FOODIE SPECIAL ......For the love of soups

For the love of soups

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Here are some recipes to help you make a steaming cup of soup

It is that time of the year when the weather is unpredictable, and many of us can’t stop complaining about it. But, when you want to unwind, what would be better than a steaming bowl of soup? Here are a few easy and quick soup recipes that will surely lift your spirit.

HOT AND SOUR CHICKEN SOUP

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Heat some oil in a pan, add vegetables, and stir fry for 2 minutes on a high flame. Now, add some chicken broth, soya sauce, red chilli sauce, vinegar, pepper powder, ajinomoto, salt and a cup of boiled chicken to it, and bring it to a boil. Reduce the heat, add corn starch paste, and continue stirring it until the soup thickens. Garnish with spring onions.

MISO SOUP

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Soak the wakame, a sea vegetable, in cold water. Cut blocks of tofu, carrot and radish into slices. To 75gm miso, gradually add 800ml stock, and continuously whisk it to avoid lumps. Heat the rest in a saucepan. Now, add the miso-stock mixture to it, and boil it. Garnish with tofu, carrot and radish cubes, spring onions and wakame.

LEEK AND POTATO SOUP WITH SAFFRON

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Heat olive oil and sauté some onions. Heat oil and butter in a pan. Add onions, 2 potatoes and 3 leeks to it. Cook until they soften. Then add 4 cups of vegetable stock to it, and bring to a boil. Adjust the seasoning. Simmer till the vegetables become tender. Blend them to smoothen the mixture. Reheat the mixture in another pan. Garnish with saffron and crispy fried leeks.

MUSHROOM VELOUTÉ SOUP

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Heat some olive and sauté onions, garlic and 400gm mirepoix till it turns translucent. Add thyme to it, and deglaze it with white wine. Now, add 500gm sliced mushrooms and sauté them. Add salt, and cover the container with an aluminum foil. Let it simmer. Remove the cover, and let it simmer till the juices dry up. Remove from heat, let it cool, and puree it. In another sauce pan, heat butter and sauté garlic. Add mushroom puree and 1l vegetable stock to it. Let it boil. Strain the soup and boil it again. Adjust the seasoning. Remove from heat and add cream for a smooth texture. Drizzle truffle oil and serve.

APPLE, TOMATO AND TRUFFLE SOUP

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In a pan, add olive oil. Once hot, add green chillies and chopped basil, and sauté well. Now, add 3 cups of tomato juice to it, and cook well. Once the tomato juice is reduced to half, add 2 cups of apple juice. Cook for 2 minutes. Add some seasoning. Garnish with fresh chunks of apple and few drops of truffle oil.

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