User:Rahulkumar84

Rahul Kumar :

Cream of Tomato Soup Recipe
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:

1.	Take a pan and put half the butter in it for heating purpose.

2.	Put the chopped onion and tomato in the pan and fry them for about 5 minutes.

3.	Add some water or stock to it and simmer the vegetables for 15 - 20 minutes, until it                     softens.

4.	Take a blender and put the mixture in it for the purpose of liquidizing. Now strain the soup mixture.

5·	Pour the left out butter into the pan and heat it. Stir in arrowroot. Cook for 2 minutes.

6·	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.

7·	Whisk the tomato puree into the white sauce. Heat to the serving temperature.

Chicken & Cabbage Soup Recipe
As it is said that variety is the spice of life, so one should keep trying different things in life. Whenever it comes to drinking soup, it is usually tomato, sweet corn or hot and sour soup that people tend to order in the restaurant. Well, next time you go out or plan to cook soup at home, check out the easy chicken and cabbage soup recepie. Chicken and cabbage soup recipe provides you an opportunity to relish a real yummy wholesome soup. Here are the steps as to how to make the receipe of chicken and cabbage soup.

Cooking Time: 25 minutes

Per Serving: (Serves 4) Calories 165.6, Proteins 9.4 g, Fat 6.5 g, Carbohydrates: 17.3 g

Ingredients

300 gm green cabbage

30 gm onion, finely chopped

150 gm potatoes

15 gm coriander stems, finely chopped

30 gm unsalted white butter

1/2 tsp cumin

1/2 tbs yeast

2 bay leaves

900 ml chicken stock

100 gm boneless chicken

1/2 tsp black pepper

1 whole-wheat roti

10 gm coriander leaves

Sea salt

Method:

·	Take the onion and coriander stems and chop them.

·	The next step consists of dicing the chicken.

·	Take the roti and cut it into small pieces. Now toast the roti.

·	Take the cabbage and remove its outer leaves and dice. Also scrape and dice the potatoes.

·	Take a pan and put butter in it for heating. Saute the cumin and bay leaves, until they start to crackle.

·	Add the veggies and chicken and sauté for 6-8 minutes.

·	Add yeast to the mixture and stir properly.

·	Pour chicken stock into the pan and bring the mixture to a boil. Simmer for about 10 minutes.

·	Add salt and black pepper and mix well.

·	Garnish the mixture with the toasted roti and coriander leaves and your delicious soup is ready to be served hot.

Mid-Winter Mushroom Soup For One Recipe
Ingredients

1/4 Cup minced onion

1/2 lb button mushrooms

1 3/4 Cup vegetable stock

2 Tbsp garbanzo flour

3 leaves kale (about 2 cups lightly packed)

1/8 tsp celery seed

3 cloves garlic, roasted

1/4 tsp salt

1/8 tsp black pepper, freshly ground

Method:

In a medium-size sauce pan on low heat, braise/deglaze onions, using spoonfuls of stock to loosen browned onions. While the onions are cooking, clean mushrooms and chop; small ones in halves, larger mushrooms in quarters or sixths. When onions are richly colored, 2 Tbsp of the stock, celery seed, and mushrooms to the saucepan, increase heat to medium, and cook, covered, for 5 minutes. After the five minutes have passed, stir the mushrooms, cover, and cook another 10 minutes. Peel the roasted garlic cloves and coarsely puree with a knife. Mix the garbanzo flour and 3 or 4 Tbsp of the stock, to make a smooth paste. Slice the kale into thin strips (about 1/4"). When the mushrooms have cooked for the full fifteen minutes, add remaining stock, salt, garlic, and garbanzo paste to the pan. Bring the soup to the boil, reduce heat, and simmer for 5 to 10 minutes. Stir pepper and sliced kale into the soup and serve immediately.

Notes:

1. spinach may be substituted for the kale

2. garbanzo flour should be available in middle-eastern groceries or natural food stores. If you can't find it, defatted soy flour or a mixture of 1 Tbsp flour, lightly toasted, and 1 Tbsp nutritional yeast could be substituted. However, it really is better with the garb. flour.

3. To braise/deglaze onions: Let the onions cook, undisturbed, until they just begin to brown and stick. Add 1 Tbsp vegetable stock to the pan and stir to dissolve browned bits. Continue to cook until onions again brown and stick. Deglaze with another Tbsp of water or stock. Repeat this procedure until the onions are richly browned.

Basic Vegetable Soup Recipe
Ingredients

3 cups beef broth -- *see note

2 cups water

1 cup tomato juice

2 potatoes -- medium size

3 carrots -- diced

1 small onion -- diced

2 celery stalks -- diced

1/4 cup green peppers -- diced

1/2 cup green beans -- chopped

1/2 cup lima beans

1/2 cup corn

4 tablespoons margarine -- solid

1/4 teaspoon black pepper

1/2 teaspoon salt -- or to taste

Method:

Use about 6 cups liquid. You may mix chicken and beef broth (canned low fat, not bouillon cubes) with water and tomato juice or vegetable juice cocktail to suit your tastes.

1. Melt 4 tablespoons margarine in skillet. Add the chopped green peppers, carrots, celery and onion. Saute on low heat until vegetables are softened and onion browned lightly. Add this to the broth mixture, which has been placed in a large, heavy pan with lid.

2. Add to this the potatoes, green beans, lima beans and corn. Cover and simmer for about 45 minutes or until all the vegetables are done. Add the salt and pepper.

3. Remove about 2 cups of the mixture and put into blender. Puree this mixture and return to pot with rest of soup. Turn off heat and cover soup. Best if allowed to set for up to 1 hour to blend flavors. Since this is a basic recipe for soup, you can add the vegetables you prefer and follow the directions above to finish the soup. Some suggestions: Add bay leaf, shredded cabbage, chopped zucchini, diced turnips, fresh tomatoes, okra or parsley. For added nutrition, serve with a sprinkling of low fat cheese on the hot soup. Also good sprinkled with toasted croutons. This stores very well in refrigerator and is actually improved with time.

4. Serving Ideas : Serve with cornbread or cornsticks.

Baked Potato Soup Recipe
Ingredients

4 large baking potatoes

2/3 cup butter or margarine

2/3 cup all-purpose flour

6 cups milk

1/4 tsp. salt

1/2 tsp. pepper

4 green onions, chopped and divided

12 slices bacon, cooked, crumbled, and divided

1-1/4 cups (5 ounces) shredded Cheddar cheese, divided

1 (8 ounce) carton sour cream

Method:

1. Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp.

2. Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

3. Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2-cup bacon, and 1-cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.

4. Serve with remaining onion, bacon, and cheese. Yield: 10 cups.

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Rating:

5: Master of Master (Baapo ka Baap).

4: Master (Baap hue mai).

3: Average (Gand me dam hai).

2: Beginner (abhi bacha hue).

1: Zero (Gand me dam nahi).

--Rahulkumar84 05:50, 23 March 2007 (UTC)