As I weed out the troubles,
the more merrier I am in the company of books that I behold.
The learning curve rides me higher to the infinite.
I call it a day when I can put my legs up and a couch to straighten my back,
and hands to reach for that perfect bowl of soup.
This is just the right soup shouting the Anglo-Indian side of things with correct blend of spices, veggies, and milk. The recipe is a keeper and a crowd pleaser. Can't wait to soup it up next time.
Don't forget to check on my healthy tomato soup if you are saying no to cornflour and milk.
Butter - 1 tbsp
Vegetable Oil - 1 tsp
Bay leaf - 1 large
Carrot, chopped - 1 No. (large)
Celery stalk, chopped - 1
Onion, chopped - 1 small
Garlic - 2
Ginger - 3/4 inch
Cornflour - 1 tbsp mixed to a paste with some water
Ripe tomatoes, chopped - 650 g
Sugar - 1 tsp
Black pepper - 1 tsp
Salt as required
Milk - 100 mL or Cream - 25 mL
Water - 300 mL
Coriander leaves as garnish
- Always use ripe red tomatoes for the soup. It makes a big difference. (Nobody wants to drink an ultra sour soup).
- Don't forget to use the sugar. It gives a restaurant feel to your tomato soup.
- If you run out of milk, try small amounts of cream as a substitute. It's just fine.
- If you are using milk, while pureeing the veggies, run milk and water little by little in the food processor. The exact recipe by Anjum Anand says it gives a double cream texture.
In a non-stick pan, heat the butter and oil. Add bay leaf and fry for 20 seconds. Now add chopped onion, carrot, celery, garlic and ginger. Close the lid and cook them well. (Don't forget to open the lid and stir in between). Now add the cornflour paste and stir for 1 minute. Add the chopped tomatoes, salt, sugar, and black pepper. Cook till the tomatoes are all mashed up. Now cook the mixture for another 5 minutes. Discard the bay leaf. Allow it to cool and then transfer it to a blender along with water. Once it is pureed, transfer it back to the pan and return to boil. Switch off the stove. While still hot, add cream and stir well. Garnish with coriander leaves. Serve hot with breads of your choice.