Soups on Simmer

KEEP WARM ON THESE LAST CHILLY DAYS OF WINTER WITH THESE HEARTY SOUPS THAT ARE SIMPLE TO PREPARE AND TASTE SO GOOD

1 Asparagus soup with parmesan soufflé and poached egg

ASPARAGUS SOUP

Ingredients ASPARAGUS-600 GMS MILK-800 ML CHOPPED ONION-50 GMS CHOPPED GARLIC-40 GMS OLIVE OIL-60 ML GARLIC ONION SALT AND PEPPER-TO TASTE

Method 1- Sauté onion and garlic with olive oil

in a pan till they turn translucent. 2- Now add cut asparagus and sauté

for a while then add milk. 3- Leave the pan on a low flame till the milk simmers for about 4 to 5 mins (till asparagus is cooked). 4- Once this is done, blend the mixture and strain it. Check for the seasoning.

PARMESAN SOUFFLÉ

Ingredients UNSALTED BUTTER-60 GMS GRATED PARMESAN-90 GMS WHOLE MILK-200 ML ALL-PURPOSE FLOUR-80 GMS SALT AND FRESHLY GROUND BLACK PEPPER-TO TASTE EGG WHITE-6 EGG YOLKS-6

Method 1- Heat milk in a pan, add flour and whisk

till the mixture is blended. 2- Turn off the flame and add parmesan

cheese and whisk again till it is blended. 3- Cool the mixture, fold the egg yolks in it

and keep aside. 4- Take egg whites in a bowl and beat with a

whisk into stiff peaks. 5- Now slowly fold the egg whites into the

cooled mixture and add seasoning. 6- Butter a small baking dish and shift the

mixture in small portions. 7- Bake in the preheated oven at a temperature

of 130-140 degrees for about 18 to 20 mins. 8- Once souffle is raised and cooked from in

side remove from the oven and demould.

2 Thyme scented roasted corn soup in sour bread

Ingredients FRESH ROASTED SWEET CORN-300 GMS MILK OR VEGETABLE STOCK-800 GMS ONION-100 GMS GARLIC-50 GMS THYME-25 GMS OLIVE OIL-60 ML SOUR BREAD-4

Method 1- Sauté onion and garlic in a pan with olive oil and add roasted sweet corn. 2- Stir for about 4 to 5 mins with fresh thyme. 3- Add milk or stock

and simmer for about 12 to 15 mins. 4- Now blend the mixture, strain and check

for seasoning. 5- Take sour bread, cut off the top and make a

hollow from the inside like a bowl to serve. 6- Pour soup into the bread cup and serve hot.