Tomato Coriander Soup
Such an easy soup, this stalwart Indian starter needn't be confined to the first course. Besides being a perfect way to open a meal, it's substantial enough to co-anchor a quick dinner or lunch partnered with tomato soup's best friend, the sandwich. Those seeking richer flavors should add 2 or 3 tablespoons of heavy cream to the soup just before ladling into bowls, rarely a mistake in chilly weather.
Begin by heating 2 T. of vegetable oil in a large soup pot or Dutch oven. When the oil is hot, add 1 small red onion (chopped), 1 large can of plum tomatoes (crushed lightly, your hands will suffice for the job) and 2 bay leaves. Cook over a medium flame until the onion is soft; do not allow it to brown. Stir in 2 cloves of garlic (chopped), 2-3 dried red chilies (broken in pieces or substitute 1 t. crushed red pepper flakes), 1 t. black pepper (whole or crushed), 1 T. tomato paste (optional), 1/4 cup or so cilantro/coriander (chopped) and 3 cups vegetable or chicken stock. Stir very well to combine ingredients and bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes. You won't need to stir very often but check now and then.
Allow the soup to cool slightly then puree until smooth, in batches if necessary. Return the silky smooth soup to the pot and heat for an additional 5 minutes over a low flame. Lastly, season to taste with salt. We generally need about 1 teaspoon. Serve in warm soup bowls, garnished with additional chopped cilantro or slivered scallions.
Above photos: Cafe Drake HRV savored our Tomato Coriander Soup alongside green salad and our patented East Indian Trading Co. Chicken Salad sandwich. Does it get easier than this? Combine the shredded meat from 2 cooked chicken breasts with around 4 T. mayonnaise and 2 T. mango chutney. Season to taste with salt, black pepper and lots of paprika. Heap on toasted rolls with lettuce and sliced red onions. Garnish with sprigs of cilantro.
Begin by heating 2 T. of vegetable oil in a large soup pot or Dutch oven. When the oil is hot, add 1 small red onion (chopped), 1 large can of plum tomatoes (crushed lightly, your hands will suffice for the job) and 2 bay leaves. Cook over a medium flame until the onion is soft; do not allow it to brown. Stir in 2 cloves of garlic (chopped), 2-3 dried red chilies (broken in pieces or substitute 1 t. crushed red pepper flakes), 1 t. black pepper (whole or crushed), 1 T. tomato paste (optional), 1/4 cup or so cilantro/coriander (chopped) and 3 cups vegetable or chicken stock. Stir very well to combine ingredients and bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes. You won't need to stir very often but check now and then.
Allow the soup to cool slightly then puree until smooth, in batches if necessary. Return the silky smooth soup to the pot and heat for an additional 5 minutes over a low flame. Lastly, season to taste with salt. We generally need about 1 teaspoon. Serve in warm soup bowls, garnished with additional chopped cilantro or slivered scallions.
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