Thursday, 1 November 2012

Vegetable Soup

Vegetable Soup

A soup can be whatever you want it to be - cold , hot , heavy , light , and once you have mastered the basics , a whole new world opens up as you can experiment endlessly with ingredients , conjuring up amazing soups out of very ordinary ingredients .
The trick to a good soup is using fresh stock , aromatic vegetables , soy not salt , spice like freshly ground pepper and whole spices along with a balance of sweet and acid. Also saute your vegetables in good olive oil / butter to get the best results.

In this soup I have made a basic stock by simmering rosemary , thyme and some galanga for about 30 minutes . The result was an aromatic base .
1 Cup Peeled and Chopped Ghia.
1 Medium Potato Peeled & Chopped.
1 Tomato Seeds Removed.
1 White Onion - Chopped.
2/3d Cup Chopped Fennel ( stems and leaves , not bulb )
1 Carrot.
2-3 Garlic Cloves.
Saute all the vegetables in some butter / olive oil , slowly adding stock while cooking on low heat , try not to give in to the temptation of a quick shot under pressure ! . When the vegetables are cooked and soft , liquidize. Add the balance stock , Simmer another 5-7 minutes after seasoning .. and when ready to serve drizzle some EVOO.! The end result was a delicious and wholesome soup with the fennel adding a mysterious and aromatic touch to the taste .
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

1 comment:

  1. Your blog is very informative and gracefully
    your guideline is very good.Thank you
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