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.
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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.