Tomato Soup

Talking about the soups, it is the cream of tomato soup recipe that makes the top score. There are distinctive kinds of soups like cream of vegetable soup, mushroom soup, hot and sour soup and sweet corn soup etc that find a place for themselves in the restaurant food menu card, but the fresh tomato soup is definitely the most demanded by people.

Creamy tomato soup receipe does not consist of cumbersome steps. In fact, it is very easy to prepare this recipe. As far as the nutritional value of tomato soup is concerned, it contains about 3.5 gram proteins, 23.7-gram carbohydrates, 8.3-gram fats and 180 calories. Here are presented the steps as to how to make the receipe of fresh tomato soup.

• Cooking Time: 35 minutes

• Ingredients
  • 150g tomatoes
  • 1small onion
  • 1 table spoon arrowroot
  • 1/2 cup skimmed milk
  • 1 cup water/stock
  • Salt/ pepper
  • 1 teaspoon (10g) white butter

• Method:
  • Take a pan and put half the butter in it for heating purpose.
  • Put the chopped onion and tomato in the pan and fry them for about 5 minutes.
  • Add some water or stock to it and simmer the vegetables for 15 - 20 minutes, until it softens.
  • Take a blender and put the mixture in it for the purpose of liquidizing. Now strain the soup mixture.
  • Pour the left out butter into the pan and heat it. Stir in arrowroot. Cook for 2 minutes.
  • Take the pan off the fire and add milk to it. Now put the mixture on heat again. Bring it to a boil and cook for about 3-4 minutes, until the mixture thickens and becomes smooth.
  • Whisk the tomato puree into the white sauce. Heat to the serving temperature.

Hot and Sour Soup

Chinese Hot and Sour Soup

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Ingredients:

• 1 cake tofu (fresh, if possible)
• 2 ounces pork tenderloin
• Marinade:
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)
• Other:
• 1/2 cup bamboo shoots
• 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
• (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
• 1 small handful dried lily buds
• 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
• 1 teaspoon sesame oil
• 1 Tbsp cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• White pepper to taste (no more than 1 tablespoon)
• Hot chili oil, to taste, optional

Preparation:

Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.


Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)


To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.


Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).


Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.


Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.


(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)


Adjust the ratio of water to chicken stock as desired.




Veg.Hot and Sour Soup

Ingredients2 tbsp. cabbage finely shredded
2 tbsp. carrot finely julienned (slivers)
1 tbsp. cauliflower finely chopped
1 small stalk celery, finely chopped
1 tbsp. spring onion greens finely chopped
1/4 tsp. ginger grated
1/2 tsp. red chilli sauce
1 tsp. soya sauce
1 tsp. brown vinegar
1/4 tsp. pepper powder
salt to taste
2 tsp. cornflour
1 tsp butter or oil
4 cups water or vegetable stock

Method

 
Heat fat, add vegetables, ginger, except spring onions.
Stir fry till cooked, add spring onions, stir.
Add stock, chilli sauce, soya sauce, vinegar and stir.
Bring to a boil, simmer for 7-8 minutes.
Add salt and pepper.
Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
Cook for 2 minutes. Serve hot. 

Sweet Corn Soup

Ingredients:

 
1 corn
spring onion
vegetable stock
5 tsp tomato sauce
1 cloves cinnamon
1 cloves cardamom
2 tsp pepper
½ onion
1 tomato
4 green chilies
salt, sugar to taste

To be ground into paste

 
onion
tomato
green chilli

Method:

 
Add the required vegetable stock and the ground paste.
Now take a cloth and put the spices and make that into a small bag
Put the corn and allow them to boil for 20 minutes.
Then put the sugar, salt and pepper and the spring onion.
Now add the tomato sauce.
Take out the vessel and remove the spice bag.
Ready to serve.

Sweet Corn Chicken Soup Recipe

Ingredients

 1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
1/4 cup chopped spring onion
1 tbsp corn flour
Pepper as per taste

Method

 
Bring the chicken stock to boil.
Add chicken pieces and corn kernels.
Dissolve corn flour in 1/4 cup water.
Add it to the stock, stirring continuously so no lump is formed.
Let it simmer for 10 mins.
Add spring onion and pepper.
Let it simmer for another 5-7 mins.
Slowly pour in egg white, stirring continuously.
Take off from fire immediately after putting the egg white.
Garnish with coriander leaves / chicken pieces / corn kernels.
Serve hot.

RED PUMPKIN SOUP

Preparation Time :20 Minuts

Cooking Time : 20-25 Minuts

Servings : 4

Ingredients :

Red pumpkin (bhopla/kaddu), diced: 1 kilogram
Butter : 4 tablespoons
Bay leaf : 3
Black peppercorns : 15-20
Onion , sliced : 3 large
Salt : To taste
White pepper powder : 1 teaspoon
Lemon juice : 1 tablespoon
Fresh cream : 1/2 cup

METHOD:

Heat the butter in a pressure cooker; add the bay leaves and peppercorns. Add the onions and sauté for two minutes.Add the diced pumpkin and sauté for half a minute. Add four cups water and cook under pressure until pressure is released once (one whistle). Strain and reserve the stock. Purée the vegetables. Add the reserved stock and one cup of water to the purée. Add the salt and white pepper powder and bring to a boil. Stir in the lemon juice. Serve hot, garnished with fresh cream.

Sweet Corn Chicken Soup

Ingedients :

100 grams of boneless chicken

1 tsp paper powder 

a pinch of ajinomoto

salt as required 

1 egg separated 

1/2 tin of canned sweet corn 

2 tbsp of conflour

 Method :

1. Boil the chicken with little pepper powder and salt and shred it
2. In a pan add 4 soup bowls of water
3. Add the ajinomoto, salt let it boil
4. Add the shredded chickens into the water, stir well
5. Add the corns stir it well
6. In a half a cup of cold water add the cornflour mix it thoroughly
7. In the pan add the cornflour mixture slowly stirring well
8. Let if boil well, but stir it well, note the soup consistency
9. Finally in a small cup beat the egg white well
10. Take a big hole strainer and strain the egg into the soup
11. Serve immediately with pepper powder