Time to be a Soup-o-holic!
Feeling low or bored, and don’t want to binge again? It’s time for your serving of soup for the soul! Move over that never-ending book series. Steaming fresh soups do a lot to keep you healthy and spirited. Whether it’s thick, rich and creamy or clear and light, these all weather stress-busters are a good bet to keep your taste buds alive without burdening the tummy. Here are some delectable varieties you must try…
â€œMinestrone is my all time favoriteâ€, says top restaurateur Ritu Dalmia. This classic Italian preparation is made from fresh beans, celery, carrots, tomato, onions and stock. â€œCold soups are also a good optionâ€, she adds, citing examples of the avocado and beetroot-strawberry soups she recently enjoyed on her trip abroad. I would personally recommend Chilled Cucumber soup which most French restaurants should offer. Other exotic varieties of the cold kind are the Andalusian Almond soup, which is thick and creamy with the flavor of raw almonds and sea salt, and the Iced Shrimp soup, a rarity which you must try wherever available.
And if you’d rather prefer a menu that’s closer home, you’re not alone! Model and former Miss India Nikita Anand swears by homemade soups. â€œI love my bowl of soup in winters. My mum makes great mushroom and chicken broth and clear spinach soup, and I prefer them to restaurant preparations because they’re simple, healthy and minimalist as far as spices and unnecessary ingredients go, she says. Tarla Dalal, one of India’s most successful cookery experts, echoes Nikita’s choice. Light, clear varieties like the quintessential Lemon-Coriander soup are the healthiestâ€, she says. For her, Soups are the best part of any meal !
Dalal also recommends cooking up your own versions by mish-mashing recipes. So get creative with chicken, mushroom, lemon, basil, lentil, garlic and lettuce… garnish the regular Talumein or Tomyum with your own additions and stew up your own unique consommÃ©.
While you are at it, keep in mind that seasonal ingredients work the best with any preparation. â€œWhat is available at that time of the year makes for the best taste says expert chef and restaurateur Moshe Shek. The healthiest of soups are natural purees, like the ones we serveâ€, he adds. This means no butter or cream, or white flour. His special recommendations include roasted corn soup with oregano and jalape±o for the monsoon and pea and fresh mint soup which is available round the year.
And if you thought soup-o-mania is a recent trend, let me tell you that the Greeks are believed to have sold soup as a fast-food on the street as early as 600 BC! The term soup , however, came much later. People used to pour broth over a piece of bread in a bowl. That bread was known as sop, and thus soup was born.
Anyway, leave all the gyaan aside and relish your portion of this easy-to-cook appetizer which comes in an array of yummy forms. And, always follow celebrity chef and food writer Vikas Khanna’s tip: Remember that a delicious and inspiring meal comes from a creative and adventurous mind!
Source: The Times Of India