Monday, January 17
08:42 PM

Winter soups – some like it hot!

30 Nov 2021 winter soups

When the cool breeze begins to blow in the evenings in wintry weather, there’s nothing like a bowl of piping hot soup to warm you up in an instant. Try these unique winter soups that can double up as light suppers:


Ox Tail Soup
Ingredients
1kg ox tail – cut into segments
2tbsp vegetable oil
2tsp salt
1tsp pepper
2 onions – chopped
2 stalks celery – chopped
3 cloves garlic – minced
2tbsp tomato paste
2tbsp Worcestershire sauce
1tsp dried thyme
1 bay leaf
6 cups beef broth
400g carrots – sliced
3 large russet potatoes – cubed
¼ cup chopped fresh parsley

Method
Pat ox tail segments dry and season with salt and pepper. Set aside.
In a large heavy soup pot, heat oil over medium-high heat. Add ox tail segments, without crowding. Cook the meat undisturbed for 5 – 6 minutes, until a dark brown crust develops. Turn and continue searing all sides.
Transfer the meat to a clean bowl. Drain half the fat from the pan. Reduce heat to medium. Add the onion and celery, and cook until the onions and celery have softened. Then, add the garlic, cooking until fragrant, about 30 seconds. Stir in tomato paste and Worcestershire sauce. Increase the heat to medium-high and add 1/3 cup broth. Stir to combine. Add the oxtail segments and any juice that has accumulated on the plate back into the pot. Add the thyme, bay leaf, and broth. Stir to combine. Bring the broth to a simmer and then reduce the heat to low. Cover the pot and simmer for 2 ½ hours, stirring occasionally.
Add the carrots and potatoes. Cover the pot and continue cooking for another 30 minutes. The meat should fall from the bone and the vegetables should be tender.
To serve, spoon a tail segment into a large soup bowl, surround with the vegetables and ladle broth over all. Garnish with parsley. This is one of the best winter soups around the world.

Paya Soup (lamb trotters soup)

Ingredients

4 trotters
½tsp turmeric powder
Salt to taste
1tsp black pepper
2 cardamom
2tbsp oil or ghee
3 onion- finely sliced
2 green chilli – slit
1tbsp ginger garlic paste
1 tomato – finely chopped
1tsp red chilli powder
½tsp garam masala powder
A bunch of coriander leaves

Grind together
1½tbsp roasted Bengal gram dal
1½tbsp grated coconut

Method
Grind together roasted Bengal gram dal and grated coconut to a fine paste and set aside. Wash the paya thoroughly with wheat flour, vinegar and turmeric powder to remove the raw smell. Rinse with water. Pressure cook the paya with 5 cups of water, turmeric powder, salt, black pepper corns and cardamom for 15 minutes.
While your paya is being cooked in the cooker, you can start making your masala. Heat oil in a pan and add onion and green chilli. Fry the onion till translucent. Next add in the ginger garlic paste. Fry for 30 seconds till all the raw smell vanishes. Add the tomato and cook till the tomatoes turn soft and mushy. Now, add the red chilli powder and the ground coconut paste. Cook till oil starts separating from the masala. Remove from heat.
Now, add this prepared masala to the paya in the pressure cooker. Close the lid and again cook on medium heat for 10-15 minutes till well done. Cool and open, then add more water, if you need your soup thin. After adding water, bring it to a boil, then add in the garam masala powder and coriander leaves.
Cook on low heat till oil starts floating on top. Remove from heat and serve hot with paratha or naan.

Chicken and Rice Soup

Ingredients

2tbsp unsalted butter
½ onion – chopped
2 cloves garlic – minced
2 stalks celery – sliced
1tsp Kosher salt
½tsp coarse ground black pepper
6 cups chicken broth – divided
2 chicken breasts skinless
2 carrots – sliced
1tsp dried oregano
1tsp dried basil
1 cup long-grain rice – uncooked
3tsp lemon juice
2 large egg yolks

Method

Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt, and pepper for 3-4 minutes or until translucent. Add 5 cups of broth, chicken, carrots, oregano, basil, and rice and bring to a boil, then switch to low heat for 20 minutes, until rice is tender. Remove the chicken and shred with two forks before returning to the soup. Add the last cup of broth to a blender jar along with lemon juice, egg yolks, and ½ cup of the drained cooked rice from the soup. Blend until smooth, about 1 minute, then pour into the soup and stir well. Cook for 2 minutes more, then serve hot. This is one of the most popular winter soups.

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