1. Brocolli and Almond soup
Ingredients
Blanched almonds 100gm
Butter 20gm
Onion finely chopped 100gm
Garlic finely minced 30gm
Chicken stock /vegetable stock 1 ltr
Broccoli stems peeled 500gm
Salt to taste
Ground white pepper to taste
Watch this video on youtube – click on it
Instructions
Toast the almonds in a small fry pan until they become fragrant and turn a little brown. Remove from pan and reserve.
In a large heated soup pot, add the butter and when it gets hot, add the onion and cook for a few minutes. Add the garlic and continue cooking for a minute or two. Add the broccoli and cook for an additional 5 minutes.
Add the chicken stock and bring to a boil. As soon as it starts to boil, lower the heat, and simmer for 12 minutes or until the broccoli becomes fork tender.
Add the reserved almonds to the soup but reserve a few for garnishing at the end. Puree the soup with a hand blender, regular blender or food processor.
Taste and adjust seasoning with salt and pepper.
2. Cream of Almond Soup
Ingredients of Cream of Almond Soup
800 Ml vegetable stock
200 ml skimmed milk
100 gms toasted almonds (powdered)
50 gms butter
50 gms flour
to taste salt and pepper
A pinch of nutmeg, grated
2-3 drops almond essence
10 gms toasted almond flakes
How to Make Cream of Almond Soup
1.In a heavy bottomed sauce pan melt the butter over low heat.
2.Add in the flour and milk stirring continuously until a smooth roux is obtained.
3.Now add the powdered almonds and lastly add the vegetable stock and simmer gently.
4.Add the seasoning and serve hot garnished with almond flakes.
3. Almond and Mushroom Soup
Ingredients of Almond and Mushroom Soup
1/2 Cup almonds, soaked and peeled
1/2 cup milk
50 gms mushrooms (wiped) and chopped fine
2 tbsp butter
4 tbsp maida
4 cups water
2 tsp salt
1/4 tsp white pepper powder
4 tbsp cream
How to Make Almond and Mushroom Soup
1.Chop 2 Tbsp almonds and keep aside.
2.Blend the rest of the almonds with the milk.
3.Heat the butter and oil and add the chopped almonds and mushrooms till a little glossy.
4.Add the maida and saute over low heat till changes color slightly.
5. And Add the water a little at a time, stirring all the time to blend well. (There should be no lumps of maida).
6.Bring to a boil, lower the heat and add the milk and almond mixture, salt and pepper and simmer for 4-5 minutes, stirring off and on to avoid scorching.
7.Serve hot, garnished with the cream.
4. Seb Aur Badaam Ka Shorba
Ingredients of Seb Aur Badaam Ka Shorba
150 almond, peeled
20 ginger
5 white pepper powder
10 honey
2 jeera
for topping cream
10 refined oil
5 shahijeera
5 saunf
2 cinnamon
to taste salt
200 veg stock
How to Make Seb Aur Badaam Ka Shorba
1.Blanch the almonds, make a puree and keep aside.
2.In a pan, heat a little oil,add ginger and green apple dices with a little water to boil.
3.Cool it down to make a puree.
4.In a separate sauce pan, add a little refined oil, shahijeera, saunf and cinnamon and sauté well.
5.Add almond puree to cook for sometime then add apple puree.
6.After that, add a good vegetable stock cook for 20 minutes, add honey, pepper and jeera powder.
7.Check the seasoning.
8.Finish with cream and almond flakes which are toasted and are with skin.
5. Subz Badam Ka Shorba
Ingredients of Subz Badam Ka Shorba
200 carrot
200 beans
200 cauliflower
200 green peas
100 onion
30 ginger
20 garlic
60 cooking oil
20 khada masala
30 dhania green
100 almond
to taste salt
How to Make Subz Badam Ka Shorba
1.Take fresh vegetables – carrots, beans, cauliflower and green peas. Wash them properly and keep it aside.
2. now Take ghee in a pan. Put jeera, ginger, garlic and all the vegetables. Cook it properly. Once cooked, let it cool down.
3.Grind into fine paste.
4. Then Take oil in a pan. Add chopped ginger, garlic and the grinded vegetables and Add water.
5.Let it boil. Check seasoning and serve hot with namak pare.