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Salad Soup

21st.Century.Chef's picture
Ingredients
  Ripe red tomatoes 1 Kilogram, chopped
  Boneless mutton 250 Gram, cubed
  Stock 1 Liter
  Ginger 1 , julienned
  Star anise 2
  Hard boiled eggs 2
  Mustard powder 1 Teaspoon
  Lime juice 2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Olive oil 2 Tablespoon
  Salt 1 Teaspoon
  Ground black pepper 1 Teaspoon
  Tabasco sauce 1 Dash
  Vegetables 1 Cup (16 tbs)
  Pickled gherkins 2 Tablespoon, chopped
  Celery stalks 3 , chopped
  Cucumber 4 Tablespoon, chopped
  Onions spring 3 , chopped
  Carrot 1 Medium, chopped
Directions

GETTING READY
1. In a pan bring water to a boil and plunge in tomatoes, allowing them to blanch for about 5 minutes until soft.
2. Drain, refesh and cool. and press through a strainer.
3. Press softened tomatoes through a fine mesh strainer, collecting the pulp and juice in a bowl and discarding residue.

MAKING
4. In a large saucepan combine mutton, stock, ginger and star anise and simmer over moderate heat till mutton is tender.
5. Use a slotted spoon to remove ginger and star anise and discard.
6. Blend in pureed tomatoes into the broth and allow to cool.
7. Place in the refrigerator until stock is chilled.
8. In the mean time, divide yolks and whites of hard-boiled eggs, placing yolks in a bowl and and chopping the whites into thin slivers.
9. Prepare a paste of hard-boiled egg yolks, mustard, lime juice, garlic, oil, salt, pepper and Tabasco sauce.
10. Stir this into chilled soup with prepared vegetables and chopped egg whites.
11. Taste and alter the seasoning, if desired.
12. Return to the refrigerator until required.

SERVING
13. Serve the soup in chilled soup bowls.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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