How to Cook Tasty Tomato Coriander Soup with heart shaped fruit Scones

Tomato Coriander Soup with heart shaped fruit Scones. Mix cornflour in a little cold water and set aside. Remove from heat and blend to your preferred consistency. A roasted tomato soup that tastes like the wings of salvation.

Tamatar Dhania Shorba is a Punjabi version of popular tomato soup. Checkout this Step by step video recipe of Tamatar ka shorba. - Spiced Indian Tomato soup. Coriander sprigs and crushed black pepper to garnish. You can cook Tomato Coriander Soup with heart shaped fruit Scones using 14 ingredients and 16 steps. Here is how you cook it.

Ingredients of Tomato Coriander Soup with heart shaped fruit Scones

1. Prepare of For Tomato Soup:.
2. You need 1 tbspn of olive oil.
3. You need 4 of garlic pearls deskined and chopped fine.
4. It's 4-5 of whole black pepper corns.
5. It's to taste of Salt.
6. You need 2 of large tomatoes washed,desseded and chopped roughly.
7. Prepare 100 gm of fresh coriander leaves and stems.
8. You need of Scottish fruit scones:.
9. Prepare 1 cup of Self-Rising Flour.
10. You need 1 tsp of Baking Powder.
11. Prepare 1/4 Cup (1/2 Stick) of Margarine.
12. It's 2 of rounded tbsp castor Sugar.
13. You need 2/3 Cup of Milk.
14. Prepare 1/4 cup of raisins or Sultanas.

Lightly whip the cream, then season and fold in coriander. Coriander Tomato Chutney is a flavorful dip that goes well with many dishes. Drizzle on Chaat, serve with snacks or spread it on sandwiches. Coriander Tomato Chutney or Green Chutney is a simple and delicious chutney made with tomato, coriander leaves, ginger, garlic and spices.

Tomato Coriander Soup with heart shaped fruit Scones instructions

1. Tomato Soup:.
2. Heat oil in a saucepan and sauté the garlic and pepper corns till the garlic turns slightly brown and aromatic.
3. Add the chopped tomatoes and sauté on Low heat covered till the tomato skin is almost loosened/peeled off.
4. After keeping aside a few leaves for garnish, add the coriander leaves and sauté for 2 minutes and take off heat.
5. Let cool and blend fine with very little water if needed.
6. Transfer the soup to the saucepan once again.
7. Add salt and cook the soup on Low heat until thick /has achieved the desired consistency.
8. Serve warm garnished with coriander leaves reserved aside.
9. Tip: if you need to get the soup to thicken quickly, dissolve 1 tbsn cornflour in 2 tbspn water and add it to the simmering soup.
10. Scottish fruit scones:.
11. Set oven to 220C.
12. Mix the flour and baking powder in a bowl, rub in margarine using your fingers - or cut it into the dry ingredients using a pastry blender..
13. Stir in the sugar and sultanas.then add milk a little at a time while mixing to a stiff dough with a fork. Be careful not to overmix as that can make the scones 'tough' (not soft and crumbly as they should be)..
14. Turn dough onto a floured surface and roll out to about 1/2 inch thick. Cut into heart shape or rounds (as the traditional Scottish scone) using a cookie cutter.
15. Place on baking tray and bake for about 10 minutes, or until scones are risen and golden.
16. Serve warm or at room temperature with the Tomato Soup.

In soup pot, saute celery and onion. broth, water, tomato juice, salt, coriander and pepper. Cut meat into small cubes. also make this soup with drained kidney beans, chicken breasts (skinned & defatted) and any vegetables in season. I make scones every time baking day rolls around with my sourdough starter. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted Plunge into the dough, then repeat until you have four scones.