Have a balanced meal in a bowl

Soup meals can be delicious, nutritious and healthy if they have the right ingredients. They have to strike a balance between the deep flavours of slow cooking and the brightness of the more delicately cooked constituents.

migrator|27 Feb 2016 9:59 PM IST

Roasted chicken and bell pepper soup with poached eggs

Chennai

Try out these recipes of soup meals.

ROASTED CHICKEN AND BELL PEPPER SOUP WITH POACHED EGGS

Ingredients: Serves 4 portions

50 ml olive oil

6 pieces bell pepper (red, yellow and green peppers)

300 gms tomato

4 cloves garlic

50 gms leek

50 gms celery

100 gms carrot

100 gms zucchini

100 gms potato

50 gms corn kernels

100 gms onion

50 gms garlic

50 gms barley

50 gms beans

10 gms basil

100 gms broccoli

4 poached soft eggs

250 gms roasted chicken slices

1 litre chicken stock

Salt and pepper as required

Method:

Heat oil in a pan. Sauté leek, celery, onion and garlic slightly for a white colour.
Then add chopped tomato, sauté it.
Add chicken stock, salt, and roasted and shredded/chopped bell peppers.
Add all the diced vegetables — beans, carrot, zucchini, corn, barley, potato and broccoli.
Then add roasted chicken slices and at the end, top with hand crushed basil leaves. Check for seasoning and add crushed pepper.
While serving, place the poached egg and then pour the soup on top.

Meril Antony Aricatt, Executive chef, The Gateway Hotel IT Expressway

CHICKEN DUMPLING SOUP

Ingredients:

For dumplings

150 gms flour

50 gms chicken, minced

20 ml oil

50 gms onion

5 gms spring onion

5 gms ginger

5 sprigs coriander

1 tsp each light soya sauce and oyster sauce

1 tsp chicken

2 tsp chicken broth powder

Salt as required

1 tsp sesame oil

For soup

5 gms Chinese cabbage, shredded

5 gms pok choy

5 gms broccoli florets

5 gms carrot, sliced

5 gms zucchini, sliced

5 gms Spring onion

Salt as required

300 ml water

5 gms spring onions, chopped

Pepper and salt as required

Pinch of sugar

1 drop of sesame oil

Method:

For dumplings, mix all the ingredients together, keep aside. Add little water to the flour to form a smooth dough, knead the dough cut it round with cutters stuff it with the chicken mixture, allow it to rest.
In a small stock pot take the water bring it to boil. Now slowly cook the dumplings in some chicken stock for 15 minutes.
Add in the vegetables. Cook for five minutes, check for seasoning and serve with a drop of sesame oil.

Jacob Justine Chef de cuisine, The Raintree, Anna Salai

UDON NOODLE SOUP

Ingredients:

30 gms Udon noodles

5 gms Chinese cabbage

4 gms cucumber slices

4 gms snow peas

4 gms Pok choy slices

5 grams carrot, diamond shaped slices

300 ml vegetable stock

3 gms salt

2 gms white pepper

1 gms sugar

2 ml light soya sauce

5 ml cooking wine

1 ml sesame oil

2 cloves garlic

Few celery leaves, leeks and parsley to prepare the vegetable stock

Method:

Sauté garlic in a big pan, add carrot slices, celery, leeks and parsley.
Add cold water and bring to boil, season and strain. Keep aside.
Boil the udon noodle with hot water, oil and salt. Set aside.
Add the vegetable stock, add the vegetables and cook till soft.
Add cooking wine, season with salt, pepper
Add some soya sauce to the soup.
Finish with some sesame oil on the top.

Manvinder Singh Executive Sous Chef, Hyatt Regency

VEGETABLE QUINOA SOUP

Ingredients:

¼ cup of quinoa, soaked for 8 to 10 mins

1 cup chick pea, boiled

1 cup vegetable stock

½ cup chopped onions

1 bay leaf

1 cup of diced carrots, beans and peas

½ cup of small, diced bell peppers

1 tsp finely chopped ginger

1 tsp refined oil

¼ cup tomato puree

½ tsp of chilli powder

½ tsp cumin powder

½ tsp of coriander powder

½ tsp of fresh cilantro, chopped

Salt and pepper as per taste

Method:

In a heated pan, add oil.
Sauté onions, garlic, ginger and bay leaf, until golden brown.
Add tomato puree, bell peppers and a bit of salt.
Then add the chick pea, quinoa, cumin, coriander powder and vegetable stock.
Bring to boil till it gets to a soupy consistency.
Then simmer it for while and finally add some fresh cilantro and seasoning.
Serve it hot.

Praveen Gopalakrishnan Chef, ibis City Center, Anna Salai

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Have a balanced meal in a bowl

Soup meals can be delicious, nutritious and healthy if they have the right ingredients. They have to strike a balance between the deep flavours of slow cooking and the brightness of the more delicately cooked constituents.

migrator

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