Consomme'mate

Mulligatawny Shorba
Ingredients

• Masala Powder    
• Coriander seeds 10 gm
• Cumin seeds 10 gm
• Aniseeds 5 gm
• Fenugreek seeds 5 gm
• Cinnamon sticks 5 gm
• For the Soup
• Moong dal 50 gm
• Mustard Oil 25 gm
• Chopped onions 25 gm
• Chopped green apple 50 gm
• Chopped ginger 15 gm
• Chopped garlic 10 gm
• Chopped tomato 20 gm
• Turmeric powder 5 gm
• Fresh coconut milk  50 gm
• Cooked rice 50 gm
• Lemon juice 5 gm
• Brown Onion 10 gm
• Salt 5 gm

Method
For the masala powder
Combine all the ingredients in a pan and dry roast on a medium flame for five minutes. Allow it to cool slightly, and blend in a mixer to a smooth powder.

For the soup
Heat the oil in a pressure cooker; add onions, green apple, ginger, garlic and sauté on a medium flame for five minutes.
1Add moong dal, tomatoes, masala, turmeric powder and 100 ml water, mix well and pressure cook for two whistles.
2Blend soup in a mixer to a smooth purée and strain.
3Transfer purée to a pan, add fresh coconut milk, lemon juice and salt, mix well and cook on a medium flame for two to four minutes
4Garnish with sautéed onion and serve hot.
— Recipe courtesy Istekhar Shaikh, brand chef,
Indian Kitchen

Roasted Egg Plant Soup
Ingredients: Egg plant 60 gm, chopped onion 20 gm, chopped garlic 15 gm, chopped leeks 15 gm, chopped celery 15 gm, thyme 5 gm, butter 10 gm, refined flour 50 gm, vegetable stock water 150 ml, Salt to taste and white pepper (crusted)
Method: l Take eggplant, apply oil on top, roast in an oven. Remove skin, grind and keep. l Take pan, add butter, onion, garlic, celery, leeks and sauté it. Add flour and vegetable stock water, boil. Add thyme, parmesan cheese, roasted eggplant paste butter and seasoning. l Serve with garlic bread.

Chicken and Fennel Soup
Ingredients: Chicken breast 30 gm, fennel 35 gm, garlic 15 gm, leeks 15 gm, celery 15 gm, thyme 5 gm, bayleaf 2 gm, black pepper corn 5 gm, refined flour 40 gm, butter 10 gm, cream 10 ml, salt to taste, stock water 150 ml

Method: Take the pan, add fennel seed, leeks, celery, peppercorn, bayleaf, add water boil well. l Put in a mixer and blend. l Take another pan, add butter, flour, mix well and add stock water, boil till thick. l Add paste butter, chopped chicken, salt, thyme finish with cream. l Serve with garlic bread.
— Recipes courtesy Chef Mahadevan, 100 FT Boutique

Tuscan pumpkin and spinach soup with pinenuts
INGREDIENTS
l 2 kg whole red pumpkin (washed, peeled, seeded and coarsely chopped) l  Chopped onion, carrots, celery, leek each 50 gm l Salt and pepper to season l Thyme l  2 tbs butter l 6 cups vegetable stock l ½ cup light cream l 2 cups baby spinach l Roasted pinenuts to garnish l Extra cream to garnish

METHOD
Combine butter, pumpkin, carrots, onion, celery, leek in a medium-sized pot and sauté until roasted. Add flavourful vegetable stock to cover the vegetables then add thyme, salt and pepper. Bring it to boil, reduce heat and simmer until vegetables are soft. Add some butter and cook the spinach leaves until wilted, keep to garnish. Add cream to vegetables, pour ingredients into a blender, and blend until smooth. Serve with a drizzle of extra cream, top with wilted spinach and roasted pinenuts.

— Recipe courtesy Sadish Kumar, group head chef,
Toscano Restaurants

Almond Cauliflower Soup
Almond and cauliflower soup served with a drizzle of truffle oil

Ingredients
Cauliflower 250 gm, almond 60 gm, truffle oil 2 ml, onion chopped 10 gm, celery 5 gm, leeks 5 gm, a pinch of seasalt, black pepper (crushed) a pinch, olive oil for sautéeing, Italia crusty bread 5 gm, cream  20 ml,  Butter 8 gm, parsley (chopped) 2 gm

Method
l Put oil in a pan and sauté onion, celery, leeks and cauliflower sauté till in slow fire. l Add vegetable stock and bring to boil.
l Blanch almond and skin. l  Once cauliflower is boiled add Italian crusty bread (reserve a small piece for garnish) and almond. l  Make puree along with fresh cream and emulsify the soup with soft butter. l  Season well, garnish with chopped parsley and 2 pieces crusty oven roasted bread. l Finally a drizzle of truffle oil before serving “to infuse the truffle flavoured. Serve immediately.
— Chef Sandeep Kumar, executive sous chef, Aloft Bengaluru Cessna Business Park.

Minestrone
Ingredients
250 gm tomato concasse, 600 gm mixed mediterranean seafood, 2 litre seafood stock, 100 gm barley, 100 gm Macedoine white cabbage, 100 gm Macedoine carrot, 100 gm Macedoine leek, 100 gm Macedoine celery, 100 gm Macedoine onion, 100 gm Macedoine potato, 50 gm chopped shallots, 50 gm chopped garlic, 20 gm thyme, 20 gm oregano, 10 gm bayleaf, 10 gm salt, 30 gm pepper, 100 ml olive oil

Method
l Heat pan, add olive oil. l Sauté chopped shallot and garlic, add vegetable and barley. l Add mixed seafood, cook for a few minutes. l Add tomato concasse.
l Simmer till seafood is cooked. l Check seasoning and service with bread rolls. l Cook it with 100 ml of stock, simmer till barley gets cooked and thyme, oregano, and stock.

— Recipe Courtesy Chef Giuseppe Lioce, head chef at Bene, Sheraton Grand Bangalore Hotel at Brigade Gateway