Ingredients for Hot Veg Broth
|Extra Virgin olive oil||2 tbsp|
|Fennel Leaves||2 springs|
|Parsley Stems||1 bunch|
|Green chilli (slit)||4 nos|
|Water||5 large cups|
Ingredients for the Soup
|Extra Verging oil||1 tbsp|
|Garlic Chopped||10 pods|
|Onion Chopped||1 small|
|Carrot Chopped||1 nos|
|Turnip Chopped||1 nos|
|Fresh Thyme leaves||Few springs|
|Freshly Crushed Black Pepper||To taste|
Heat Oil in a sauce pan and fry the garlic for 2 mins and add chopped onions, let the onions turn light brown, then add the remaining vegetables and water ring to a boil (skimming the froth).
Simmer for 30 mins. Strain and keep aside.
In another sauce pan heat oil and fry the remaining fine chopped garlic.
Add onion and fry till the onions turn transparent, then add carrot, turnip and the prepared broth. Bring to a boil and add thyme leaves season with salt and pepper, serve hot..!
Recipe: Chef Ashish Rai, Head – Culinary, Barbeque Nation Hospitality Ltd.