Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts

Wednesday, November 30, 2016

Creamy Leek and Potato Soup

Nothing is more comforting to eat on a cold wintry rainy day than a bowl of creamy leek and potato soup with soft buns and mustard chicken to go with. The smooth texture of the soup with the flavour of leeks is so soothing to the senses and highly delectable. It is such a hearty, healthy and nutritious soup and so easy to make in no time. 



Ingredients: 
1 large Leek
2 Yukon gold potatoes
2 tbs Butter
2 Garlic cloves
1 Bay leaf
1/2 tsp Black pepper
1 cup Chicken  stock
1/2 cup heavy cream or half and half
Chives or spring onions finely chopped(optional)
Salt to taste
Method: 
1. Clean and wash the white and light green parts of the leeks and cut them into small pieces. Peel, wash and cut the pototoes into small pieces as well. Finely chop the garlic. 

2. In a soup pot melt the butter on medium heat, toss in the garlic, give it a stir and add the leeks and potatoes. 

3. Turn over and saute in the melted butter till they sweat and soften a bit. 

4. Add 2 cups hot water and the 1 hot cup chicken stock, bay leaf, salt and pepper. Let it cook on medium heat till the potatoes and leeks and very soft. Switch off the stove and remove the bay leaf. 

5. Using a hand held immersion blender, puree the cooked leeks and potatoes until smooth, adding a little water if too thick. I also added the shredded chicken pieces from the chicken soup stock and blended everything together. 

6. Add half and half or heavy cream. Taste and adjust the seasoning by adding salt and pepper if necessary. And if the soup appears to be thick add a little water and if it is too runny, leave it on simmer for sometime till it thickens.  

7. Garnish with chopped chives or spring onions and serve hot in soup bowls.  Enjoy with bread, buns or dinner rolls.





Friday, May 6, 2016

Tomato Rasam

http://mamasecretrecipes.blogspot.ca/search/label/SoupsRasam is a tomato based spicy soup which is eaten separately or mixed with boiled rice and is enjoyed by all south indians in their everyday meals. It is traditionally prepared using tamarind juice and tomatoes as its base and there are so many different versions of it and each one has its unique taste and flavour of spices and seasonings. Eating a vegetarian thali served with rasam and sambar followed by a glass of soothing and cooling flavoured butter milk on a hot summer day is heaven indeed!

Ingredients:

Tomatoes - 4 
Garlic cloves - 4 
Turmeric - 1/4 tsp
Cumin powder - 1/2 tsp
Ground black pepper - 1/2 tsp
Cilantro chopped - 1 tbs
Tamarind - a marble sized ball

For tempering:
Curry leaves - a few
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Crushed garlic cloves - 2 small
Asafoetida - a pinch
Canola/Vegetable oil - 1 tsp


Method: 

1. Cut tomatoes into quarters, peel the garlic cloves and cook them with a little water in a sauce pan. Add turmeric, cumin and pepper powders. 
2. When tomatoes are soft mash them with the back of the spoon, add more water and let it simmer. 

3. Soak tamarind in a little water, extract its juice and add it to the pan.
4. Adjust the salt, strain the tomato rasam and add chopped cilantro.
5. For the tempering heat the oil, first add the mustard seed, when it splutters, add the crushed garlic and as soon as it turns golden brown (do not burn it) add the cumin seeds. When they start changing color add the curry leaves and a pinch of powdered asafoetida.


6. Immediately add the tempering to the rasam. The rasam is now ready to enjoy.