Nothing can beat a warm bowl of soup on a cold winter evening. Indulge in these scrumptious recipes prepared from fresh and juicy vegetables straight from the kitchens of Gaylord.
Soup in itself existed since around 20,000 BC and the word soup itself comes from French soupe (“soup”, “broth”), which comes through Vulgar Latin suppa (“bread soaked in broth”) from a Germanic source, from which also comes the word “sop”, a piece of bread used to soak up soup or a thick stew.
Here are 3 soup recipes to warm your winter evenings:
Broccoli and Almond Soup
Serves – 4- 6 Pax
Vegetable Stock: 800 ml
Broccoli: 700 gm
Ground Almonds Toasted: 50 gm
Skimmed Milk: 250 ml
Salt and Freshly Ground Black Pepper: to Taste
Cut the broccoli in to small florets and steam for about 6 – 8 minutes until tender.
Place the steamed broccoli, veg. stock, 40 gms of Ground Almonds, skimmed milk in a blender and process until smooth, Season with Salt & Pepper.
Pour the mixture in a pan and heat gently, Serve in bowls garnished with remaining toasted almond powder.
Cream of Almond Soup
Serves – 5 Pax
Vegetables Stock: 800 ml
Skimmed Milk: 200 ml
Toasted Powdered Almonds: 100 gm
Butter: 50 gm
Flour: 50 gm
Salt and Pepper: To Taste
Grated Nutmeg: a pinch
Almond Essence: 2 or 3 drops
Toasted Almond Flakes: 10 gm
In a heavy bottomed sauce pan melt the butter over low heat. Add in the flour and milk stirring continuously until a smooth roux is obtained. Add the powdered almonds and lastly add the vegetable stock and simmer gently. Add the seasoning & Serve hot garnished with Almond Flakes.
Lamb and Chargrilled Bell Pepper Soup
Serves – 5 pax
Lamb Bones (preferably shank & shoulder): 750 gms
Onions chopped: 150 gms
Celery chopped: 150 gms
Ginger chopped: 25 gms
Garlic chopped: 25 gms
Carrot: 40 gms
Chargrilled Red/Yellow/Green Bell Peppers (quartered): 3 nos.
Whole Spices Mix (Black Pepper, Cinnamon, Cardamom, Clove, Bay leaf): 60 gms
Salt: 20 gms
Water(warm): 1 ltr.
Oil (Sunflower or Olive): 60 ml
Add the oil in a stock pot and sauté the onion, ginger and garlic, over medium heat for a few minutes. Add the whole spices, celery and carrots and chargrilled bell peppers along with the lamb bones. Increase the heat and stir for a while till the bones are browned. Add the salt, stir thoroughly and pour in the warm water gradually.
Simmer the contents for an hour over low heat. Strain through a `muslin’ cloth check the seasoning and serve in bowls garnished with some reserved dices of chargrilled pepper and lamb.