Roasted Cauliflower and Pepperoni Soup
Master chef Juarez Goncalves De Azevedo of Crowne Plaza Today, Gurgaon, cooks up a hot Brazilian soup.
Serves 4
Ingredients
250g cauliflower florets
50g leeks, chopped (available at Spencer’s and Food Bazaar)
25g celery, sliced
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1 large clove of garlic, chopped
1 large onion, sliced
1tbsp olive oil
50g butter
150g pepperoni
250ml chicken stock
Salt to taste
Pepper to taste
Method
Heat olive oil in a saucepan, add butter and one tablespoon of chopped garlic followed by leeks, celery, onions, and the remaining garlic. Throw in the pepperoni, sauté for 5 minutes and keep aside. Cut the cauliflower florets into small pieces, toss in butter and roast in oven at 180 degrees Celsius for 5 minutes. Add the chicken stock while the cauliflower roasts. Once it is done, add the florets, salt and pepper to taste. Cook it for 30 minutes. Blend the soup for a smooth consistency. Strain and garnish with chopped pepperoni and pepper.
Winter Vegetable Broth
Vijay Wanchoo, senior vice-president and general manager, The Imperial, dishes out a vegetable soup
Serves 4
Ingredients
1 large onion, diced
100g celery, chopped
100g leeks
2 carrots, diced
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1 bouquet garni (herbs rosemary, bay leaves, thyme, pepper corn and celery rolled in leek and tied with a thread)
200g cabbage, chopped
3 garlic cloves, chopped
100g zucchini, diced and boiled
100g mushrooms
2 tbsp boiled rice
15-20 broccoli florets
20g butter
2-3 Basil leaves
Salt to taste
Black pepper to taste
White pepper to taste
2.5 litre water
Coriander leaves for garnish
Method
For vegetable stock
Take a pan, pour water and add the vegetables and some salt. Drop the bouquet garni in it for aroma. Let it simmer for 20-25 minutes. Strain and cool.
For the soup
Take a pan, add some butter, basil leaves, chopped garlic and mushroom. Cook for a couple of minutes. Add 10ml vegetable stock to the pan. Add mushrooms, carrot, cabbage, zucchini and broccoli florets and cook the broth for 2 minutes. Add the remaining vegetable stock, salt, crushed black pepper and white pepper to the mixture. Put in the boiled rice and cook for 20 minutes or so. Serve hot in a soup bowl and garnish with coriander leaves.