Strawberry Soup With Citrus And Lemongrass, Sweet Strawberry Soup Recipe

Strawberry Soup with citrus and Lemongrass, Sweet Strawberry Soup Recipe.

Asian inspired easy and lite chilled Strawberry Soup – summer soup recipe with strawberries and lemongrass.

This is one of my go to favorite lite dessert for any week day. Even though its a summer soup, I make it all year round. This recipe has been adapted from pastry chef Francois Payard. I saw a very tempting photograph in one of his books long back and I really liked the idea of a lite dessert soup which was different and kind of a rebel to me. When I came across this recipe I thought it was a genius idea to combine Asian flavors like lemongrass to give it that warmth and it totally works in this recipe. I absolutely love lite desserts.

A simple stock of lemongrass and lemon zest is poured over strawberries and the fruit kind of cooks in that hot stock. Chill it and enjoy for lunch or dinner. The addition of the optional pectin powder gives the soup some extra body and I like that lusciousness. This chilled fruit soup makes a unique ending for a meal.

Common y’all! Let us make some killer soup!

Dice the strawberries. I like to have it as small chunks. If you are in a mood for rustic, you can leave it whole too! Mix the diced strawberries with two tablespoon of sugar. Let it macerate while we prepare the stock. Combine 2 cups of water, Pectin if using, sugar, lemon zest and lemongrass in a saucepan and let it come to a boil over medium heat. Stir occasionally so the sugar dissolves. Once the mixture comes to a rolling boil, remove the pan from heat. Place a sieve over the bowl of strawberries and add the hot lemongrass stock. Cover the bowl with a plastic wrap and refrigerate for at least 6-8 hours. Leaving it overnight is fine. The flavors develop over time.

Serve the strawberry soup with a garnish of mint sprigs and thinly sliced strawberries. I just like to serve it plain and let the strawberries shine.

Ingredients for Stock

• 1 teaspoon pectin powder (optional)
• 1/2 cup sugar
• Grated Zest of one lemon
• 1 stalk lemongrass chopped
• 2 cups water

Other ingredients

• 250 grams strawberries
• 2 tablespoon Sugar

For the Garnish

• Sliced Strawberries
• Mint Sprigs

1. Dice the strawberries into small chunks and combine 2 tablespoon of sugar and let it macerate while we prepare the stock.
2. Combine all the stock ingredients together in a saucepan and let it come to a boil over medium heat. Stir occasionally so the sugar dissolves. Once the mixture comes to a rolling boil, remove the pan from heat.
3. Place a sieve over the bowl of strawberries and add the hot lemongrass stock. Cover the bowl with a plastic wrap and refrigerate for at least 6-8 hours. Leaving it overnight is fine. The flavors develop over time.
4. Garnish: Garnish the soup with thinly sliced strawberries and mint sprigs.

• Author: Kannamma @kannammacooks.com
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Dessert
• Cuisine: French

Ingredients for Stock

• 1 teaspoon pectin powder (optional)
• 1/2 cup sugar
• Grated Zest of one lemon
• 1 stalk lemongrass chopped
• 2 cups water

Other ingredients

• 250 grams strawberries
• 2 tablespoon Sugar

For the Garnish

• Sliced Strawberries
• Mint Sprigs

1. Dice the strawberries into small chunks and combine 2 tablespoon of sugar and let it macerate while we prepare the stock.
2. Combine all the stock ingredients together in a saucepan and let it come to a boil over medium heat. Stir occasionally so the sugar dissolves. Once the mixture comes to a rolling boil, remove the pan from heat.
3. Place a sieve over the bowl of strawberries and add the hot lemongrass stock. Cover the bowl with a plastic wrap and refrigerate for at least 6-8 hours. Leaving it overnight is fine. The flavors develop over time.
4. Garnish: Garnish the soup with thinly sliced strawberries and mint sprigs.

• Author: Kannamma @kannammacooks.com
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Dessert
• Cuisine: French

Find it online : https://www.kannammacooks.com/chilled-summer-strawberry-soup-with-citrus-and-lemongrass/

Chettinad Urlai Roast, Potato Roast, Chettinad Potato Roast.

Chettinad style urlai roast recipe is made with baby potatoes and a fragrant dry roasted fresh chettinad masala. Perfect side dish for rasam saadam / rasam rice.

This recipe came into being because of my mom. My mom has a habit. She would cut out a printed recipe or a food tip from a magazine she comes across and would save it and give it to me when I go home for vacation. She would be so happy seeing me go through them. There are these little things that takes everything. So this recipe is from one such paper given long time back to me. This is a recipe for Chettinad Urlai/Baby potato Roast. From what I have learned in these years, Chettinad recipes are mostly based on freshly ground masala powders. Getting the masala is the key to their cooking. This one ain’t different. The various spices are dry roasted in a low flame (low flame is key. your patience will be rewarded) and let to cool in a pan. Once cooled they are ground to a fine powder and added to the dish later on. Lets go and roast some spices.

Here is the video of the recipe.

Trditionally, for chettinad recipes gundu chillies are used. But I have used the other variety mainly for the color.

Dry roasting brings out the essential oils in the spices which otherwise would be dormant. Dry roast all the ingredients on a very low flame except coconut. Add in the shredded coconut at last. Cool the spices and grind to a fine powder in a chutney jar of a mixie or a spice grinder.

These baby potato roast makes an awesome side dish for rasam saadam/rice.

For the chettinad masala

• 4 dried red chillies
• 1 teaspoon coriander seeds
• 1 inch cinnamon stick
• 1 cardamom
• 1 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 3 tablespoon shredded coconut
• 2 sprigs curry leaves

Other Ingredients

• 3 tablespoon peanut oil (vegetable,canola or sunflower is fine)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 2 sprigs curry leaves
• 2 onions, sliced fine
• 2 green chillies, cut into 2 - 3 pieces each
• 2 tablespoon ginger garlic paste
• 2 tomatoes, diced
• 1/2 teaspoon turmeric
• 1 teaspoon chilli powder
• 1 1/2 teaspoon coriander powder
• 1 1/2 teaspoon salt
• 1/2 kilo baby potatoes, boiled and peeled
• coriander leaves for garnish

1. Dry roast all the chettinad masala ingredients and grind to a fine powder.
2. Heat oil in a pan/kadai and when the oil is shimmering add in the mustard seeds. Then add in the urad dal and the curry leaves. Let the mustard splutter.
3. Add the onions and fry till golden brown.
4. Toss in the green chillies and the ginger garlic paste.
5. Add the tomatoes and stir-fry on a low heat for about 5 minutes. continue to cook until streaks of oil is released in the pan.
6. Add in the ground masala, turmeric, chilli powder, coriander powder and salt.
7. Add quarter to half a cup of water and cook in low flame until the raw smell disappears and the masala becomes thick.
8. Add in the potatoes and fry until almost dry.
9. Remove from heat and serve hot, garnished with chopped coriander leaves.

Notes

This dish can be made with regular russet potatoes too.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: South Indian