Sunday, October 23, 2011

Tomato soup preparation



1.Tomato Soup
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Prep & Cooking: 30 mts

Serves 3 persons

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Ingredients:

4 tomatoes, apply oil and roast over fire, peel the skin, crush lightly

1 onion, sliced

2-3 garlic cloves, crushed

1 clove

1/2″ cinnamon stick

1/4 tsp black pepper pwd or red chili flakes

very small pinch nutmeg pwd

1 tbsp fresh coriander OR fresh mint leaves OR dried herbs of your choice

1 tsp grated jaggery or brown sugar

salt to taste

1 tbsp butter (optional)

1 tbsp olive oil

1 Heat oil and butter (optional) in a vessel, add the cinnamon, clove, onions and garlic and saute for 3 mts. Cool and blend to a paste.

2 Add the crushed tomato to the onion paste and saute for a mt. Add three cups of water, coriander leaves or dried herbs, nutmeg pwd, black pepper pwd and jaggery and let it simmer on low-medium heat for 25-30 mts or till it thickens slightly.

3Keep stirring once in a while while the soup is simmering. [You can blend the cooled tomato soup and simmer for 2 mts for a smooth soup]. I like the soup chunky hence, I have not blended the tomatoes.
4 Serve hot with croutons or garnish with fresh cream.
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2.Spicy Tomato Soup
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Ingredients:

6 red tomatoes (roughly chopped)
1 Onion (finely chopped)
3-4 garlic flakes (crushed)
2 tbsp corn flour
1 tbsp oil
2 tbsp butter
Salt to taste
Black pepper powder to taste
1/2 cup milk
3 bread slices (cut into small cubes)
Oil for frying bread cubes
Little cream (malai) finely stirred for garnishing (optional)

Preperation :

Heat oil in a pan or kadhai and fry bread cubes until golden brown, drain & keep aside. 

Fry chopped onions & garlic in 1tbsp heated oil until golden. 

Now add chopped tomatoes. Cook on a moderate heat until tomatoes are soft. 

After tomatoes are cooked let them cool to room temperature. 

Now grind the mixture finely in a food processor or a blender. 

Sieve the blended mixture to get a puree. 

Now in a pan heat the butter and add corn flour. 

Fry for a minute and add the milk and allow to boil for 5 minutes on a low heat. 

Add the puree, salt & pepper powder. 

Let it boil for 4-5 minutes, also add water if required for the consistency. 

Leave it on low flame till you arrange bowls to serve it. 

Serve very hot garnished with bread chunks and little cream. 

Note : Do not add bread chunks while cooking or all together in the ready soup, as they will make soup thick. Put them as a garnishing just before serving the soup. 

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