Online edition of India's National Newspaper
Saturday, Nov 27, 2004

About Us
Contact Us
Metro Plus Mangalore
Published Monthly

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Madurai    Mangalore    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Printer Friendly Page Send this Article to a Friend

Soup time

Nothing like beginning your meal with a hot soup


THIS week, begin your meals on a healthy note. Start with the nutritious carrot and orange soup, prepared with butter and fresh cream.

Move on to soups made of cucumber and Broccoli for that extra dose of vitamins and minerals. Have a healthy week!

CARROT AND ORANGE SOUP

Ingredients

Carrot (cubed) — 250 gm.
Orange juice — 400 ml.
Butter — 15 gm.
Onions (chopped) — 75 gm.
Salt and white pepper powder — to taste
Sugar — 25 gm.
Cream — 50 gm.

Method

Heat butter in a vessel, add onions and sauté till transparent. Add carrot and sauté. Then add salt, white pepper powder, sugar and orange juice. Cook on low flame till the carrots become tender. Remove and cool. Puree it and strain through a muslin cloth. Re-heat soup and stir in the cream. Serve hot.

CUCUMBER SOUP


Ingredients

Cucumber — ½ kg

Butter — 15 gm.
Onions — 100 gm.
Stock — 1 litre
Salt and white pepper powder — to taste
Cream (whipped) — 50 gm.
Garlic — a pod
Ginger — one gm.
Green chilli — one

Method

Cube onion and cucumber. Heat butter and sauté onion, ginger and garlic. Add cucumber and cook for a few minutes. Add stock. Introduce seasoning and crushed green chilli. Cover and cook on low flame for 15 minutes till the cucumber becomes soft. Stir in the cream. Remove from fire and cool. Puree and strain through muslin cloth. Refrigerate. Garnished with cream. Serve chilled.

BROCCOLI N' ALMOND SOUP


Ingredients

Broccoli florets — 200 gm.
Almonds (chopped) — 10 gm.
Butter — 15 gm.
Onions (chopped) — 15 gm.
Garlic (chopped) — 5 gm.
Leeks — 10 gm.
Celery — 10 gm.
Salt and white pepper powder — one gm.
Stock — ¾ litre
Cream — 50 gm.

Method

Heat butter and sauté onions and garlic for a few seconds. Add leeks, celery, broccoli and stir-fry. Add salt and white pepper and stock. Simmer for 15 minutes till broccoli is cooked. Remove and cool. Puree the mixture. Combine puree and stock and strain. Reheat strained soup and stir in the cream. Garnish with chopped almonds. Serve hot.

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Madurai    Mangalore    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright © 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu