318) BAMBOO SOUP

BAMBOO SOUP

(KIRLACHÉ SOUP)

AN ENTHRALLING TENDER BAMBOO SOUP

Ingredients:

     1)    Processed (for processing instructions, refer to my tender bamboo in Konkani cuisine article), finely chopped tender bamboo shoot – 50 gm.

     2)    Coconut milk (to make fresh coconut milk, refer to my harshale povu recipe) – 500 ml.

     3)    Potato – 120 gm.

     4)    Corn flour – 25 gm.

     5)    Carrot – 20 gm.

     6)    Green beans / string beans – 20 gm.

     7)    Salt – 5 gm.

     8)    Ghee – 1 tablespoon

     9)    Water – 500 ml.

To cook:

          Chop the tender bamboo pieces again to superfine bits. Peel the potato and grate it. Chop the carrot and the beans to superfine bits.

Set a soup pan on high heat. Pour in the ghee and tip in the bamboo. Stir for 2 minutes and turn down the heat. Stir-fry for 5 more minutes. Now tip in the grated potato. Stir for 3 minutes. Add the carrot and the beans. Stir again for 2 minutes.

Now pour in 2 cups (500 ml.) of water and tip in the salt. Turn up the heat. In another vessel, mix the corn flour nicely with the coconut milk. As soon as the soup starts to boil, pour in the mixed coconut milk. Stir occasionally. Let the soup boil and thicken for 3 minutes as you keep stirring. Your ultra-delicious bamboo soup is ready to slurp up!

Enjoy!!!

Note:

          This soup is so enrapturing, so complete that we have it without adding any pepper or spice. However, if you like your soup to be spicy, please add pepper powder and garam masala powder to suit your taste.