Souper monsoon slurps

Dal and morel soup

Ingredients

• 60 gm brown lentils
• 12 gm morels
• 20 gm onion
• 1 gm salt
• 0.4 lt vegetable stock
• 2 gm red chili powder
• 4 gm coriander powder
• 4 gm garlic
• 4 gm coriander leaf
• 20 gm potato
• 1 lemon juice
• A few crushed pepper corns
• A little turmeric powder
• 8 ml oil

Method

• Wash and soak the lentil for 30 minutes.
• Heat oil and add onion, garlic, and potato and turmeric. Sauté for few minutes.
• Add lentil and vegetable stock or water, cook till lentil gets mashed.
• Pass through strainer.
• Check the seasoning and finish with coriander and lemon juice.

Chicken Consomme

Ingredients

• 2 litre clear chicken stock
• 200 gm carrot
• 0.8 kg onion
• 0.5 kg celery
• 2 kg minced chicken meat
• 1 litre    egg white
• 6 gm thyme
• 1 gm bay leaves

Method

• Boil the chicken stock.
• Mix the meat with the minced vegetables and egg white.
• Add to the boiling stock and stir until it comes up to the top.
• Clarify.
• Strain through a cheese cloth. Serve hot with a sprig of parsley or celery.

— Recipes by Chef Suresh Thampy, executive chef, Sheraton Grand Bangalore Hotel at Brigade Gateway