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EASY-TO-MAKE Carrot soup
EASY-TO-MAKE Carrot soup

Try a combination of piping hot tomato soup, crisp garlic bread and spinach omelette

How can one make a soup with carrots you may wonder. But this easy-to-make soup is tasty and wholesome. The combination of carrots, celery, onions and butter makes this soup special. Grandma's carrot soupServe 6Cooking time 30 minutesCarrots - 250 gm, pared and cut
Celery - 2 stalks, cut
Onion - 1 big, cut
Amul butter - 50 gm
Maida - 1 tbsp
Maggi vegetable cube - 1
Pepper - half tsp
Nutmeg - half tsp, grated p
Cheese - 50 gm, for topping
Water - 500 ml
Salt - half tspIn a pressure cooker, heat butter, sauté onion, carrots and celery. Add water, pressure cook for two whistles and simmer for ten minutes. Let the pressure drop, cool and blend into a fine paste in a mixer. Bring the mixture to a boil, add maida, Maggi cube, salt, pepper and nutmeg and serve piping hot with cheese topping. This soup goes well with a spinach omelette and garlic bread. Garlic breadServe 6Time 30 minutesAmul butter - 500 gm
Garlic - 1, peeled and mashed
Modern bread - 2, family packMix Amul butter with garlic paste, spread the mixture on the bread, wrap in an aluminium foil and bake for 30 minutes. Serve piping hot.Spinach omeletteServe 6Time 15 minutesEggs - 6
Spinach - 1 bunch, cleaned and chopped fine
Onion - 1 big, cut fine, as for an omelette
Amul butter - 2 small cubes
Cheese (cheddar) - 00 gm, grated
Pepper - half tsp
Milk - 4 tbsp
Salt In a frying pan, heat onecube of butter. Add onion and sauté. Add spinach, sauté for a few minutes in such a way that the spinach retains its colour. Beat eggs, add milk, salt and pepper. In a frying pan, add one cube of butter. Break the eggs and pour its contents into the pan. Tilt the pan to thinly coat its sides. Add spinach and onion and cook on high flame, until the omelette is ready. Add cheese, fold into two and serve hot with bread. KETHARI SRIVANJIAM




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