There are two types of people in the world. Soup people and non soup people. Non soup people will resist a hot bowl of delish even when caught in a blizzard! To them a few sips of a soup are waste of gut space. To some it is like having that medicine which a practiced village mixer would concoct in a bottle with a cork as a lid. Their disgruntled facial reactions say it all.
To the lovers, a soup is comforting. It is also pleasurable. I am putting up this recipe of a bottle gourd milk soup made peppery, fragrant and generous with the right seasonings and garnishes. It reeks of goodness and strength.
My food word for this recipe would be wholesome.
When you go out shopping look for;
Bottle gourd
Milk
Salt
Pepper
Garlic
Onion
The recipe would be;
In a pressure cooker boil six large chunks of peeled bottle gourd with three pods garlic and one medium sized onion with a glass and a half of water. Allow four whistles to go off. Now when the cooker cools, strain it. Keep the liquid aside. Blend the rest in a mixer. Next fold in the mixed gourd, garlic and onion with the liquid you had set aside and bring to a boil. Add salt to taste and season with pepper powder. Now switch off the heat and allow your deep dish cooking bowl to cool a bit. Next goes in half a cup of lukewarm milk and stir gently. Bring the soup to a simmer and take it off the flame. Garnish with fresh herbs.
