I have been telling you all about my Indian idol – Chef Sanjeev Kapoor – for a while now (read here). And now you have a chance to meet him in person!
Chef K.N. VInod and his team is hosting a special dinner for Chef Sanjeev Kapoor. The dinner includes a talk, a meal prepared from the chef’s new book, and, of course, a signed copy of his new book, “How to Cook Indian” that is releasing in the US at the end of this month. I just signed up and hope to see you all there!!
As you eagerly await the day, try this Chef Kapoor recipe:
TOMATO AND ORANGE SHORBA
Tomato and Orange Soup
Adapted from a recipe provided by Chef Sanjeev Kapoor
The heart of this dish lies in the crunchy garnish that contrasts with the smooth texture of the soup. Don’t leave it out!
Makes 4 servings
1 small orange
2 tablespoons olive oil
3 large carrots, peeled and finely chopped (about ½ pounds)
1 small red onion, finely chopped
4 or 5 cloves garlic, chopped
3 medium tomatoes, cut into quarters
¾ cup fresh orange juice
Salt t taste
1/4 cup unseasoned croutons
2 tablespoons chopped fresh cilantro
1. Cut the peel and all the white pith from the orange. Working over a bowl, separate the segments by cutting close to the membranes. Squeeze any juice from the membranes into the bowl. Coarsely chop the orange segments and add to the bowl. Set aside.
2. Heat the olive oil in a saucepan over medium-high heat. When the oil is shimmering, add the carrots, half of the onions, and the garlic and sauté for 4-5 minutes or until slightly soft but not colored. Reduce the heat to medium, add the tomatoes, and cook, stirring occasionally, until the vegetables are soft. This will take about 15 minutes. Half-way, add a ¼ cup of water. This will help the vegetables soften.
3. Remove from the heat and let the vegetables cool slightly. Drain the juice from the bowl of orange segments into a blender and add the cooked vegetables. Add the ¾ cup of orange juice. Puree until smooth.
4. Pour the puree back into the saucepan. If the mixture is very thick, stir in water a little at a time until the mixture is more soup-like. Stir in salt to taste. Place over medium-low heat and simmer until hot, 2 to 3 minutes.
5. Fold the remaining onions, croutons, and cilantro into the orange segments.
6. Ladle the soup in bowls or soup plates and garnish with the crouton mixture. Serve immediately.