Cooking with Lounge | The soup special

Cooking with Lounge | The soup special

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.

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