Hot Soup, some chicken and Oatmeal pancakes makes for a comforting ‘imaginery’ picnic meal out at the balcony on a grey afternoon.
I love days like these.
Solidarity, quiet and a cool weather.
Dozing on the couch with a full belly, a good read on hand.
” We have Spirit but what does Spirit have?
Bread feeds the hungry but what feeds bread?
In life, anything can be exchanged excpt the source of life itself. ”
Or rather experimenting on taste through textures and different ingredients.
This time, I wanted to still pursue my curiousity with thick soups.
While exploring my preference of soup – watery / puree, thick / thin.
There is never a real reference to recipes, when one cooks on a whim.
As long as it tastes good and healthy, I think tht what makes a meal satisfying.
Home cooked with your own capability, the ability to spin a dish off with existing ingredients.
Vegetable soup. Is as simple as boiling vegetable bits in stock.
But what makes it interesting?
You could make an easy soup with – Carrots, Onions and Potatoes, sometimes Corn. ABC soup.
Or last week, me & J. made soup with celery, carrots, corn kernels, onions and abit of butter with stock. But the cornstarch was the tricky part. We didn’t quite like the consistency. (J. made another batch of soup yesterday with milk and flour – a roux. And it was a preferred method for her by her verdict.)
Did I mention herbs ar a crucial ingredient with my cooking?
I might try roux for soup next time. But I would prefer to keep soup as un-tempered as possible.
With a focus on taste via ingredients, with a little salt and pepper of course!
VERDICT: Puree soups has a denser texture whch also affects the taste. Soups taste richer and in fact feels more nourishing. I think this is a method for me to serve soups – gourmet style from now on. If you really think about it, making soups is like making a shake from the same electonic product – The Blender. What ingredients will compliment each other to make up the end product in terms of taste and health benefits.
I like that the slight bitterness of the gourd adds to a certain sweetness to the soup.
This is a good way to use up your leftover Roast Chicken; bones for stock and Meat for a heartier soup.
INGREDIENTS (3 Servings)
1/4 Bittergourd – Remove the white core & seeds, Dice
1 Tomato – Dice
1 Medium Onion – Dice
3 Cloves Garlic – Peeled & Roughly diced
1 Tbsp Dried Italian Herb mix
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
4 Bowls of Water
1 Chicken Soup Stock cube
Chopped chicken meat (You can use fresh chicken meat)
1/4 Tsp Dried Thyme
- Boil 4 bowls of water with the chicken stock cube, add your leftover chicken bones (If any)
- Leave to simmer for at least 20mins or when ready to use.
- Heat soup pot, drizzle in EVOO.
- Stir in your Onions and Garlic, fry till a little brown. Add your Italian Herbs, mix.
- Turn the fire to a medium and let the mixture cook for another 5minutes, stir occasionally.
- Add in your Diced Bittergourd and Tomato, stir and leave to cook till soft and a little mushy
- Prepare your blender
- Turn off the fire for the soup stock, and seve mixture ionto the vegetables oin pot.
- Stir and leave to simmer for another 5minutes
- Blend soup one ladle at a time. Start with 2 Ladles of soup.
- MAKE SURE YOU KEEP THE BLENDER OVERED> Hot soup spills out when chured at high speed.
- One all the soup is puree, it will resemble a semi creamy orange colour.
- At this point, hit a little more EVOO, fry your Chicken with Thyme for a few minutes
- Pour in your puree soup, leave to simmer for another 5 minutes
- Season your soup accordingly with salt and pepper
- Serve hot.