Herbal soup recipes
January 19, 2009
Fish and sauf soup
Ingredients:
450 gm fish, 1 curry leaf, some ajmodh, 1 ½ liter cold water, 6 peppercorns, 1 onion, 1 carrot, 1 green onion, 225 gm monk fish, 25 gm butter, 1 tbsp maida, 2 tbsp sour cream, 2 tbsp sauf
Method:
Boil the water in a pan and add fish bones, curry leaf, amjodh, salt, and peppercorn. Cook for 30 minutes.
Sauté chopped onions, green onions, and carrots in a heated pan. Now pour fish stock over it and cook for 30 minutes. Now add monkfish to it and again cook for 15 minutes. Take out the fish and cook separately for 5 minutes.
Blend the soup in a blender well to make a nice puree.
Heat the butter in a pan. Roast maida in it. Add blended soup in it and cook for 3 more minutes. Add salt and black pepper.
Add pieces of monkfish and other one to the soup. Pour sour cream. Add sauf to the end, mix well and serve hot.
Lentil and herb soup
Ingredients:
100 gm masoor, 1.25 gm chicken stock, 1 onion, 1 ½ tsp olive oil, 1 clove off garlic, 100 gm spinach, salt and black pepper powder as per taste, 50 gm chopped herb, juice of ½ lemon, buttermilk
Method:
Wash the masoor well and add to chicken stock. Cook this mixture well on flame for 30 minutes.
Chop onions and sauté them in another pan on flame. When onions starts to turn goldn brown, add chopped garlic to it.
When masoor gets cooked, add chopped spinach to it. Add salt and black pepper also. When spinach also gets cooked adds the onion and garlic mixture in it with herbs. Cook this for 2-3 minutes. Now pour this total mixture in a blender and blend well. At the end add lemon juice and 1 tbsp of buttermilk and serve hot.
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