Solanum Melongena soup by Chef Raghu
Solanum
Melongena soup by Chef Raghu
(Grilled brinjal soup)
100gms
Grilled Sliced aubergine
100gms
Mushrooms
30gms
Spring Onions
20gms
Celery
300ml
Chicken stock
50gm Sliced
chestnuts
10ml Soya
sauce
10gms
Corn starch
10gms
pepper powder
Salt to
taste
Heat chicken
stock in pan, add spring onions, celery water, chestnuts and mushrooms cook for
4 minutes add aubergine, salt, soya sauce to the soup. Dissolve starch in
little water and stir into the mixture, cook for 2 minutes add salt &
pepper, a spoon on sherry to enhance the taste. Serve hot
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