Monday, August 8, 2016

Aug 8 - Cream of Broccoli and Green Pea soup.



This was originally intended for my main blog 3 years ago , but it got diverted as a contributed recipe to a very prominent Indian Newspaper based out of Chennai. Little did I realize at the time what a bunch of sub standard unprofessional freeloaders they'd turn out to be. This soup was inspired and adapted to Indian flavors from Ree Drummonds recipe but took on a marked South Indian tinge with the finishing touches of pickle oil and 'kadugu mangai sauce'. Copying and pasting the entire recipe since it was mine in the first place!


Cream of Broccoli & green pea soup
(makes ~ 4 servings, Prep time: ~10 min, Cooking time: ~ 20 min)
You need:
• 1 1\2 cups Broccoli florets (no stalks) shredded through a grater
• 1\2 cup fresh, frozen or dried green peas
• 4 tablespoons Ghee
• 2 medium sized onions finely diced
• 1\2 teaspoon powdered cumin
• 1\2 cup all purpose flour (Maida)
• 2 – 2 1\2 cups milk (add more as per taste)
• Fresh cracked peppercorn to taste
• 1\2 - 1 cup shredded cheddar cheese (depending on how thick you prefer your soup)
• Salt to taste
• Your choice of any mustard based traditional pickle sauce/oil
Method:
Add one cup of water to the peas and pressure cook them until soft. Using the back of a spoon, mash the peas and set aside.
Simultaneously, heat the ghee in a heavy bottomed pan. Just as it begins to shimmer, add diced onions and sauté for about 5 minutes on medium heat, until they turn soft and translucent. Add powdered cumin, and mix it well with the onion. (This allows the aromatic oils from the spice to be released). Now stir in the flour and cook for about a minute. Then add shredded broccoli, cracked peppercorn and just a pinch of salt (Add the salt judiciously since the cheese already contains plenty of it). Stir in milk, adjust the heat to medium-low, add the cooked peas and cook until the broccoli is soft. (~15 minutes)
Add cheese and allow it to melt completely. Remove from heat, taste and adjust for seasonings. Serve as is if you like a chunky home style texture, or if you prefer a silky smooth texture, pour the soup into a blender in batches and puree till it reaches your preferred consistency. Strain, ladle into bowls and serve warm with wedges of toast. Serve the condiment on the side to be added as per your preference. For an even milder variation, substitute the broccoli with shredded cauliflower.

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