Get Ready For Cooler Weather With These Soups

These winter soup recipes from Chef Sabyasachi Gorai are sure to become part of your food recipe files

As the weather grows cooler at different degrees in different parts of India, our thoughts go to soup. Because there’s nothing quite like a bowl of soup to keep you cosy in cold weather. 

These winter soup recipes from Chef Sabyasachi Gorai are sure to become part of your food files. Try these healthy and tasty walnut-infused soups to chase away the chilly winter days.

Walnut Carrot Soup (main image)

Ingredients

1 tbsp butter

2 tbsp olive oil 

1 onion, coarsely chopped 

5 medium carrots, coarsely chopped 

1½ litre broth

Salt, to taste

100 ml cream

White pepper, to taste

1 cup walnuts, roasted and coarsely chopped 

 Method

1. Heat the butter and olive oil in a saucepan. Add the onions and carrots, and cook, stir occasionally, for a few minutes until the onions soften.
2. Add the broth and a pinch of salt. Cover and cook over a medium flame. When the carrots soften thoroughly, add the cream and keep stirring until the mixture comes to a boil.
3. Remove the mixture from the flame. Sprinkle with the white pepper and transfer to a blender. Puree the mixture to the consistency you like. Ladle into bowls and serve garnished with the roasted walnuts.

Walnut Soup with Sour Cream

Ingredients

1 cup chopped walnuts 

3 cups broth

2 tbsp chopped onion 

2 tbsp chopped celery 

1/8 tsp ground nutmeg 

2 tbsp butter 

2 tbsp all-purpose flour 

1/2 cup sour cream 

Salt, to taste

White pepper, to taste

Minced fresh parsley, to garnish

Method

1. Combine the walnuts, broth, onion, celery and nutmeg in a small saucepan on a medium-high flame and bring to a boil. Reduce the flame, cover and simmer for 30 minutes. Take off the flame and allow to cool slightly. 
2. Transfer the mixture to a blender, and process until pureed. Strain and set aside.
3. In a large saucepan, melt the butter over a medium flame. Stir in the flour and stir until blended. Gradually whisk in the sour cream and bring to a boil; cook and stir for one minute or until thickened. Gradually stir in the pureed mixture. Season to taste with salt and pepper, if needed.
4. Garnish with the minced parsley and serve hot.

Recipes and images: California Walnuts

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