View full recipe at www.manjulaskitchen.com Ingredients: 2 1/4 cups corn 1 medium tomato About 1 cup finely chopped cabbage 8 to 10 string beans 1 small carrot 1 tablespoon cornstarch 1 teaspoon oil 1/2 teaspoon cumin seeds (jeera) 1/2 teaspoon black pepper 1 teaspoon salt (adjust to taste) 1 teaspoon lemon juice (adjust to taste)
This is a quick and easy egg drop soup recipe – perfect for these cold wintry days. Here is the link to the written instructions for this recipe: www.bellaonline.com
This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant in Yountville, California. It’s one of many fantastic restaurant recipes in Napa Valley. You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg. Procedure: Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add tomato paste and lightly “toast” the tomato paste to cook out the raw flavor the add tomatoes, and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight – in the refrigerator. Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides …
One of America’s favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I’m chef Jason Hill of Chef Tips and today we’re making a creamy potato soup recipe that’s dressed up with smoked gouda cheese. If you can’t find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter. Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes. Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.