CREAM OF TOMATO SOUP
Ingredients
4 large tomatoes, roughly chopped
1 tbsp fresh cream + for drizzling
2 tsps butter
1 tsp olive oil
6-8 black peppercorns
1 bay leaf
2 tsps finely chopped garlic
2 tsps finely chopped celery
1 large onion, finely chopped
½ medium carrot, cut into small cubes
Salt to taste
1½ cups vegetable stock
Crushed black peppercorns to taste
Parsley sprig for garnish
Croutons to serve
Method
1. Heat butter and oil in a non-stick pan, let the butter melt. Add black peppercorns and bay leaf and sauté for a few seconds.
2. Add garlic, celery and onion, sauté till onion turns translucent. Add tomatoes and mix well. Cook for 1-2 minutes.
3. Add carrot, salt, and mix well. Cook for 1-2 minutes. Add vegetable stock, cover and cook till the tomatoes are pulpy.
4. Reduce the heat, discard the bay leaf and blend to a fine mixture using an electric hand blender. Take the pan off the heat.
5. Strain the prepared mixture in another pan, place the pan on heat and let the soup come to a boil. Adjust salt and crushed black peppercorns and mix well. Switch the heat off and add fresh cream and mix well. Transfer into a serving bowl.
6. Drizzle fresh cream and garnish with parsley sprig and serve hot with croutons.
CREAM OF SPINACH SOUP
Ingredients
1 medium bunch of fresh spinach leaves
1 tbsp fresh cream + for drizzling
½ tbsp butter
1½ tsps finely chopped garlic
½ tbsp refined flour (maida)
2 cups milk
Salt to taste
Method
1. Heat butter in a non-stick pan, add finely chopped garlic and sauté for 30 seconds.
2. Add refined flour and sauté for 30 seconds. Add milk and mix till smooth. Cook till the sauce thickens slightly.
3. Add spinach leaves and mix well. Cook for 1 minute or till the spinach softens.
4. Add salt, mix and take the pan off the heat. Transfer into a blender jar and add ½ cup water. Blend to a smooth mixture.
5. Strain the prepared soup in another pan and place the pan on heat.
6. Add fresh cream and mix well. Cook for 30 seconds and take the pan off the heat.
7. Transfer into a serving bowl, drizzle a little fresh cream on top and serve hot.
MIX VEGETABLE SOUP
Ingredients
2 tbsps green peas
2 tbsps chopped carrot
2 tbsps chopped French beans
2 tbsps sweet corn
½ tbsp butter
2 tsps olive oil
1 tbsp finely chopped garlic
6-8 black peppercorns
1 small onion, sliced
2 tbsps refined flour (maida)
3 cups vegetable stock
Salt to taste
¼ tsp white pepper powder
1 cup milk
2 tbsps fresh cream
Crushed black peppercorns to sprinkle
Parsley sprig for garnish
Method
1. Heat butter and olive oil in a non-stick pan, add chopped garlic finely and sauté for 30 seconds.
2. Add black peppercorns, onion and sauté till translucent.
3. Add refined flour and sauté for 1 minute. Add vegetable stock and whisk well. Cook till the mixture thickens. Switch the heat off.
4. Blend the prepared mixture using a hand blender till smooth. Strain the mixture into another pan and place it back on heat.
5. Add green peas, carrot, French beans, sweet corn and mix well. Add salt, white pepper powder and mix well.
6. Add milk, mix and let the mixture come to a boil.
7. Switch the heat off, add fresh cream, and mix well.
8. Transfer the prepared soup in a serving bowl, sprinkle crushed black peppercorns and garnish with parsley sprig.
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