For the soupHeat the oil in a pressure cooker

For the soupHeat the oil in a pressure cooker; add onions, green apple, ginger, garlic and sauté on a https://www.ferrotitanium.net/product/high-titanium-iron/ medium flame for five minutes. Add flour and vegetable stock water, boil.nb-huayi.Mix cornflour in two to three tbsp water, add to soup. Takchung, director, F&B, Hunan. Add flavourful vegetable stock to cover the vegetables then add thyme, salt and pepper. Add seasonings, sauces, chicken and simmer for four to five minutes.Blanch almond and skin.Heat oil in a saucepan. Bring it to boil, reduce heat and simmer until vegetables are soft. Simmer till seafood is cooked it. Add cream to vegetables, pour ingredients into a blender, and blend until smooth. Remove skin, grind and keep. Make puree along with fresh cream and emulsify the soup with soft butter.— Recipe courtesy Pema T.— Recipe courtesy Istekhar Shaikh, brand chef, Indian KitchenRoasted Egg Plant SoupIngredients: 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: Take eggplant, apply oil on top, roast in an oven. Cook it with 100 ml of stock, simmer till barley gets cooked and thyme, oregano, and stock.2 Blend soup in a mixer to a smooth purée and strain. Finally a drizzle of truffle oil before serving "to infuse the truffle flavoured. Check seasoning and service with bread rolls. Add vegetable stock and bring to boil. — Recipe courtesy Sadish Kumar, group head chef, Toscano RestaurantsAlmond Cauliflower SoupAlmond and cauliflower soup served with a drizzle of truffle oilIngredientsCauliflower 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 gmMethodPut oil in a pan and sauté onion, celery, leeks and cauliflower sauté till in slow fire. Add some butter and cook the spinach leaves until wilted, keep to garnish. Add paste butter, chopped chicken, salt, thyme finish with cream. Put in a mixer and blend. Once cauliflower is boiled add Italian crusty bread (reserve a small piece for garnish) and almond. Serve with garlic bread. Sauté chopped shallot and garlic, add vegetable and barley.MinestroneIngredients250 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 MethodHeat pan, add olive oil. Add tomato concasse. Season well, garnish with chopped parsley and 2 pieces crusty oven roasted bread.Mulliga-tawny Shorba Ingredients Masala PowderCoriander seeds 10 gmCumin seeds 10 gmAniseeds 5 gmFenugreek seeds 5 gmCinnamon sticks 5 gmFor the SoupMoong dal 50 gmMustard Oil 25 gmChopped onions 25 gmChopped green apple 50 gmChopped ginger 15 gmChopped garlic 10 gmChopped tomato 20 gmTurmeric powder 5 gmFresh coconut milk 50 gmCooked rice 50 gmLemon juice 5 gmBrown Onion 10 gmSalt 5 gmMethod For the masala powderCombine all the ingredients in a pan and dry roast on a medium flame for five minutes. Chicken and Fennel SoupIngredients: 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 mlMethod :Take the pan, add fennel seed, leeks, celery, peppercorn, bayleaf, add water boil well. Mix well.Add stock, vegetables and salt and bring to a boil.1 Add moong dal, tomatoes, masala, turmeric powder and 100 ml water, mix well and pressure cook for two whistles. Saute garlic and green chillies. — Chef Sandeep Kumar, executive sous chef, Aloft Bengaluru Cessna Business Park. Mix till thick.Add egg in a thin stream, stirring continuously. Add mixed seafood, cook for a few minutes. Remove from heat.3 Transfer purée to a pan, add fresh coconut milk, lemon juice and salt, mix well and cook on a medium flame for two to four minutes4 Garnish with sautéed onion and serve hot. Take pan, add butter, onion, garlic, celery, leeks and sauté — Recipes courtesy Chef Mahadevan, 100 FT BoutiqueTuscan pumpkin and spinach soup with pinenutsIngredients 2 kg whole red pumpkin (washed, peeled, seeded and coarsely chopped) Chopped onion, carrots, celery, leek each 50 gm Salt and pepper to season Thyme 2 tbs butter 6 cups vegetable stock cup light cream 2 cups baby spinach Roasted pinenuts to garnish Extra cream to garnishMethodCombine butter, pumpkin, carrots, onion, celery, leek in a medium-sized pot and sauté until roasted. Add thyme, parmesan cheese, roasted eggplant paste butter and seasoning. Take another pan, add butter, flour, mix well and add stock water, boil till thick. Serve with garlic bread. Serve immediately. Serve with a drizzle of extra cream, top with wilted spinach and roasted pinenuts.— Recipe Courtesy Chef Giuseppe Lioce, head chef at Bene, Sheraton Grand Bangalore Hotel at Brigade GatewayChicken Manchow SoupIngredients: 2 tbs oil, 1 tbs garlic (finely chopped) 2 green chilli (finely chopped) 5 cups stock/water, 1 small carrot (finely chopped), 50 gm cabbage (finely chopped), 6 French beans (finely chopped) 5 mushrooms (finely sliced), 1 tofu (finely chopped) 1 chicken breast (minced), 1/2tsp white pepper powder, 1 tbsp soya sauce, salt to taste, 1/4 tsp sugar, 3 tbsp cornflour, 1/2 egg, well-beaten, 1 tbsp vinegar, 1 fresh coriander, 50 gm noodlesMethodBoil noodles, when the head subsides, deep fry till golden.Garnish with fresh coriander and fried noodles and serve hot. Allow it to cool slightly, and blend in a mixer to a smooth powder