Saturday, December 19, 2015
It's the season of chilly breeze and chapped lips yet again. And as much as we love the nipping cold we also love our hot cups of tea, coffee, hot chocolate and soup.
Today I am going to share with you my recipe of cream of tomato soup. It's not authentic Italian nor is it close to tamatar ka shorba. I will call mine a friendship between the two.
This soup is extremely filling and can be your dinner if had with a small portion of grilled veggies.
To make your cup read below
INGREDIENTS (serves 6)
10 tomatoes (boiled and peeled)
3 carrots (boiled)
2 bay leaves
6 cloves of garlic
3 tbsp butter
Salt to taste
2 tbsp brown sugar
3.5 tbsp pepper
4 tbsp fresh coriander leaves
8 cups of water
3 tbsp malai/ heavy cream
Purée the boiled and peeled tomatoes and carrots.
Put butter in a deep bottom pan. Add bay leaves and stir for a few seconds.
Add garlic and sauté till golden brown.
Pour in the puréed tomatoes and carrots.
Cook till the purée reduces by a quarter.
Add water, sugar, pepper, salt and half of coriander leaves and keep cooking.
After 10 minutes of cooking add malai and cook for another ten minutes.
Take a taste test. Add sugar, salt or pepper as per your liking.
Strain the entire soup into a different bowl to get a smooth texture.
Serve hot with dash of cream, some pepper and coriander leaves with bread sticks on the side.
Do not throw away the water in which you have boiled tomatoes and carrots. Instead use it in place of plain water for a better flavour.
You can substitute 2 tbsp of brown sugar with 1.5 tbsp of white sugar.
I chose to add on to the nutritional value by adding carrots. You can also add some beetroot.
Stay warm and full with a cup of this rich soup. Happy winter!