopped
Onion - 2, small,roughly chopped
Celery - 1 tbsp, chopped
Cream - 3 tbsp
Vegetable stock - 1 cup
Garlic - 10 to 12 flakes
Olive oil - 2 tbsp
Mixed dried herbs - 2 tsp
Black pepper, as required freshly grounded
Salt, as required

Method for Grilled Potato and Garlic Flakes Soup Recipe:

Halve two out of three potatoes and dice the 3rd potato. Grill the diced potato.

Roast the garlic flakes. Set aside.

Marinate the roughly chopped carrot, halved potatoes, onion and celery with olive oil, dried herbs, salt and pepper.

Grill the vegetables in a pre-heated grill. Once done puree the vegetables.

Add the stock as required, depending on how thick the puree looks.

Transfer the vegetable puree in a pan and simmer for 2 minutes. Add in stock till the soup has pouring consistency. Check salt and pepper.

Sprinkle the roasted garlic flakes on the top and serve hot with  grilled diced potatoes and croutons.

Bisque Recipe

Ingredients for Bisque Recipe:

Shellfish - 450 gm
Tomato - 2 medium, chopped
Flour - 15 gm
Onion - 1, sliced
Carrot - 1, chopped
Peppercorns - 1 tsp
Parsley - 4 sprigs
Butter - 30 gm
Bay leaves - 2
Cognac - 30 ml
Fish stock - 75 ml
Salt, as required

Method for Bisque Recipe:

Clean and wash the shellfish.

In a pan heat butter. Add to this onions and saute. Add carrots and tomatoes and continue to saute.

Add the bay leaves, peppercorns, parsley and shellfish. Saute.

Add cognac and flambe.

Add flour and continue to saute.

Add the fish stock and allow the mixture to simmer for at least 30 minutes.

Remove from heat and allow it to cool.

Strain.

Reheat the strained liquid.

Garnish the bisque with pieces of boiled shell fish.

Recommended fish garnishes: Boiled lobster meat, Boiled crab meat

Chilled Tomato Bisque Recipe

Ingredients for Chilled Tomato Bisque Recipe:
Tomato puree - 2 cups
Breadcrumb - 100 gm
Garlic - 16 flakes
Tomato juice - 2 cups
Tobasco sauce, as required
Salt, as required
Pepper, as required

Method for Chilled Tomato Bisque Recipe:

In a blender blend all the ingredients well except for the seasonings.

Add the seasonings and check for taste.

Chill and serve