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Monday, March 24, 2014
Recipe: Tomato Basil Soup
Preparation time - 35 to 45 minutes
Tomatoes - 5 large (on the vine tomatoes) -Diced
Onions - Half of Big onion - Finely Chopped
Green Pepper - Half - Finely Chopped
Carrot (Optional) - 1 Finely chopped
Basil - 5 to 8 leaves - Finely chopped
Cilantro/Coriander leaves - For Garnish
Garlic - 1 Clove - Finely Chopped
Green Chilli - 1 (Optional) - Finely Chopped
Spring onions (white part only) - Chopped
Chilli powder - 1/2 Spoon
Turmeric powder - 1 pinch
Dhaniya Powder - 1 1/2 spoons
Milk or Sour Cream - 5 spoons
Butter - 1 Spoon
Corn Flour - 2 spoons
Cumin - 2 spoons
Vegetable Oil - 4 spoons
Salt - 1 to 2 spoons
Bread slice - 1
Heat a pan. Add 1 spoon of vegetable oil.
Add the Cumin seeds. Immediately add the Garlic, Green Chilli. Saute them for 10-20 seconds
Add the Finely chopped onions, carrot and Green pepper. Saute for 2 minutes.
Add a pinch of salt.
Transfer the contents to a blender. Blend for 2 minutes.
Heat the pan again.
Add 1 spoon of Vegetable Oil.
Add the chopped tomatoes and cook for 2 to 4 minutes.
Transfer the tomatoes to the blender to add with existing contents.
Add the dhaniya powder.
Blend for 5 minutes.
Heat the pan and add another 2 spoons of oil.
Pour the puree in the pan.
Add Turmeric powder. Add chilli powder. Add salt (as per need)
Cook for 8 to 10 minutes until the color changes
Mix 2 spoons of Corn flour in 1 cup of water. Add in to the boiling soup. Boil for 5 mins
Add the finely chopped spring onions and basil.
Add the butter. Add the sour cream or milk.
Add 1 or 2 cups of water to get desired consistency.
Allow Boil for 10 minutes (cover if needed) . Meanwhile prepare bread crumbs.
Prepare Bread crumbs -
Cut the bread slice into 9 to 16 pieces
Heat a skillet to high flame for 5 mins.
Lower the flame. Add 1/2 spoon of butter
Add the bread pieces and toast to golden brown on low flame.
Serve in a bowl.
Garnish with Coriander leaves and toasted bread crumbs.
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