Warm Soup–comfort food

Wednesday 15 June 2011 | Posted by Kishi | Easy Cooking,Soup


In a little butter or oil, gently fry a chopped onion, a large potato, peeled and cubed and 4-5 chopped celery sticks.

When the onion has softened add 750 ml of vegetable or chicken stock, bring to a boil.

Turn down the heat and simmer until potatoes and celery are cooked.

Finely grind 50 gms of walnuts and set aside

Liquidize the soup, return in to the pan and add the nuts

Stir until thickened

Serve with some brown bread.

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French Mirepoix

Saturday 16 May 2009 | Posted by Kishi | French Cooking

Arbitrariness is good. So here’s to that…

Do you know what mirepoix is??

No I am not talking about the city of Mirepoix in France…

Its simple as the word itself…its onions celery and carrots diced small in equal and uniform size. Call it the foreign land ka “tadka” 🙂

Trust French to come up with such terms. Nevertheless, this “divine trinity” is an indispensable ingredient in dozens, if not hundreds, of traditional French dishes, they use this assortment in every form, from raw, sauté to roast and then it becomes the base for soups, and sauces. Name it and its there in French cuisine.

You know like our Indian tadka- onions, tomato, ginger, garlic and chillies, French use these as aromatic. I think every cuisine has its own version of it. I know in Cajun cooking the carrots are replaced by bell peppers.

Amounts: Onions: carrots: celery
Ratio: 2 : 1 : 1

And your notion was that French cooking was hard….

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