Monday, January 17, 2011

Spring Onion Soup


The most soothing soup I have ever tried!! It was one of our Company Canteen hits & we were hunting all the way for its recipe. It was made just twice in our canteen & we all members just kept aside our lunch boxes & enjoyed 2-3 katori soup! Lovely...heart warming....perfect in winter & really easy to prepare. My toddler enjoyed it to the fullest & I was a happiest Mom then :)

Spring Onion Soup

Serves: 2-3                Preparation Time: 10 mins               Cooking Time: 10 mins


1 cup tender spring onion leaves, finely chopped
1 tsp ginger-garlic paste (I just grated 2 cloves garlic & a small piece of ginger)
1 tbspn butter/ ghee
1/2 tsp pepper pwd (adjust as per spice levels)

For White Sauce:

1 tbspn butter/ ghee
1 tbspn all purpose flour
1 1/2 cup milk
1/2 tsp sugar
salt as per taste

Step 1: Prepare the white sauce. Add butter/ ghee in a pan. Once melted, add flour and salt. Roast it continuously for 4-5 mins on a medium flame. This will help to minimize the 'flour taste' of the soup. 

Just a note: This will lead to 'Thin White Sauce' and not a thicker one. This soup is thinner.

Step 2: While roasting the flour, heat butter/ ghee in another pan. Once hot, add ginger-garlic paste. Add chopped spring onion & saute for 3-4 mins. Set aside.
Step 3: In the white sauce pan, once the flour is roasted, slowly add the milk stirring continuously to avoid formation of lumps. Add sugar. Add the sauteed spring onion, pepper pwd & let it bubble up. Do not overcook. Once the bubbles appear, turn off the heat & serve warm. 


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