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Soup chefs

Kitchen Champion Season Two kicks off next week on Colors with lead actors from soaps competing to become top chefs. Here are some of their choicest recipes, take your pick

tv Updated: Jul 11, 2010 14:50 IST
Hindustan Times
kitchen champions

Ronit Roy: Host
This is an all-time favourite, fit-for-all-seasons-soup. I love the roasted tangy taste of tomatoes. With a dollop of cream, you have a ready appetiser.
Fire Roasted Tomato Soup
1 tablespoon butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen organic fire roasted diced tomatoes, undrained
1 3/4 cups Progresso reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
2 tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1/2 cup whipping cream


1. In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.

2. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.

3. In a blender, place half the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

Ashutosh Kaushik
Mushrooms are known for their peculiar flavour, but they have medicinal properties too. A great option for vegetarians!
Mushroom Soup

2 tablespoons vegetable oil
4 cups sliced fresh Shiitake or Cremini mushrooms
1 white onion, chopped
1 bunch celery stalk, chopped
5 cups chicken stock
1/4 cup uncooked white rice
3 tablespoons Soy sauce
Coarse salt, to taste
Fresh ground black pepper, to taste

1. Add oil to stockpot

2. Sauté sliced mushrooms, chopped onion, chopped celery, and chopped carrot in oil for 8-10 minutes

3. Stir in chicken stock, uncooked rice, and soy sauce

4. Bring to a boil over medium-high heat

5. Reduce heat to low. Simmer, covered, 60 minutes

6. Strain soup into medium bowl. Return stock to stockpot. Transfer vegetables from strainer to blender. Puree until smooth

7. Stir puree back into soup

8. Season with salt and pepper. Serve hot

Ayub Khan
The Minestrone Soup is a treat for the taste buds! I like the option of adding spaghetti and scrumptious vegetables.
Minestrone Soup
2 quarts cold water
2 to 3 pounds beef sirloin or top round
1 medium white onion, diced
3 Carrots, diced or sliced
2 Celery stalks, sliced
2 (28 ounces) cans crushed tomatoes
3 Teaspoons salt
1/2 Rutabaga
1 cup shredded cabbage
1 (16 ounce) can small Garbanzo beans
2 tablespoons chopped fresh parsley
1/2 cup barley
3 teaspoons chopped fresh basil
1 Garlic clove, minced
1 teaspoon dried oregano
1 cup uncooked spaghetti
2 Zucchini, sliced
2 (10 ounces each) packages frozen mixed vegetables
2 tablespoons grated Parmesan cheese (for topping)

1. Add all ingredients through oregano to slow cooker

2. Cover and cook on low for 10 to 12 hours

3. Remove meat from bones and return to stockpot. Discard bones

4. Stir in uncooked spaghetti, sliced zucchini, frozen mixed vegetables

5. Cover and cook on high for 1 hour

6. Ladle into soup bowls

7. Sprinkle with Parmesan cheese.

Sharad Kelkar
Chicken soup for the soul… There’s nothing like a hot bowl when you are feeling low. Also, the best remedy for a cold. Achhoo!
Cream of Chicken Soup
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups heavy cream
2 egg yolks, beaten
Coarse salt, to taste
Fresh ground black pepper, to taste
2 cups diced cooked boneless, skinless, chicken breast
Chopped fresh parsley

1. Add unsalted butter to stockpot. Melt over low heat

2. Stir in flour, and stir constantly for 2 minutes

3. Gradually stir in chicken stock

4. Heat over medium flame, almost but not boil

5. Add heavy cream and egg yolks to medium bowl. Whisk to combine

6. Ladle in ½ cup hot soup. Blend with whisk. Stir cream mixture into stockpot

7. Season with coarse salt and fresh ground black pepper

8. Add chicken meat and simmer until heated through, but not boiling

9. Serve hot in individual soup bowls. Garnish with chopped parsley

Gaurav Khanna
What I absolutely love about this soup is it’s thick and creamy consistency, with chunky pieces of melt-in-the-mouth potatoes.
Chunky Potato Soup
4 medium potatoes, peeled and cubed
3/4 cup chopped onion
1 small carrot, chopped
1/4 cup chopped celery
1-1/2 cups chicken broth
3 Tablespoons butter, cubed
3 tablespoons all-purpose flour
2-1/2 cups whole milk
1 tablespoon chopped fresh parsley
3/4 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
1 cup shredded cheese

1. Add cubed potatoes, chopped onion, chopped carrots, chopped celery, and chicken broth to stockpot

2. Bring to boil over medium-high heat

3. Reduce heat to low. Cover stockpot and simmer for 12-15 minutes. Lightly mash

4. Add butter to small saucepan. Melt butter over medium heat

5. Stir in flour until smooth. Gradually stir in milk

6. Bring to a gentle boil over medium-high heat. Simmer 2 minutes

7. Stir into potato mixture. Simmer 5 minutes

8. Stir in chopped parsley, salt and pepper

9. Remove from heat

10. Stir in cheese until melted.

Nandish Sandhu
There’s nothing like exotic soup on a rainy day. The Black Bean Soup tastes different from the usual soups.
Black Bean Soup
3 ½ oz tinned black beans, (in own juice)
3 Tbsp olive oil
1 Red onion, peeled and sliced
3 Garlic cloves, peeled and finely chopped
3 Fresh chillies, finely chopped
2 Tbsp tomato purée
2 1/8 pt chicken stock
1 tsp whole cumin seeds
Salt and pepper
For the salsa:
3 tomatoes, cored and finely diced
1 bunch of fresh coriander, chopped
2 spring onions, finely diced
The juice of 1 lime
1 Tbsp sour cream, to
1 medium cooking pot with lid
1 wooden spoon
1 dessert spoon
1 small bowl

1. Heat the oil Place the cooking pot over a medium heat, add the olive oil and allow warming through

2. Cook the ingredients. Add the chopped onion and garlic and stir. Add the cumin seeds, tomato purée and the chillies before stirring again. Allow to cook for a couple of minutes then add the beans and the stock. Stir, cover, bring to a boil and cook for 10 minutes.

3. Combine salsa ingredients. While the ingredients are cooking, make the salsa. In a small bowl, add the tomatoes, coriander, spring onions and lime juice. Season well with salt and pepper then combine using a dessert spoon.

4. Garnish and serve. Ladle the soup into individual serving bowls and heap over with the salsa. Spoon over some sour cream and serve with a slice of lime and some nacho chips!

—As told to Rachana Dubey