Showing posts with label Soups and Salads. Show all posts
Showing posts with label Soups and Salads. Show all posts

Broccoli Soup




         Broccoli is not a widely available vegetable in India, so I had no knowledge about it. Infact I got to taste this vegetable on my Flight journey to the USA and later on fell for the Broccoli Cheddar Soup from Subway and Panera Bread. Have heard many people are not too fond of this vegetable and kids just run away...luckily all 3 of us in our family are broccoli lovers. Sauteed or Steamed with some salt and pepper, we love to munch. 




This week Fall Fest features Broccoli and here I am with a Simple soup using Broccoli. This light green soup that can be made easily with ingredients that are available in our pantry all the time. You can make this quickly for large parties too. Thickness of soup is decided by you so make them light or Thick and have them for a cozy winter.





Ingredients:     Servings: 4 people
Broccoli - 1 Big Floret
Onion - 1 small
Celery - 3 sticks
Chicken Broth - 14 oz can (Vegetable Stock can also be used)
Milk - 1/4 cup
Water - 8 cups (To boil broccoli)
Butter - 2 tablespoons
Corn Flour - 1 tablespoon (All purpose flour can be substituted)
Salt - as needed
Pepper - 1/4 teaspoon



Method:
  • Boil water with salt in a sauce pan. Add Broccoli, cover and cook for 5 minutes on the same boiling temperature, Switch off stove.


  • Strain Broccoli and Keep the boiled water (as we can use this to dilute soup if it gets thick). Once cooled use a blender and Puree cooked broccoli with 1/2 cup of its cooked water (remember to pulse 2 or 3 times slowly before running the blender at a high speed).


  • Chop Celery and Onion. In a stock pot, heat butter and add chopped Celery and Onions. Cook until they are tender soft.


  • Add in Chicken broth. When it starts to boil, add pureed Broccoli. Stir well, close and simmer for 5 minutes.


  • In a bowl Mix Corn flour and milk together. Add this mixture to the Broccoli soup getting ready in the stock pot, stir well with some salt and pepper, let it cook on medium flame for 10 more minutes (If soup looks thick then reduce the thickness by adding remaining water in which broccoli was cooked).




Soup is READY!



Fall Fest Event of Food Network Features "BROCCOLI" this week
Check out for more exciting Broccoli recipes from my Fall Fest Friends in the below links:


Labels:

Sweet Corn Salad

             


             Today when I was busy cooking, wanted something just to munch on. An idea popped in my mind - corn salad !! I made this and kept munching during my cooking. My hubby (not crazy about corn unlike me..) was anxious peeping inside the kitchen wondering what I'm nibbling without sharing with him - I offered him a scoop but he lost interest seeing it was corn... I just challenged him to taste and then decide. After tasting he was smiling and he took the whole bowl for eating because of the tangy-sweet taste. He loved this salad. I could not resist the way the bowl looked near the book he was reading...so had to click.


Ingredients:

Sweet corn - 1 cup (Steamed, i used raw)
Tomato - 2 tablespoons(Finely chopped)
Lemon juice - 1/2 teaspoon
Butter - 1/4 teaspoon
Pepper powder - 1/4 teaspoon
Cilantro - 1/4 teaspoon(finely chopped)
Salt - just a pinch or as needed.


Method:
  • If u do not wish to use raw corn then have them steamed or simply microwave with butter for 30 seconds.
  • Just take a bowl and mix everything together - isn't that easy!
  • Your corn salad is all ready to serve.





NOTE:
  • We can also use some finely chopped onions, celery, mint leaves, chat masala, chilli powder, green chillies and shredded Parmesan cheese too.




Am happy to send this recipe to:





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