Creamy Tomato Soup With Cheese And Chilli Toast

To day we are going to start another edition of Mega Blogging Marathon.Every month we do a regular Blogging Marathon with three days a week and four weeks of the month with different themes. Two months that is April and September we do a full month Marathon with different themes or with a single theme in a Alphabetical order. This all September month we are going to serve you all with a buffet. For the first week we are going to cook a combo meal from different countries. I am going to do this in a order like start with a starter like soup and a starter and going to end up with a dessert combo.
                                                             In that order today I am going to post a soup with a toast. Creamy tomato soup with cheese and chilli toast a classic combo right.

So let's check the recipe for creamy tomato soup will post cheese and chilli toast recipe soon.....
INGREDIENTS:--- 

Tomatoes --- 5
Celery --- 2 inch stalk
Onion – 1 medium
Sugar – 1 tea sp
Butter – 1 tab sp
Bay leaf --- 1
Peppercorns --- 6
Salt to tast

Cream  ---  1/3 cup
Pepper powder --- 1/2 tea sp
1. Wash and chop celery and onion and wash.

2. In a pot heat water, bring to a full boil, give a slit on the top of the tomatoes and drop in to boiling water and boil for five minutes.

3. With in five minutes you can see the tomato skin getting separated from tomato now switch off the heat.

4. Remove the tomatoes from hot water and leave a side to cool. After few minutes you can peal the skin from tomatoes, chop boiled tomatoes and set a side.

5. Heat butter in a pan add bay leaf, pepper corns then add chopped onion,celery and fry for few min.

6. Then add tomatoes fry for 2min. then add 2 cups of water bring to a full boil now cover with a lid and bring to a full boil.

7.Remove from fire and strain through a strainer to remove the water and keep this water a side .
8. Discard bay leaf and let it cool and blend in a blender to get a puree and again pass through a strainer to get a smooth puree.
9. Now add the strained pure to reserved water and adjust the consistency with adding more water for your need
10. Now bring it back to heat add salt, sugar and pepper powder(according to your taste) mix and bring to a full boil and let it simmer for a couple of minutes.

11. Add cream to the soup and give a good stir switch off the heat.

Serve hot with cheese and chilli toast......

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Broccoli And Almond Soup

I made  broccoli and almond soup  to go with Sum dried tomato and basil loaf. This combination really very delicious with basil flavor in the bread and broccoli flavor in the soup
INGREDIENTS:---
Almonds  ---   25 blanched and peeled
Broccoli  ---  1 medium cut in to florets
Onion  ---  1 small cut in to cubes
Milk  ----   1 an half cups
Salt to taste
Cream  ---  1/2 cup
Olive oil ---  1 tea sp
Crushed black pepper   ----  1/2 tea sp
                                                                    

METHOD:--
1. Heat  olive oil in a pan add onion stir once then add broccoli, almonds and cook for five minutes.
2. Add salt cook till broccoli become soft, remove from heat and let it cool.
3. Make a coarse puree with little milk and broccoli mixture.
                                                      

4. Now bring back the broccoli puree to the pan.
5. Add remaining milk and cream cook on a low heat, bring to full boil and switch off the heat.
6. Add salt and crushed black pepper mix well and serve hot top with cream and sprinkle sliced almonds.
I served with sun dried tomato and basil bread
Let's check Blogging Marathon page

French Country Stew for F

We have already completed six days of this international cooking marathon. To day is with the sixth letter F. When I think about F the first country name I got in my mind is France. I make plan every year to visit France. Even I use to tell Priya this year  I am planing to come and some how I missed every year.
French Cuisine has a long and it's own history. Normally french cuisine introduction will come with heavy sauce and beautiful arrangements, But in reality French cuisine is simple and it is sometimes elegant, and always exquisite. I heard French cooking is highly influenced by Italian cuisine. I don't know how long it is true,But French regional cuisine is characterized by it's extreme diversity and style. Traditionally, each region of France has it's own distinctive cuisine. Today my recipe is from From country side which is a delicious flavorful vegetable stew. 

FRENCH COUNTRY STEW
INGREDIENTS:---
Cabbage  ---  3 cups chopped
Onion --- 1 medium finely chopped
Garlic  ---  4 cloves  chopped
Butternut squash or carrot  --- 3 cups peeled and chopped
Fresh thyme  --- 1 tab sp chopped
White beans  --- 1 can
Diced tomatoes  -- 1 cup
Crushed red chillies  -- 1/2 tea sp
Salt to taste
Pepper powder to taste
Vegetable broth   ---  4 1/2 cups
Oil  -- 1 tab sp
METHOD:--
1. In a soup pan heat oil and add chopped onion and garlic fry for a while then add butternut squash or carrot add 1/4 cup water and cook for five minutes.
2. Now add all other ingredients except white beans and tomatoes.
3. Add 4 cups remaining water and cook for 30 minutes in a very low heat.
After 30 minutes add tomatoes and beans and cook for 10 more minutes.
Adjust the seasoning and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Harira From Algeria

We have started another Mega BM this month. Actually I missed last mega BM and irregular in few month BM. That was SriValli, so kind of her, She didn't through me out from the BM group thank you so much for that Valli.

                                                                          When I saw the mail about this Mega Marathon, with the theme of International cuisine in alphabetical order I just wanted to do this. And let's check the theme Around the world in 30 days, when I saw this I just remember that old Raj Kapoor's movie Around the world in 8 dollars. I am a huge fan of Raj kapoor movies not only Raj kapoors all old movies. I don't know if Valli know about that movie or not but This theme made me to saw that movie once again. Any way that is an other story, now coming to the BM.
                                                                  This month we have to cook a recipe from each country in alphabetical order. Like day one we have to choose a country with the very first letter A. Means A for America, Algeria, Armenia, Argentina, and we have to cook a recipe from that country cuisine.

     My first choice is Algeria, This is a North African Country. I lived in North Africa for one year. When ever I get a chance I tried to explore the cuisine of north Africa. Like all other North African countries Algerian cuisine is a fusion of Middle Eastern and Mediterranean cuisine. Also got a strong influence of Turkish cuisine. Like other North African Mediterranean coastal countries Algeria  has its large range of tropical fruit and vegetables and they use a lot of vegetables in their cooking. Because of Mediterranean coast they also have a huge range of see food recipes also. Lamb is commonly consumed in all over the country. Flat breads like Kesra is eaten with every meal, but in some regions couscous is more favorite then flat breads. They use a lot of spices like cumin,  different verities of dry red chillies, coriander, nutmeg, fennel, ginger, mace, star anise, black pepper, caraway and many more like this. Traditionally Algerian food is cooked in clay vessels.
                                                        Salads will take an important roll in Algerian cuisine with a influence of French and Turkish cuisine. Some dishes were much more influenced by Spanish cuisine. Fresh seasonal fruits are served at the end of the meal. Sweets like Halwa (this looks like our sonpappidi), makroudh are eaten during the Ramadan month. Mint tea and Turkish coffee are the favorite drinks and drunk in the mornings with pastries.
                                                   My choice for today recipe from Algerian cuisine is Harira. Harira is traditional soup of Maghreb. It is a popular starter but also can have as a one pot meal because it contain lentils, chick peas, vegetables, meat, eggs and rice or pasta. It is usually served with hard boiled eggs and Algerian bread, dry fruits, traditional honey sweets also with slices of lemon.
                                             I made my Harira with out meat, served with bread.
Recipe adopted from here
INGREDIENTS:---
Onion   ---  1 big finely chopped
Tomatoes  ---  3 big
Celery  ----  1 stalk chopped
Olive oil  ---  2 tab sp
Zucchini  ---  1 peeled and chopped
Potato  ---  1 big peeled and chopped
Carrots ---  2 peeled and chopped
Lentils   ---  3/4 cup (dry)
Ginger  ---  1 tea sp ground
Coriander powder  ---  1 tab sp
Cumin powder   ---  1 tab sp
Turmeric powder  --- 1/2 tea sp
Hot paprika  ---  1/2 tea sp
Black pepper powder  --- 1/2 tea sp
Salt to taste
Bay leaf  --- 1
Parsley  ---  2 cups chopped
Coriander leaves  --- 2 cups chopped
Green pepper  -- 1 (can use jalapeno pepper)
Chick peas  --- 1 can drained and rinsed (I used dry chick peas soaked for overnight and cooked till soft)
Vermicelli broken in to bite size pieces or rice   ---  3/4 cup
Flour   ---- 3 tab sp
Lemon juice   -- juice of one lemon
Water  ---  1/2 cup
Caraway powder  --- 1 tab sp
Cumin powder  -- 1 tea sp
For serving hand full of chopped coriander leaves and lemon slices and bread.
METHOD:---
1. Heat olive oil in a huge pan add bay leaf, onion stir for a while then add ginger, coriander powder, cumin powder, turmeric powder, hot paprika, black pepper give a good stir.
2. Now add chopped carrot, potato, zucchini, lentils, fresh coriander leaves and parsley mix well .
3. In the meanwhile make a pure with chopped tomato and celery and add this tomato pure to vegetables. Mix well and add 4 cups of water (nearly one lit. water).
4. Cover with a lid and reduce the heat to medium heat and cook till lentils and vegetables are done.
5. Now with a help of a potato masher mash the vegetables and lentils lightly. Add 4 or more cups of water. Here the amount of water added is depend on your like whether you like a thin soup or a thick soup. we like a medium thick soup so I add 4 cups of water.
6. Add green pepper, salt to taste and let it cook for 20 more minutes.
7. In the meanwhile mix  flour, lemon juice and 1/2 cup water, caraway and cumin powder mix well and set a side.
8. Add pasta and chick peas cook till pasta become soft. Then add the flour mixture keep stirring cook till soup become thick as require, switch off the heat and add hand full of chopped coriander leaves
Serve hot with lemon wedges.
This soup is traditionally made with meat.
You can add a well beaten egg just before switch off the heat (if you like).  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Watermelon Gazpacho - Watermelon Chilled Soup

Soup is a liquid food, generally served warm. This is what normally we know about soups, but there are many verities in soups. In that list some soups we can serve chilled also.This child soups are normally served at room temperature or chilled. These are vegetable or fruit based traditional soups originating from Spain like Gazpacho. Gazpacho is a savory chilled soup generally served in summer. This is usually a tomato based vegetable soup, traditionally served cold in Spanish cuisine. I made a variation to this traditional soup with watermelon. Watermelon makes miracles in hot summer, This cool and refreshingly sweet fruit low in calories high in vitamin C, beta carotene and with lots of water content and also reduce the risk of breast cancer. so lets check my version of Gazpacho...
INGREDIENTS:--
Watermelon cubes  ----  2 cups (cut in to cubes and remove the seeds)
Cucumber   ---- 1/4 cup peeled and cut in to cubes
Apple juice  ---  1/4 cup
Cranberry's --- 1 tab sp chopped (i used dried cranberry's if you have can use fresh Berry's also)
Onion   ----  1 tab sp chopped
Fresh coriander leaves  --- 1 tab sp chopped
Lemon juice  --- 2 tab sp
Fresh mint leaves  -- few
Salt to taste
METHOD:--
1. Take half cucumber pieces, sprinkle a pinch of salt and set a side.
2. Blend watermelon pieces,cucumber pieces, chopped coriander leaves, mint leaves, cranberry pieces with apple juice and blend till watermelon is pureed. But make sure you froth should not farm on top of the watermelon puree.
3. Pour watermelon puree in to a mixing bowl, add cucumber pieces, onion pieces, lemon juice, salt to taste.
4. Keep this Watermelon Gazpacho in the fridge for 1/2 an hour
Serve chilled with bread or some crackers.
This is my second post Under the theme of SALADS/SOUPS in Blogging Marathon 26th edition check the other BM members post s here
 

CREAM OF CARROT SOUP WITH CRUNCHY APPLE

Carrot a beautiful orange colored root vegetable normally cooked as a side dish in South India.In North India it is used in salads, sweets,pulao and biriyani.Eating raw carrot is more beneficial for health,but carrot are used in a variety of ways .Carrot juice is also widely used as a health drink alone with carrots or mixed with other fruits.Carrot is well known for it's B-carotene, but when you eat them raw they releases only 3% during digestion and this will improve when you cooked. Pulp or chopped and cooked in soups,stews also grated and mixed with cake mixture or chopped or julienne carrots are mixed with rice are the most common ways to cook carrots.A bowl of piping hot soup will make a chilled winter evening more pleasant.

here I came up with a creamy, thick and delicious cream of carrot soup with a crunchy twist and here I go

INGREDIENTS:

Carrots -- 3

Onion -- 1 small

Garlic -- 3 cloves

Potato -- 1 small

Vegetable or chicken broth --- 300 ml or 1 can

Milk -- 1 cup (low fat milk)

Dry thyme - 1/2 tea sp (you can use fresh chopped thyme for more aroma)

Salt --- 1 tea sp or according to your taste

White pepper powder -- 1/2 tea sp

A dash of ground nutmeg

4 leaves of fresh spinach blanched and chipped finely

1 Apple de-seeded and chopped in to small chunks.

Olive oil -- 1 tab sp

METHOD:-

1. Wash carrots in lots of water(pealing the skin is optional) and cut in to small cubes.

2.Peal the potato and cut in to small cubes like carrot.

3. Cut the onion in to thin slices, Peal and chop garlic.

4. Heat olive oil in a saucepan add chopped garlic,onion stir for few seconds.

5.Add potato and carrot cubes,thyme give a good stir add broth mix well, bring to a full boil.

6. Reduce the flame,cover and cook in a low flame for 10 minutes.

7.Remove from heat and allow it to cool.

8.Blend the carrot mixture in a blender till smooth.

9.Bring back this carrot pulp to the saucepan add milk, chopped spinach and bring to a full boil,Reduce the flame and boil for 5 minutes, stir constantly.

10.Remove from heat add salt,pepper powder, nutmeg,Apple chunks mix well and serve hot.

Enjoy your chilled winter evening with hot crunchy,creamy carrot soup.

Note:-- you can use full cream milk instead of low fat milk

Butter in the place of olive oil

Can add 1/2 cup of cream for more rich taste and texture.

Can add more chopped spinach if you like.

SWISS OATMEAL SOUP

Oats........ normally we use oats as a cereal for breakfast which is very good for health. they contains a very high quantity of soluble fiber, it reduce bad cholesterol and reduce the risk of heart disease. Generally oats considered as a health food because of its fiber. This healthy grain is nearly equivalent in quantity to soy protein and also equal to meat and egg protein. When I was searching for Swiss recipes for AWED- Swiss, I find this recipe from here. Normally I have oats with milk and fruits but here it is a soup with potato which is taste great and they says this is traditional recipe from Swiss. In this traditional recipe they use only potato but I think we can use carrot and fresh peas also that may make this more like a full meal any way will try that next time. And here I go with the recipe for SWISS OATMEAL SOUP

INGREDIENTS:------
Oatmeal --- 1/2 cup
Salt to taste
Butter – 2 tab sp
Water --- 6 cups
Potatoes --- 2 peeled and cut in to slices
Grated Swiss or emmenthaler cheese – 1/2 cup
Nutmeg – 1 dash (optional)

METHOD:-----
1. Fry oatmeal with half butter till golden and then add water bring to a full boil and reduce the flame and cook in a low flame till oatmeal become like gruel (ganji).
2. Now add the slice potato and cook till potatoes are tender.
3. Now add remaining butter and grated cheese, nutmeg
4. If you fell it looks little thick then you can add required hot water to the soup.
Serve hot.
5. This soup it self is a full meal so I think no need to serve any bread with this if you like you can serve with any bread you like.
This soup goes to A.W.E.D -SWITZERLAND AT CURRY LEAF S Experiments,Emotions,Experiences with food EVENT BY DK OF CHEF IN YOU

MOROCCAN CHICKPEA VEGETABLE SOUP

Moroccan cuisine has become one of the most fascinating foods now days all over the world. Its rich variety of stews and refined use of spices and the mixing of conflicting tastes and a delicious array of sweets, all define Moroccan cuisine, a cuisine that abounds in true Mediterranean essence.
And here I am with to day s recipe Moroccan chick pea and vegetable soup. This soup is a vegetarian of a thick aromatic soup, more like a stew which they enjoyed with whole meal bread or Khbuz. Traditionally they enjoyed this soup at the end of the day of fasting during the holy month Ramadan and here it is……………….


INGREDIENTS:----
Olive oil --- 2 tab sp
Onion s ---- 2 chopped
Ground cinnamon --- 1 tea sp
Turmeric --- 1/2 tea sp
Salt to taste
Ground pepper --- 1/2 tea sp (according to your taste)
Grated ginger --- 1/4 tea sp
Red chili power or hot chili sauce --- 1/4 tea sp
Saffron – 1 pinch crushed
Tomatoes --- 2 big chopped
Brown lentils --- 1/2 cup
Chickpeas – 1 cup
Carrots – 2 cut in to rounds
Potato – 1 medium cut in to small cubes
Water or vegetable broth --- 4 cups
Coriander leaves – 1/2 cup
Lemon juice --- 1/4 cup
Flour – 2 tab sp

METHOD:-----
1. In a heavy saucepan heat olive oil on a medium heat and add chopped onion s and fry till onion become soft, stir in between.
2. Now add turmeric powder, pepper, ginger, red chili powder or hot pepper, cinnamon powder, salt to taste and saffron and stir for 2 min.
3. Then add tomatoes and brown lentils, chickpeas carrot s, potato cubes, vegetable broth. bring to a full boil and reduce the flame cover and cook for 40 min. or till vegetables and lentils are tender.
4. Now mix flour in 1/2 cup water till smooth and add this flour mixture to soup and mix well.
5. Then add lemon juice (here if you feel like this soup become thick then add 1 cup more water and bring to a full boil).
6. Taste and adjust seasoning and garnish with coriander leaves
Serve with any bread.
THIS PROTEIN RICH CHICK PEA SOUP GOES TO LAVI S IAVW - MORACCAN EVENT BY VISHALI OF HOLY COW

HERBED WHITE BEAN SOUP

INGREDIENTS:---
Dried white beans ---- 1 cup
Vegetable stock --- 4 cups
Water ----- 2 cups
Carrot --- 1 no. chopped
Yellow onion ---- 1/4 cup chopped
Garlic ---- 2 cloves crushed and chopped
Dried parsley --- 1 tea sp
Dried sage --- 1/2 tea sp
Dried crushed rosematy -- 1/4 tea sp
Dried basil --- a pinch
Salt to taste
Ground black pepper --- 1/4 tea sp
Small potato cooked and mashed --- 1 no.

METHOD:----

Soak white beans in water for over night.

In a pressure cooker add beans,carrots, onions, and all herbs, salt to taste,crushed garlic,vegetable stock and cook for 3 whistles,switch off and let it cool open and mix well and add mashed potato and water again bring back to heat and bring to a full boil season with ground pepper powder boil for 5 min. more and serve hot.

Garnish with greated cheese and chopped parsely

In original recipe they cooked this soup on stove top in a open sauce pan that will take long time so I changed that and cooked in pressure cooker.I hope you all like this.

CARROT AND CORIANDER SOUP

This helthy carrot soup is my first entry for FIC-ORANGE hosted by Aparana of My diverse kitchen for this month event started by Sunshinemom

Carrot --- 2

Fresh coriander leaves --- 1/2 cup chopped

butter --- 1 tea sp

Onion --- 1 smal

Garlic --- 4 cloves

cumin seeds --- 1 tea sp

Lemon juice --- 1 tab sp

Salt to taste

White pepper powder --1/2 tea sp

METHOD:----

Clean and chopp carrot, peel wash and chopp onion, wash and chopp coriander with stems, chopp garlic finely.

Heat butter in a sauce pan and add cumin seeds then onion and garlic and fry for 2 min.

Now add carrots and coriander stems with 1 tea sp coriander leaves, reserve some leaves for toping.

Add 3 cups water and cook till carrots are completely cooked, remove from heat and cool it then blend it it in ablender to make a smooth puree.

Now strain this puree and pour back in to the sauce pan and boil for 10 min and reduce slightly

Now add white pepper powder and salt to taste and add 1 tab sp lemon juice and bring to a full boil and remove from heat.

Serve hot top with chopped coriander leaves.

Ididn't add any thickner like corn starch because i want this with it's own fresh color and aroma so if you like can add

Serve with any bread or pakodi i served with leftover rice pakodi

Enjoy your meal

ORZO PASTA SOUP WITH MUSHROOMS

Orzo pasta some times called as Italian rice but not made out of rice made with hard wheat semolina.It is also known as Risoni.They looks like rice, slightly smaller then pinenut, it is frequentlly used in soups.Orzo, which means barley in Italian,for a surprising twist, substitute orzo for Arborio rice in your next risotto because it has a texture of traditional Arborio rice.and here i am with my recipe for ORZO SOUP WITH MUSHROOMS................... INGRIDENTS:-----
Orzo pasta ---- 1/2 cup
Mushrooms --- 1/2 cup chopped
Capsicum --- 1/2 cup thinly sliced
Onion --- 1/4 cup thinly sliced
Extra virgin olive oil ----- 1 tab sp
Garlic --- 1 clove finely chopped
Parsley or coriander leaves --- 1 tab sp finely chopped
Tomato --- 1 tab sp finely chopped
Fresh ly ground black pepper to taste
Salt totaste

METHOD:---

Boil water in a sauce pan with little salt and 1/2 tea sp oil and add risoni to the boiling water and cook for 8-9 min, mix in between after 8 min. check if it is cooked they looks shiney and soft then remove from heat and drine the hot water and pour cold water over it and remove cold water also and keep a side.

Now heat oil in a pan add chopped garlic and sliced onion and stir for few min. then add sliced capsicum,and mushroom fry till vegetable s are tender then add chopped tomato, chopped parsley or coriander stir once and add salt and pepper and add 1 cup of water mix well and bring to a full boil and cook for 2 min, then add cooked orzo pasta mix well and bring one more boil and remove from the heat

Serve hot garnish with leek rings and shaved parmigiano cheese if you like

I didn't add any cheese because i don't like cheese much and it is a full meal itself and i had this for my lunch today.

I like clear soups so i made it as a clear soup if you want it as a thick soup then grind half mushroom mixture before you add the pasta and bring to a full boil then add pasta to the soup and again bring to a full boil then serve and i used olive oil if you want can add butter that is your choice.

hope you all like my recipe

Thank you so much sweatha and priya for reminding me Vaishalis It'sveganworld -- Italian event iam sending this soup to the event at Holy cow since i didn't add butter or any cheese in this.

TOMATO SOUP

Tomatoes --- 4
Garlic – 2 cloves
Ginger ---- 1/2 inch piece
Carrot --- 1/2 medium
Celery --- 2 inch stalk
Onion – 1 medium
Sugar – 1 tea sp
Butter – 1 tab sp
Bay leaf --- 1
Peppercorns --- 6
Salt to tast
Pepper powder --- 1/2 tea sp
Peel and wash and chop carrot, garlic, ginger,celery and onion and wash and chop tomatoes.
Heat butter in a pan add bay leaf, pepper corns then add chopped onion, ginger and garlic,celery and fry for few min.

then add chopped carrot and tomatoes fry for 2min. then add 2 cups of water bring to a full boil now cover with a lid an d cook for 10- 15 min.
After 15 min. remove from fire and strain through a strainer to remove the water and keep this water a side .
Remove pepper corns and bay leaf and let it cool and blend in a blender to get a puree and again pass through a strainer to get a smooth puree.
Now add the strained pure to reserved water and adjust the consistency with adding more water for your need
Now bring it back to heat add salt, sugar and pepper powder to your taste mix and let it simmer for a couple of minutes
Remove and serve it hot with a tab sp of cream on top and any bread
Enjoy your hot soup in a winter dinner

GREEN APPLE AND GREEN PEA SOUP

Green apple ---1 peel and chopped
Green peas -- 1 cup frozen or fresh
Onion --- 1 small chopped
Potato --- 1 small peel and chopped
cinamon --- 1 inch piece
Ginger --- chopped 1 tab sp
Salt to taste
Pepper to taste
Butter --- 1 tea sp
Cream for toping


Heat butter in a sauce pan add cinamon,ginger chopped and chopped onion and fry for a min. then add chopped potato and cook till potato become soft stir in between
now add chopped apple and green pea s add 1/2 cup water and cook for 10 -15
min. remove and cool it.
Blend it in a blender till smooth and again pour it in to sauce pan add 11/2 cup water, salt to taste and pepper and bring to a full boil.
Garnish with cream and serve hot with dinner roll s
can add 1 tab sp sweet corn kernels in each bowl for a better taste
And you can grill the potato and green apple insted of cooking in the butter and boil with green pea s and blend it in a blender this way will be more helthy
I hope you all enjoy this recipe,this is a big hit in my new year party and I hope you all also like it.
Enjoy your meal.

SWEET CORN AND MUSHROOM SOUP

INGRDIENTS:----

Corn kernels – 1 cup fresh or frozen
Green onion --- 1 tab sp chopped
Garlic --- 2 cloves chopped
Mushroom chopped --- 1/2 cup
Green bell pepper – 1 small chopped
Butter – 1 tea sp
Salt to taste
Pepper powder – 1 tea sp
Low fat milk --- 1/2 cup
Corn flour – 1 tea sp

METHOD:-----------
Cook corn kernels in 2 cups of water till tender then remove 1/4 cup corn kernels cool and grind in to a paste
Heat butter in a sauce pan add chopped garlic and green onion and fry for a sec. then add chopped mushroom and green bell pepper and cook till mushroom leaves its water and absorbs
Then add cooked corn kernels with water and ground paste mix well and bring to a boil then add milk again bring to full boil stir continuously
Now dilute corn flour in 1tab sp water and add to boiling soup mix well add salt and pepper
Serve hot with vinegar chilies and dinner roll
Can add any other vegetables like very finely chopped carrot, French beans, cabbage, or shredded chicken or a beaten egg any thing you like

This is my entry for Winter Treat Event hosted by Trupti at http://recipecenterforall.blogspot.com/2008/12/announcing-winter-treat-event.html

CREAMY ROSTED RED BELL PEPPER SOUP

Again one more lovely soup from my Fellow blogger Curry Leaf we enjoyed it a lot

I didn't make any changes in this and here is the delicious CREAMY RED BELL PEPPER SOUP recipe

INGREDIENTS:-------

Red bell pepper --- 2no

Onion --- 1 no

Garlic cloves --- 1-3

butter -- 1 tab sp

Coriander leaves --- a few

Tomato paste -- 1 tab sp or 1 small tomato chopped

Heavy cream -- 1/2 cup

Corn starch --- 2 te sp

water or stock --- 1 cup

salt and pepper as per taste

Red chilli flakes or any other spice as per taste(I used wight pepper pow.)

METHOD:------

Cut bell pepper in to length wise in to halves and place skin side up on a baking sheet, and place under a broiler for 10 -12 min.

untill the skin charred amd liquid oozes out of the bell pieces.

Remove the bell pepper pieces and seel them in a ziplocbag and let them sweat in side the bag and cool so that it become easyier to remove the skin.

Once they are esy to handle peel the skin and chop them in to small pieces,

chop onion ,coriander, if useing tomato chop in to small pieces and crush garlic

Now melt butter in a pan add onion and garlic and fry till raw smell dissappears,then add bell pepper, tomato and add water and bring to a boil,and let it simmer for 5-10 min.

add spice, salt, coriander leaves, and corn starch mixed in water mix well and simmer for few more min.

then add cream and let it heat for some time.

now remove and cool the soup for a min. and blend it in a blender by batches

Garnish with cream and tosted bread pieces or Serve with your choice of bread or any thing you like

I served with chicken tikka

MINTY PEA SOUP

This beautiful and helthy mint flavored soup I have adopted from DK shttp://culinarybazaar.blogspot.com/ and believe me this soup was so delicious THANKS DK for such a nice recipe.And here is the recipe . Idid'nt change any thing only she used red potato and I used normal potato. And the recipe is like this---
INGREDIENTS:----
Onion --- 1 chopped
Potato -- 1 large cut in to cubes
garlic cloves -- 2-3 minced
ginger 1 inch grated
Fennal seeds -- 1 tea sp
coriander and cumin powder --- 2 teasp
milk -- 1 cup
yogurt -- 1/2 cup
peas -- 1 cup
Mint chopped --- 3-4 tab sp
Salt and pepper as per taste
METHOD:--
heat 1 tea sp oil in a sauce pan add ginger, garlic, onion and potato add salt and stir foe 2-3 min.
then add coriander and cumin powder,fennal seeds, and stir for few more min.
Now add 1cup water cover with a lid and cook for 5 min.
Then now add peas, mint and milk and cook till soft.
Remove from flame and let it cool and then blend till creamy,
again pour it back to pan and add yogurt , and season with salt and pepper
Serve hot with and bread or dinner roll

CARROT&SPINACH SOUP

Carrot – 4
Potato – 1
Onion – 1
Butter – 1 tab sp
Garlic -1 clove crushed
1 cup milk or water
Salt and pepper for taste
Cut carrots, potato and onion in to cubes
Heat butter in a sauce pan add crushed garlic fry for 1 second then add onion fry till soft and add potato and carrot cook till soft remove and let it cool and make a puree and bring back to sauce pan add 1 cup milk or water and bring to a proper boil add salt and pepper to taste
If you want you can add boiled macaroni to this and a tea sp lemon juice also
For a SPINACH SOUP:-
Spinach – 1bundle
Onion – 1 small
1/2 tea sp – cumin seeds
1tab sp – oil or butter
1 green chili
1 cup milk or water
1 clove garlic
Choppe onion, green chili, garlic, and spinach
Heat oil or butter in a sauce pan add chopped garlic and onion and fry till soft then add chopped onion and spinach and fry for 2 minutes sprinkle some water and cook for a minute remove fire cool it and blend it in a blender to a pulp and bring back to sauce pan add milk or water bring to a boil add salt and pepper to taste remove from heat and serve hot with garlic bread
Now I am going to send this carrot and spinach soup in one bowl for our INDIAN FLAG colors for 15 AUGUST INDEPENDENCE DAY
This is for the event hosted by pooja for independence day at

I used carrot soup for saffron
Spinach (palak) for green
And cream for white

This recepie is for INDEPENDENCE DAY EVENT hosted by pooja @

http://creativepooja.blogspot.com/2008/07/theme-of-week-is.html

TOMATO & DATE CHUTENY WITH CARROT AND BROAD BEAN SOUP

1 kg - tomatoes
3 - cloves garlic
10 dates(with out seeds)
2-3 tab jaggery crushed or sugar
A small piece of tamarind or 1/4 teasp tamarind pulp
1/2 teasp – turmeric powder
1teasp – chili powder
Salt to taste
Oil – 1/2 cup
Soak dates and tamarind in water for 1/2 hour then grind in to a smooth paste and keep a side
To make tomato pulp boil water in a vessel slit tomatoes on top and drop in to the water and boil for 5 minutes remove from water and peel of the skin and choppe very finely peel the skin and choppe garlic very finely
Heat oil in a sauce pan add mustard seeds let them pop up then add chopped garlic and chopped tomatoes stir once and add turmeric powder, chili powder, salt to taste, let it cook until tomatoes are cooked make sure if there is no water in the tomatoes then add ground paste of dates mix well and cook till oil comes out on the sides keep stirring when oil comes out from the sides now add jaggery stir for few more minutes and remove from the fire
You can serve this as a dip or a toping on the toast
TOMATO DATE CHUTENY ON GARLIC TOAST
Garlic bread – 1
Hard boiled egg – 1 chopped
Tomato and date chutney – 1tabsp
Slice the garlic bread and toast it on a fry pan or in the grill for few seconds and remove from heat and spread tomato chutney on it and top with chopped hard boiled egg and serve with any soup
Here I served with Carrot and broad bean soup
CARROT AND BROAD BEAN SOUP:-
Carrot – 250 gms
Broad beans (dry) – 1/2 cup
Garlic – 2-3 cloves
Chopped parsley or coriander leaves – 1 tabsp
Freshly ground black pepper – 1/2 teasp
Salt to taste
1teasp- olive oil or 5gms butter
Soak broad beans in enough water for over night or you can use tined also then no need to cook them if you are using dry one have to soak them for over night
Clean carrots in water rub with a brush and wash in the water and cut roughly
Heat oil or butter add chopped garlic and fry for few seconds
Add carrot and soaked broad beans and 2-3 cups of water cook them till soft you can cook them in a pressure cooker for 2 whistles
Grind carrots and a few broad beans in to a smooth paste and mix this paste to the remaining cooked broad beans bring to a boil add salt to taste and pepper powder you can adjust water as you require don't make very thin add chopped parsley boil for few seconds remove from heat and serve hot
You can top with cream if you want