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Soups for Winter

by Shama Lutfullah
Fish Soup (fof5to 6 people/.
500 gm(l lb) fish fillet. (for 5 to 6 people)
2 litres (8 cups) water
2 large onions
2 .ticks celery
2 oe KO butter
1 kg (2 t>l ripe tomatoes Salt, pepper
1/4 tea spoon saffron
Place fish and water Into large pan. cover, bring to boll, reduce heat, simmer V gently for 2 hours. Strain stork and reserve; reserve fish.
Heat butter in large pan. ad'l peeled and finely chopped onions & peeled A finely chopped celery, saute gently until onion mixture ts golden brown. Add peeled A finely chopped tomatoes, stir until combined. Oring to boil, boil uncovered for 5 minutes, mashing mixture well with potato masher.
Add fish stock, salt pepper and saffron, stir until combined cover pan, bring to boil, reduce heat, simmer for 45 minutes.
Remove skin and bones from reserved fish, flake fish with a fork, add fish to soup Just before serving. Serve with bread slices heated in the over crisp.
Garic Soup (for 5 to 6 people)
2 tabic spoons ground coriander
1 table spoon ground cummin
1 dried chilli, optional
1/4 teaspoon whole black peppercorns
8 curry leaves
5 cups hot water
1 table spoon tamarind pulp
1 medium onion, finely sliced
4 cloves garlics.
Put coriander, cummin, chilli, peppercorns and curry leaves Into a saucepan and dry roast over medium heat, shak-^nt^OSJe^y^a-aromatic.
Add the water, tamarind onion and garlic and bring lo the boil, then simmer for 20 minutes or until onions and garlic arc soft. Serve for sipping between mouthful of rice.