Hi all ,

Glad to read from your feedback that not only did you try out my two Cold Soups posted earlier but you loved them too.

Encouraged, I set about making and experimenting another Cold soup. Had planned to make a leek soup but didn't have leek so just tried with these 3 ingredients - Spring Onions, Celery and Potatoes that were staring at me in the fridge!!

So thought why not and waited for the result - and it turned out to be perfect for this endless humid and never-ending hot weather.  

I am so glad I made it. 

 

Spring Onion & Celery Soup 

Ingredients: Serves 2

Spring Onions - 4 to 5 chopped 

Celery - 1/4 cup 

Potatoes - 1 cup 

Butter - 2 teaspoon

Black Pepper to taste 

Garnish with the green side of spring Onions 

Homemade Chicken Stock - 2 1/2 Cup 

OR 

Homemade Vegetable Stock -2 1/2 Cup (I have given the Recipe under the Cold Tomato soup posted last time).

OR if using readymade Vegetable Stock Powder take only 1/2 tsp dissolved in 2 cups water 

 I prefer Homemade Soup Stocks as against the Readymade ones. Homemade stocks are without preservatives and Salt can be added in the end.

Method:                                                                                                  

1. If using homemade stock - prepare the chicken stock / vegetable stock beforehand 
   
   
2. Heat the Pan, close the stove and add the butter. Do not brown it. 
   
   
3. Add the Spring Onions and sauté for about 5 - 7 minutes till the spring onions look soft but do not brown the onions.
   
   
4. Then add Celery and sauté again. Finally add the Potatoes and sauté for about 7- 8 minutes and then add the Chicken / Vegetable stock 
   
   
5. If using Stock powder - dissolve 1/2 teaspoons in 2 1/2 cups of Water and pour it in the pan with the vegetables
   
   OR 
   
   
6. Pour the previously made stock (Chicken or Vegetable) at home in the pan with the sautéed vegetables.
   
   
7. Add salt and pepper to taste.
   
   Note: If using stock Powder don't add salt as the stock Powder tends to be salty 
   
   
8. Bring the mixture to a boil and then simmer it for about 25 to 30 minutes.
   If water evaporates then add little more hot water and simmer.
   
   
9. After cooling, Puree the soup till smooth.
   
   
10. Garnish with little green spring onions and if you want add cream but I avoid the frills so didn't use cream.
    
    
11. Pour in a bowl and refrigerate for about two hours. Serve Chilled 
    
    You can chill it overnight too.  I kept it overnight in the fridge and next day it turned out really nice. 

Homemade Chicken Stock: 

Ingredients 

Chicken bones and meat
Bay leaves about 6 to 8 
Peppercorns -8 
Onion - 1 medium 
Water - 8 cups 

Method: 

1. Wash the Chicken well and soak in cold water for about 30 minutes.
2. Then boil the chicken pieces and while boiling remove the scum that comes on top.
3. After the scum is removed a couple of times add the Bay leaf, onion, peppercorns, little salt and 8 cups of water.
4. Then simmer for about 2 hours.
5. Remove from fire, cool and strain.
6. Keep in the refrigerator.
7. you will find that a crust will form on the top. Remove that and use the stock for making the soup.

NB: This stock keeps for a few days when kept in the chiller. 

This stock can be had as a plain soup too. you can add boiled chicken slices in it or just sauté sliced onions in butter /oil, brown and garnish the stock. Add salt and pepper 

TIPS: Regarding Salt 

If using Stock Powder don't add salt as stock powders are very salty. If salt required add to taste at the end. 

Also, if using stock cube use half a cube to the prescribed amount of water 

If for some reason the soup becomes salty then add some more of the unsalted stock, cream or milk to dilute the saltiness and the flavors.

The problem of Saltiness will occur if using soup cubes and also if salt is added to the homemade stock that is concentrated so it is best to add the salt at the end. 

A peeled Potato added to the salty soup and simmered for 20 minutes will absorb some of the extra salt in the soup. Remove the Potato before serving. 

Regarding Texture of Soup

Sometimes in a hurry we suddenly pour more water and hence the soup becomes very thin. 

To Counter this we can do any of these 3 things:

Either we simmer the Soup without covering and let the liquid evaporate but this may concentrate the seasoning in the soup and take time.

Or We can thicken the soup with corn flour

Or if the soup has vegetables in it then some of the vegetables can be pureed and added to the soup to thicken it.

Or add some vegetables to the soup and simmer 

                                                                                                          I use readymade stock powder only if there's no go.

Homemade Stock can be made and kept in refrigerator for a day or two. Or pour the leftover stock in Ice cube trays and freeze and then use in small quantities 

So, plan your meal and soups in such a way that you can use stocks for making soups, stews risottos, sauces and gravies for a good flavor. 

If for some reason a soup becomes greasy you could add a little flour to the vegetables that are being sautéed and form a roux so the grease would go

Or Chill the Soup and remove the fat that solidifies on the surface

 Or scoop the fat of the soup when on simmer. 

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