Monday, June 29, 2015

Tomato Egg Soup.

Steaming Hot Spicy Soups ...... are something in demand for Dinner ...... during rainy and cold seasons ....... Here is Tomato Egg Soup .... for all.

Soups are really warm and heartening in winter and rainy season when the weather is cold and there is a chill in the air. The body get’s heated when you have a steaming hot soup and one is lulled into deep and good sleep if served during dinner time. 

There are hundreds of recipes of soups that one can relish on. However Tomato Soup always leads the list and my family always recognizes it as the King of Soups. Tomato Soups can be prepared in varies of combinations. In today’s Tomato Soup I have added Egg by directly beating it in the soup. Egg being high in protein is very good for health and thus making Tomato Egg Soup a complete meal in itself when served with some garlic bread.

Method of making Tomato Egg Soup : Wash and add ½ kg ripe red tomatoes in a pressure cooker, add one cup of water and pressure cook to 2 whistles. Let the pressure drop on its own. Once cool open the lid and churn the tomatoes with a hand blender till well mashed up.

Strain the mashed tomatoes through a medium sized sieve in a thick bottomed vessel. Bring the tomato soup to a boil, lower the heat to minimum. Add ½ cup of tomato ketchup, 1 tsp of coarsely crushed pepper, salt to taste and 1 tsp of red chilly powder. Mix well and keep the soup simmering.

Break one large egg directly into the soup taking care that the shell does not fall into the soup, wait for a minute and then stir the soup vigorously for a minute with a large sized fork. You should get to see that when you stir with the fork white threads of the eggs get formed. Let simmer for another minute and then again stir the soup with fork vigorously. Do not overcook the eggs. Now bring the soup to a full boil and remove from heat. Serve immediately in soup bowls as it is or with some garlic bread / bread sticks / bread croutons.

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