"If a lump of soot falls into the soup and you cannot conveniently get it out, stir it well in and it will give the soup a French taste."
Onion Soup
Ingredients :
2 onions chopped in thin slices
1 small capsicum finely chopped
1 tsp. spring onion green finely chopped
1/4 tsp. ginger grated
1/4 tsp. garlic grated
1/4 tsp. green chilli sauce
1 tsp. cornflour
2 medium slices plain bread
4 cups water1 tsp. oil
1/2 tsp. buttersalt to tastepepper to taste
Procedure :
1.Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute. Add onions, stir fry till dark brown. Add water, bring to a boil, turn to simmer. Make toasts of bread, apply butter.
2.Add sauce, salt, pepper, to soup. Break toasts in quarters, add to soup. Boil till bread softens. Mash bread lightly with back of spoon. Mix cornflour in 1/2 cup water, add to soup. Boil for one minute. 3.Serve hot.
Green Peas Skin Soup
Ingredients :
1 tablespoon green peas
6 cups skin of green peas
1 chopped onion
3 teacups skim milk
2 teaspoons butter
salt and pepper to taste
Procedure :
1.Heat the butter and fry the onion for 1 minute. Add the green peas skin and green peas and cook for 3 to 4 minutes.
2.Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.
3.Blend in a mixer. Strain to separate the stock from the skin. Discard the skin. Boil the stock for 1 minute. Add salt and pepper.
Tomato Soup
Ingredients :
Tomatoes 1 Kg.
Chopped ginger 1 tbsp.
Chopped garlic 1 tbsp.
Whole garam masala 1 tbsp.
Bay leaf 2 no.
Chopped green coriander 1 tbsp.
Cumin seeds 1 tsp.
Sugar (optional) 1 tbsp.
Oil 1 tbsp.
Green chili-2 .
Salt As per taste
Procedure :
1.Wash and cut tomatoes into quarters.
2.Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam masala.
3.Add 5 cups of water and bayleaf. Bring to a boil.
4. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
5.Strain the mixture with a soup strainer. Heat oil in a pan.
6.Add cumin seeds, let them crackle.
7.Add strained tomato liquid and season with salt.
8.Bring it to a boil, add sugar if it is very sour.
9.Serve hot, garnished with chopped green coriander leaves.
Servings : 2
Apple and Raisin Soup
Ingredients :
2 cup Apple juice or cider
2 cooking apples, peeled and cubed
1/4 cup Raisins
2 Inches stick cinnamon
1 tbsp Brown sugar
1 tbsp Brandy
Procedure :
1.In 2-quart saucepan combine first 4 ingredients.
2.Cover, simmer 15 minutes or till apples are tender.
3.Stir in sugar and brandy. Cover; chill. Remove stick cinnamon before serving.
Servings : 4
Strawberry, Pear-Lemon Soup 
Ingredients:
4 cup hulled coarsely-sliced strawberries
1/2 cup water
4 pear halves canned in juice
1 cup juice from canned pears
tsp lemon juice preferably fresh
1/4 cup granulated sugar or more to taste Strawberry slices for garnish
Procedure :
1.In two batches, combine strawberries and water in blender container.
2.Blend until strawberries are completely pureed. Press mixture through a fine sieve.
3.Discard strawberry seeds. In batches, if necessary, return puree to blender container.
4.Add all remaining ingredients, except the strawberry slices for garnish, and blend until soup is completely smooth.
5.Transfer soup to a glass or ceramic bowl. Cover and chill 3 to 4 hours before serving. Garnish with strawberry slices, if desired.
6.This soup keeps 2 to 3 days in refrigerator.
Servings : 4
VEGETABLE SOUPS
