|
Broccoli Akhort Ka Shorba ( Creamed broccoli garnished with walnuts )
Ingredients:
400 gm Broccoli, cut into florets
2 tbsp Butter
2 tbsp Onions, chopped
1 tsp Garlic (lasan), chopped
30 gm Leeks, chopped
30 gm Celery, chopped
Salt to taste
˝ tsp White pepper (safed mirch) powder
6 cups *Vegetable stock
˝ cup Cream
1 tbsp Walnuts (akhrot), chopped
|
Method:
- Heat the butter in a pot; add onions and
garlic, sauté for a minute. Add leeks, celery, and broccoli; stir-fry
for a few seconds.
- Stir in salt, white pepper, and vegetable
stock. Simmer for 20 minutes until the broccoli is tender.
- Remove the broccoli from the soup and keep
aside to cool. When cool, blend to a puree. Mix the puree into the soup
and strain through a muslin cloth.
- Reheat the strained soup and stir in the cream.
- Remove from heat, pour into soup bowls and
serve hot garnished with walnuts.
Serves: 4
*Vegetable stock: Combine 4 carrots (gajar),
washed and scrubbed; 8 whole spring onions (hara pyaz); 6 outer lettuce
leaves, 1 tsp salt, and 4 cups / 1 lt / 32 fl oz water together. Bring
the mixture to the boil. Cover, lower heat and simmer for 30 minutes.
Strain the stock through a muslin cloth and use as required.
|