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Winter’s best slurps

india Updated: Dec 21, 2010 02:04 IST
Zofeen Maqsood
Zofeen Maqsood
Hindustan Times
Highlight Story

Come winter and it’s time to have some piping hot, stuff to slurp. And if you are a lover of healthy eating then chances are you will be feasting on your favourite soups the whole of winter. Nutritionist Ishi Khosla says, “It is an encouraging thing to see that now people want to snack on healthy food like soups and salads instead of junk food. Even kids are more keen on something that is nutritious and appetising at the same time.” We get a few experts to share with us their favourite winter soup recipes with us. So go ahead take note of these healthy soups and have a winter soup soiree with friends.

soupPrawn Tom Yum Soup

Ingredients
2 cups (625 ml) of prawn stock
5 kaffir lime leaves chopped
9 mushrooms chopped in quarters
9 raw tiger prawns peeled and deveined
5 pieces of chopped and crushed lemon
grass (around 2 cm long)
1-2 fresh chillies finely chopped
2 tablespoons of fish sauce
2 teaspoons of sugar
2 tablespoons of lime & lemon juice
Coriander leaves for garnishing

Directions:
1. Boil the stock in the pot. Add mushrooms, lemon grass, lime leaves and chillies.
2. Bring to boil and then add prawns, fish sauce, sugar and continue cooking for around two to three minutes.
3. Turn off the heat, now add lime juice.
Pour into the serving bowl and garnish with freshly cut and washed coriander leaves.
Recipe by Urban Cafe
Note:
Serves Two

Hearty Almond Three-Bean and Saffron Soup

Ingredients :

Almond (Blanched, Cleanedand Pureed) 20 gms
Red Bean (Cooked) 20 gms
Black Eyed Bean (Cooked) 40 gms
Fava Bean (Cooked) 40 gms
Vegetable Stock 800 ml
Bay Leaf 2 nos
Nutmeg (Grated) a pinch
Ginger (Sliced) 08 gms
Shallots (Sliced) 20 gms
Butter 30 gms
Cream 100 ml
Saffron (Soaked in Milk) fewstrands in 30 ml milk
Black Peppercorn (Crushed) a pinch
Salt to taste
Coriander to garnish

Directions :
1. Take a heavy bottomed pan. Heat butter, add the bayleaf, ginger, shallots. Saute lightly.
2. Add previously boiled beans and add it to the pan. Cook for 5 mins. Puree this mixture.
3. Add the puree to the vegetable stock and cook for 20 minutes.
4. Strain the soup. Put it back on the flame.
5. Add the saffron, nutmeg, peppercorn, cream, salt and finally the almond paste.
6. Remove from flame and serve immediately.
Recipe by Chef Devraj Halder, The Suryaa

Lemon grass Lobster Consomme

Ingredients :

Lobster Mince 120 gms
Egg White (lightly beaten) 4 eggs
Seafood Clear Stock (made only with prawn shells) 1 ltr
Lemon Grass 10 gms
Galangal (Sliced) 10 gms
Whole Peppercorn 2 gms
Bayleaf 2 nos
Tomato (de-seeded and cut) 30 gms
Caramelised onion 30 gms
Scallion 10 gms
Lemon Juice a few drops
Basil Leaf a few
Salt to taste
Mint leaves to garnish

Directions :
1. In the pre-chilled stock add all the ingredients except the scallion, lemon juice, basil and the salt. Lightly whisk it taking care not to blend too strongly.
2. Bring the soup to a slow boil and then let it simmer for 45 mins.
3. Strain very slowly through a muslin cloth without disturbing the raft that forms on the top. Try to pour in one steady stream.
4. Reheat, reduce for further 10 minutes add the basil, scallions and lemon juice and adjust seasoning. Garnish and serve.
Recipe by Chef Devraj Halder, The Suryaa

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