Written By: Upneet Pansare | Updated : November 30, 2018 12:38 PM IST
Image credits by: Broccoli & Almond Soup
Cold winter is the best season to indulge in hearty, healthy and filling soups. Full of vegetables, meat and delicious flavours, soups can be as good as complete meals. These soups are not just made with nutritious ingredients, but they are also excellent low-calorie and excellent for weight loss. Try these winter soup recipes from the chefs of Galylord restaurant, Mumbai.
1. Broccoli and Almond Soup
Serves 4- 6 Pax
Ingredients
800 ml Vegetable Stock
700 gm Broccoli
50 gm Ground Almonds Toasted
250 ml Skimmed Milk
Salt & Freshly Ground Black Pepper to Taste
Method:
Cut the broccoli into small florets and steam for about 6 8 minutes until tender.
Place the steamed broccoli, veg. stock, 40 gms of Ground Almonds, skimmed milk in a blender and process until smooth, Season with Salt & Pepper.
Pour the mixture in a pan and heat gently, Serve in bowls garnished with remaining toasted almond powder.
Cream of Almond Soup
2. Cream of Almond Soup
Serves 5 Pax
Ingredients:
800 ml vegetable Stock
Skimmed Milk 200 ml
Toasted Powdered Almonds 100 gm
Butter 50 gm
Flour 50 gm
Salt & Pepper To Taste
Grated Nutmeg a pinch
Almond Essence 2 or 3 drops
Toasted Almond Flakes 10 gm
Method:
In a heavy-bottomed saucepan melt the butter over low heat. Add in the flour and milk stirring continuously until a smooth roux is obtained. Add the powdered almonds and lastly add the vegetable stock and simmer gently. Add the seasoning and serve hot, garnished with almond flakes.
Lamb & Chargrilled Bell Pepper Soup
3. Lamb & Chargrilled Bell Pepper Soup
Serves 5 pax
Ingredients:
Lamb Bones (preferably shank & shoulder) 750 gms
Onions chopped 150 gms
Celery chopped 150 gms
Ginger chopped 25 gms
Garlic chopped 25 gms
Carrot 40 gms
Chargrilled Red/Yellow/Green Bell Peppers (quartered) 3 nos.
Whole Spices Mix (Black Pepper, Cinnamon, Cardamom, Clove, Bay leaf) 60 gms
Salt 20 gms
Water(warm) 1 ltr.
Oil (Sunflower or Olive) 60 ml
Method:
Add the oil in a stock pot and saut the onion, ginger and garlic, over medium heat for a few minutes. Add the whole spices, celery and carrots and chargrilled bell peppers along with the lamb bones. Increase the heat and stir for a while till the bones are browned. Add the salt, stir thoroughly and pour in the warm water gradually.
Simmer the contents for an hour over low heat. Strain through a `muslin cloth check the seasoning and serve in bowls garnished with some reserved dices of chargrilled pepper and lamb.
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