It's winter season and soups and hot beverages are a great succor to byte the cold winds. I came across this wonderful recipe at Rak's kitchen and decided to try it. I made minute changes to the recipe to suit our taste and it tasted delicious. This peppery and tangy tomato soup can be served with crisp brown bread or bread sticks.
Serves: 2 to 4
4 cloves of garlic
1 bay leaf
1 tbsp butter
1 tsp corn flour
1 tsp sugar
½ tsp salt (or to taste)
1 tsp pepper powder (or to taste)
2 tsp chopped coriander leaves (for garnishing)
4 slices of brown bread (or any other bread) cut into 2 triangles each
- Melt butter in a pressure cooker, add bay leaf and garlic cloves and saute for a minute.
- Then add the whole tomatoes and 1 cup water. Close the lid of the pressure cooker and pressure cook for 2 whistles.
- Meanwhile toast the brown bread slices in a non stick pan and keep ready.
- Open the lid of the cooker and allow it to cool down completely.
- Discard the bay leaf and take out the tomatoes and garlic cloves. Set aside the tomato stock.
- Remove the seeds and skin of the tomatoes and grind along with the garlic cloves to a fine paste.
- Heat a pan and add the tomato stock, ground paste, salt, sugar and pepper powder and bring to a boil.
- Cook for a couple of minutes, then add corn flour dissolved in ¼ cup water and mix well. Cook for 2 to 3 minutes.
- Switch off the gas, transfer the soup to bowls and garnish with chopped coriander leaves. Serve hot with crisp brown bread or bread sticks.
Linking this with Dish in 30 minutes: Soups and salads @ Saras kitchen