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Tasty and Easy Recipes of Soups From Stems, Spinach And Garlic Soup And Veg Clear Soup
from:Soup from STEMS OF VEGETABLES
INGREDIENTS:
8-10 stems of spinach leaves
4-5 tender stalks of the leaves just below cauliflower
2-3 stems of coriander leaves
1 small sprig spring onion
1 stalk of celery
1/2" ginger peeled and crushed
1 clovette garlic crushed
1 tbsp. cornflour
1/4 dried red chilli crushed
1/2 tsp. sugar
salt to taste
1/2 tsp. soya sauce
1/2 tsp. oil or butter
2 1/2 cups water.
METHOD OF PREPARATION:
Clean any fibrous threads from the stems. Chop the vegetables into thin slanted slivers. Heat oil in a pan. Add ginger garlic. Saute for a minute. Add vegetables. Stir fry till tender. Add water and bring to a boil. Mix cornflour in 1/2 cup cold water. Add to soup, stirring continuously till it comes back to a boil. Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup Serve fresh and piping hot.
SPINACH AND GARLIC SOUP
INGREDIENTS
10 ounces Fresh spinach -- trimmed/coars.
4 cups Chicken broth.
1/2 cup Shredded carrots.
1/2 cup Chopped onion.
8 cloves Garlic -- minced.
1/3 cup Butter.
1/4 cup All-purpose flour.
3/4 cup Heavy cream or half & half.
1/4 cup Milk.
1/2 tsp Black Pepper.
1/8 tsp Ground nutmeg.
METHOD OF PREPARATION
In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from the heat; cool to lukewarm. Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft, about 5 to 10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through but do not boil. Serve with bread.
VEG. CLEAR SOUP
INGREDIENTS:
2-3 juicy large carrots.
1-3 pieces bottle gourd.
1-2 leaves cabbage.
1 tbsp. cream.
1 small blob butter.
Salt, pepper to taste.
2-3 tbsp. cream whipped smooth.
1 small sprig mint.
METHOD OF PREPARATION:
Grate 1 tbsp carrot finely, Keep aside. Finely chop cabbage, Keep aside. Pressure cook remaining carrots with bottle gourd till very soft. Cool and blend in mixie. Strain. Heat butter, add the pulp and bring to just about boil. Add the grated carrot and cabbage and salt. Take in serving bowl. Add a swirl of whipped cream. Sprinkle freshly ground pepper and chopped mint before serving.
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