MyMusingsSangSpeak-Pet Puja - Tomato Soup

Tomato Soup

Tomato soup is a treat for health conscious people as it is loaded with vitamins and minerals. It serves as a good appetizer and helps one to keep warm on cold days. Earlier, I used to make tomato soup with only tomatoes. Over a period of time, I saw many friends adding other vegetables too and modified my recipe. This recipe is somewhat similar to what my nutritionist sister-in-law prepares.

 Ingredients

Tomatoes - 4 nos large, ripe

Onion - 1 no

Potato - 1 small

Carrot - 1 no

Salt - As per taste

Sugar - 1 to 2 teaspoon

Water - Approx 1 to 1½ litre

 Black Pepper Powder - ½ teaspoon

Red Chilly Powder - ¼ teaspoon

Corn flour - 2 teaspoons

Bread Croutons - 1 cup

Cream (optional) - 2 tablespoons

Soup Sticks (optional)

Method

Peel and chop onion. Chop tomatoes. Peel and grate potato and carrot. Take all vegetables in a pan and add approx 750 ml water and bring to a boil. Cook for about 10 minutes, remove from fire and strain and set the stock aside. Allow the vegetables to cool and then, blend them into a smooth paste. Mix this paste again with the stock and strain again. Now, boil the soup, add sugar, salt and chilly powder. Add more water if required. Mix corn flour with little water and add gradually to the soup while stirring continuously. Serve piping hot, topped with cream, black pepper powder and bread croutons.

Bread croutons are made by cutting bread slices into cubes and frying till golden brown and crispy. If you wish to cut out the oil, use soup sticks instead.

Note - Preparation time is about half hour and this quantity is enough for four persons.

MyMusingsSangSpeak-Pet Puja - Sweet Corn Chicken Soup

Sweet Corn Chicken Soup

Sweet Corn Chicken Soup is a tasty appetizer and sure to keep one warm on cold wintry days. It is essentially a Chinese recipe that has found worldwide popularity for its delectable taste. I use all fresh ingredients for my recipe of sweet corn chicken soup. The soup tastes more delicious with fresh ingredients.

Ingredients

Chicken - 250n gms with bones

Sweet corn kernels (fresh) - 2 cups

Water - Approx 1½ litre

Sugar - 1 teaspoon

Salt - As per taste

Black Pepper Powder - ¼ teaspoon

Soy sauce - Optional

Corn flour - 2 -3 tablespoons

Egg - 1 no

Spring onion leaves (optional) - For garnish

Method

Boil and cook chicken with salt in 4 cups of water for about 20 minutes. Strain the stock, allow the chicken to cool, remove the bones and keep the shredded chicken aside. Boil the sweet corn kernels. Keep half cup of the kernels aside. Grind/blend the rest one and half cup sweet corn kernels with water and strain through a strainer to get a solution of sweet corn. Mix the chicken stalk and sweet corn solution and bring to a boil. Add salt and sugar as per taste. Add sweet corn kernels and half of the shredded chicken. Make a paste of corn flour with little water and gradually add the corn flour mixture and stir continuously to get a thick consistency.

Separate the egg yolk and white. Pour the egg white gradually in the soup and keep stirring lightly. Switch off the fire. Serve piping hot, topped with shredded chicken and spring onion leaves.

Note - You can use tinned corn if fresh corn is not available. Preparation time is approximately 45-50 minutes. This quantity makes about five cups of soup.