 Creamy
Cucumber Soup
Delicately
flavoured cucumber soup, suitable for
a dinner party (Serves 4-6, hot) |
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Preparation
2-3 medium cucumbers
4-5 spring onions (or 3 shallots) copped
finely
1½ oz butter
1 oz flour
1¾ pints chicken stock or white stock
(or water and cubes)
1/8 teaspoon or large pinch mace,
a pinch of sugar
1 tablespoon chopped parsley
1 tablespoon chopped dill
a little green colouring (if necessary),
2 egg yolks
¼ pint double cream
Garnish
1 tablespoon chopped dill, fried bread croutons |
- Peel and quarter the cucumbers, remove
and discard seeds. Cut into small dice.
Reserve 4-5 tablespoons of cucumber
dice to use as garnish: sprinkle these
with salt, and let stand for 20 minutes
before washing and draining. Melt the
butter and cook the onions (or shallots)
very gently for 5 minutes to soften
without browning. Add the larger amount
of cucumber dice and cook gently for
2-3 minutes, stirring frequently.
- Sprinkle in flour, blend smoothly
before adding stock. Bring to a boil,
stirring constantly. Add herbs and seasonings,
then simmer gently for 15 minutes or
until vegetables are tender.
- Put soup into electric blender and
blend until smooth, or put through moulie.
Return to pot and reheat. Add a little
green colouring and adjust seasoning
to taste.
- Make liaison: mix the egg yolks and
cream well, add a few spoonfuls of hot
soup, and mix well before straining
into soup, whisking constantly. Heat
soup gently, but do not boil, as this
causes the egg yolk to curdle.
- Just before serving add the raw, drained
cucumber dice, and sprinkle each soup
cup with a little chopped dill. Serve
with fried bread croutons.
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Ingredients :
Lamb Pieces 800 gms
Dry Ginger Powder 1 Table Spoon
Cinnamon 2 Nos.
Cloves 6-8 Nos.
Black Papercorn 5-8 Nos.
Black Cardamom 4 Nos.
Curd (Yoghurt) 1 Cup
Coriander Powder 1 Table Spoon
Aniseed Powder 2 Tea Spoon
Asafetida a Pinch
Kashmiri Red Chili Powder 1 Table Spoon
Ghee / Oil 4 Table Spoon
Salt As per taste
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Mutton
Rogan Josh
Method:
- Clean, wash and cut lamb into medium sized
pieces.
- Heat oil in a thick-bottomed pan.
- Add asafetida, cinnamon, cloves, black peppercorns
and cardamom. Sauté for half a minute.
- Add lamb pieces and cook on a medium flame,
stirring constantly till lamb pieces get a
nice reddish brown colour. This may take 12-15
minutes.
- Sprinkle a little water and repeat cooking
of lamb for 12-15 minutes on a slow flame.
- Make sure to stir constantly and scrape
all the sediments from the bottom of the pan.
- Add red chili powder, coriander powder,
aniseed powder, dry ginger powder and salt.
- Add beaten yogurt and 2 cups of water. Cook
covered till lamb is tender.
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