Mixed Seafood Soup

What else can be better than a bowl of light seafood soup. This light soup is a little spicy but it is not harmful. So I generally prefer this seafood soup over any other heavy ones. 

Ingredients :

1. Fish fillet- 1
2. Small prawn- 1/2 cup
3. Mushroom- 5
4. Carrot- 2
5. Garlic- 2 cloves
6. Whole black pepper- 1/2 tsp
7. Salt to taste
8. Bay leaf- 1
9. Clove- 3
10. Black cardamom- 1
11. Chicken- 1 medium piece
12. Worcestershire sauce- 1 tsp
13. Oyster sauce- 1/2 tsp
14. Cayenne pepper- 1/2 tsp
15. Fish masala powder- 1/2 tsp
16. Black pepper powder- 1/4 tsp
17. Butter- 1 tbs


Procedure:

 First make the chicken stock. In a pan add 1 tbs oil and bay leaf, cardamom , clove , whole pepper, chicken, carrot and fry for a minute or two. then add 2 glass of water , some salt and cover the pan and cook over medium flame for 15 minutes to make the chicken stock.

In a stock pan add the butter , cayenne pepper , sauces and chopped garlic. Heat over medium flame. Then add the chicken stock (remove the chicken piece) and the prawn , fish and mushrooms. Add some more water and salt to taste. Add the remaining masalas and cover the pan and cook over medium flame for 5 to 8 minutes until the mushrooms are done.

Cream of Mushroom Soup

A healthy soup recipe for everyone. It is not too heavy though it uses cream. Tastes good when served hot. 

Ingredients :

1. Mushroom- 10
2. Salt to taste
3. Butter- 2 tbs
4. Pepper powder- 1/4 tsp
5. Worcestershire sauce- 1 tbs
6. Home made stock- 2 cups
7. Sour cream- 1 cup
8. All purpose flour/cornflour- 1 tbs
9. Garlic- 2 cloves

Procedure :

Wash and chop the mushrooms. In a deep bottom pan add the butter and the chopped mushrooms. Fry the mushrooms until they leave water. Cover and cook for 2 minutes until the water evaporates. Now add the flour and mix well. I used all purpose flour but you can also use cornflour. This is done to give a certain thick consistency to the soup. Pour the home made stock and cover the pan and cook over medium flame. Add the garlic too.

Now for the stock , I have used chicken , carrot , bay leaf , cinnamon , clove , salt , black cardamom and whole black pepper. In a cooker add some oil and fry all these ingredients together then add 2 glass of water. Cover the cooker and cook it for 15 minutes on medium flame. A nice aromatic stock is ready to use!!

When the stock starts to thicken up , add the cream and mix well. Sprinkle pepper powder , sauce and salt to taste. Cover and cook until the soup reaches its desired consistency. Here I would suggest to use a little less salt before so that when the soup thickens up , it does not turn out to be too salty. Turn off the heat and let the soup cool down a bit. Then blend the whole soup into a smooth puree. Boil once again before serving.

Chicken Leek Soup

Another soup recipe for non vegetarians. Leek has a mild onion like taste. Its crunchy when raw. And turns very soft after boiling. It is also used to make stocks. Here I have made a very old soup recipe which is recognized for its healthy aspects.

Ingredients :

1. Leek (chopped)- 1 and 1/2 cup
2. Onion (finely chopped)- 2 tbs
3. Chicken broth- 400 gm
4. Salt to taste
5. Black pepper powder- 1/2 tsp
6. Sour cream- 1/2 cup
7. Milk- 1/3 cup
8. Lemon juice- 1 tbs
9. Butter- 3 tbs
10. Potato (boiled)- 1/2 cup


Procedure :

Chop the white part of the leek into thin slices. In a pan heat the butter and add onion , leek. Mix well and cook over medium heat covering the pan. This will help the vegetable to soften fast. When onion will turn translucent , add the chopped boiled potato. Mix well. Add salt and pepper. You can mix a little extra salt as at the end you will be adding , cream , milk etc. Pour the chicken broth to the mixture and cover the pan. Let it cook for 6 to 8 minutes until the vegetables are done. Turn off the heat. Let it come down to room temperature. Blend the soup. 

Now pour the smooth soup in a pan. Heat the pan. Add the cream , milk and mix well. Stir it so that it does not form lumps. When the soup starts boiling , turn off the heat. Serve it hot and sprinkle the lemon juice on top of it.

Ukha soup ( A Light Fish Soup)

Ukha soup is a light fish soup. It is very healthy and refreshing. This soup can be prepared with any of your choice of vegetable. I have used my own ingredients in such a way that it gives a nice twist of flavor to my soup. And this is my desi Ukha soup.

Ingredients :

1. Fish fillet- 3
2. Onion- 1
3. Salt to taste
4. Black pepper powder- 3/4 tsp
5. Olive oil- 1 tsp
6. Bay leaf- 2
7. Spring onion- 2 large tbs
8. Carrot- 1
9. Garlic clove- 3
10. Clove- 2
11. Cinnamon- 1
12. Potato- 1
13. Sweet corn- 2 tbs
14. Vinegar- 1 tbs

Procedure :

First heat 1 tsp oil in a pan and add cloves, cinnamon and bay leaf. Let them fry until the bay leaf leaves a nice aroma. Add one fish fillet to the oil and fry for a few seconds. Add 2 cups of water and the chopped garlic, sweet corn, spring onion, carrot. Break the fish fillet that has already been added. Peel the onion and prick it with a fork and add it to the pan. Add salt and pepper. Cover the pan and cook it on high till the water starts boiling. Add the potatoes and cover again. Cook until the potatoes are done. Add 1 tbs vinegar and adjust salt level. Add the remaining fish fillets and cook the pan covered for 3 to 4 minutes.Do not over cook the fish.

When it is done, take the soup in a bowl. Throw away the bay leaf, cloves, cinnamon and onion. Place one slice of lemon on top of it. and sprinkle some more pepper powder.

Sending it to the event Soup it up hosted by Nupur and originally started by Kalyani.

Tomato - Carrot Soup

How many of you like tomato soup?? I guess lots of people love it. Soup in itself is a healthy option. This soup has one more plus point. It has carrot as an ingredient too. A nice blend of carrot and tomato in a soup....is not that exciting? 

Ingredients :

1. Tomato- 2

2. Onion- 1 small
3. Carrot- 1
4. Salt to taste
5. Black pepper powder- 1/2 tsp
6. Cream- 1 tbs
7. Spring onion (chopped)- 2 tbs
8. Olive oil- 1 tbs
9. Mushroom soy sauce- 1 tsp
10. Vinegar- 1 tbs



Procedure :

Chop the onion , tomato and carrot in small pieces. Now heat oil in a non stick pan and add onion. Fry it until the onion turns translucent. Add the carrot and cover the pan. Cook it over low flame for 2 minutes. After that add  chopped spring onion , soy , vinegar , black pepper and mix well. Add the chopped tomatoes and cover the pan. Cook until the tomatoes leave their water. Then add 1 cup water and cook for another 3 to 4 minutes. Adjust the salt level. Turn off the heat. 

Now let the tomato mixture cool down to room temperature. Blend it in a smooth paste. Before serving , mix the cream.

Participate in the ongoing event My Diwali My Way and only one day left for What's on your kebab platter (and to win a giveaway).

Cauliflower Soup

First of all don't go by the name.....its not purely vegetarian soup. I thought to make it vegetarian but was afraid of the taste of the final outcome....I mean just cauliflower as your ingredient!! So I added a little chicken in it......but believe me the taste of the soup was awesome and I think you can easily go without the chicken part.

Ingredients :

1. Cauliflower (florets)- 2 cup
2. Salt to taste
3. Sweet corn- 1/2 cup
4. Milk- 1 cup
5. Chicken- 2 medium pieces
6. All purpose flour (maida)- 1 tbs
7. Black pepper powder- 1 tsp
8. Worcestershire sauce- 1 tbs
9. Vinegar- 1 tbs
10. Cheese- 1 large cube
11. Broccoli- 1 cup
12. Garlic- 3 cloves

Procedure :

Boil the cauliflower , garlic and broccoli with a little salt until they turn tender. Now in a pan fry the chicken with 1 tbs oil for 3 to 4 minutes and then add 1/2 cup of water to it. Let it boil for a minute or two. After that blend the chicken with the water and keep it aside. Mix the maida with 2 tbs milk and keep it aside. When the cauliflower is done , transfer it to a large pan with broccoli and garlic and add sweetcorn , blended chicken with water to it. Heat the pan on low flame. Mash the cauliflower with a spoon. Add pepper , vinegar and Worcestershire to it.

Add the milk and mix well. Adjust the salt level and pour the maida mixed with milk in the pan. Cook it for 2 to 3 minutes until the gravy starts to form bubble. Add the cheese cube to it and mix it well. Turn off the heat. Serve the soup hot.

Sending this to the event Cooking concepts Appetizers.