Starter Soup

Tomato soup
 Ingredients:
1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped (optional)
4 Cups of chicken or vegetable stock boiled or crispy bread
2 tbsp of tomato paste
1/4 cup of Basil(puthina)

Preparation:

     * Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.
     * Add the chicken or vegetable stock, raise the heat and bring to a boil.
    * Add the tomato and cook another 10 minutes.
    * Add the tomato paste, salt and pepper to taste.
    * Cover and let simmer for 15 minutes.
    * Allow to cool slightly and put the mixture in a blender until it is smooth.
    * Return to the pan and heat gradually and boiled vegetable.
    * Add the fresh basil to the tomato soup, cook 2 minutes and serve.



Mushroom Soup

 Ingredients:
2 cups Mushrooms
2 cups Chicken or veg stock
3 nos. Egg yolks
1 cup Milk
1/8 tsp Black pepper
4 tbsps Butter or margarine
1/4 tsp Salt




Preparation:
     * Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.
     * Add the chicken or vegetable stock, raise the heat and bring to a boil.
     * Remove the mushroom mixture from the heat.
     * Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy
     * Gradually pour this mixture into the mushroom mixture
     *stirring constantly to prevent the mixture from  curdling.
     * Return the pan to the heat and add the milk, salt and pepper.
     * Reheat uncovered, stirring constantly, but do not let the soup boil.
     * Serve the mushroom soup hot.


 Spinach Soup

 Ingredients:
2 tbsp. Butter
2 cups. Spinach, chopped
1 no. Onion, chopped
2 cups Milk
1 1/2 tbsp. Maida
1 tbsp. Oil
To taste. Salt & pepper

Preparation:
      * Blanch spinach in hot water. Remove and refresh in cold water.
      * Heat oil in a kadhai, add chopped onions and sauté(avika-vum). Add crushed garlic, salt and pepper.
      * Puree together with boiled spinach.
      * Make a thin white sauce by melting butter in a kadhai.
      *Then add maida and cook for 5-7 mins. Slowly add the milk so that no lumps are formed.
      * Add the spinach puree to this and bring it to a boil. Add a little water if required.
      * Correct seasonings and serve spinach soup hot.

Curry soup

 Ingredients:
 50 gms Toor Dal
1 tsp ginger (adrak) paste
1 tsp garlic (lasan) paste
50 gms tomato (tamatar) puree
7-8 curry leaves (kari patta)
3 glasses of water
1/4 tsp turmeric (haldi) powder
salt (namak) and pepper to taste
2 tsp butter

for garnishing :
1/2 cup boiled rice
lemon
  
Preparation:
    * Boil dal well.
    * Melt butter, add curry leaves, tomatoes puree, ginger, garlic paste.
    * Fry for a while.
    * Add salt, turmeric powder and dal.
    * Add more water if required.
    * Boil well.
    * Garnish with boiled rice and lemon ring.




 MIX VEGETABLE SOUP

 Ingredients:
 1/2 cup carrots (chopped)
1/4 cup french beans (chopped)
1/2 cup peas (shelled)
1 1/2 cup tomatopuree
1 tsp garlic (punndu) paste
1 tsp ginger paste
2 tsp coriander leaves (dhania patta) (chopped)
3-4 tsp butter
3 glasses of water
salt  and pepper to taste

For garnishing :
cheese added

Preparation:
    * Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water.
    *Pressure cook for 5-6 minutes.
    * Add coriander leaves.
    * Boil for 2-3 minutes.
    * Garnish with cheese.
     Note : If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.