BLACK PEPPER SOUP RECIPES

Name: Black Pepper Soup
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: North Indian
Ingredients: 1 tsp Black pepper corns; 1 tbsp Wheat flour; 1/2 tsp Coriander powder; 2 pinch Turmeric powder; 2 pinch Aamchur (mango powder); Salt (to taste); 1/2 of Tomato puree (skin removed); 4-5 nos Curry leaves; 2 cups Water

BLACK PEPPER SOUP – PACHAKAM.COM

black pepper and wheat flour

Provided by anjanabhatia

Total Time 30 minutes

Prep Time 30 minutes

Yield 1

Number Of Ingredients 9

Ingredients

1 tsp Black pepper corns
1 tbsp Wheat flour
1/2 tsp Coriander powder
2 pinch Turmeric powder
2 pinch Aamchur (mango powder)
Salt (to taste)
1/2 of Tomato puree (skin removed)
4-5 nos Curry leaves
2 cups Water

Steps:

Heat oil in a pan
Add curry leaves,black pepper and wheat flour
Stir fry on low flame,till flour becomes golden.
Add water, coriander powder, turmeric powder, aamchur powder, tomato puree and salt.
Cook on low fire until wheat flour and water mixes well and gets the consistency of soup.
:- Serve hot

SUCCOTASH SOUP WITH BLACK PEPPER CROUTONS RECIPE | EPICURIOUS

Succotash Soup with Black Pepper Croutons Recipe | Epicurious image

This light starter reinvents the classic side dish of lima beans and corn.

Provided by EPICURIOUS.COM

Yield Makes 10 servings

Number Of Ingredients 15

Ingredients

1/4 cup (1/2 stick) butter
3 cups 1/2-inch cubes crustless sourdough bread (about 8 ounces)
1 teaspoon coarsely cracked black pepper
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 medium)
1/4 cup minced shallots
3 garlic cloves, chopped
6 tablespoons finely chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 large red bell pepper, cut into 1/4-inch cubes
8 cups low-salt chicken broth
1 1/2 cups frozen baby lima beans (about 8 ounces)
1 14 3/4-ounce can creamed corn
1 1/2 cups frozen white corn kernels (about 8 ounces)

Steps:

Melt butter in heavy large skillet over medium heat. Add bread and pepper and stir to coat. Sauté until croutons are golden and crisp on all sides, stirring occasionally, about 12 minutes. Sprinkle with salt. (Can be made 1 day ahead. Cool completely; store airtight at room temperature.)
Melt butter in heavy large pot over medium heat. Add leeks, shallots, and garlic; sauté until leeks are soft, about 5 minutes. Add 4 tablespoons parsley, thyme, and oregano; sauté until fragrant, about 3 minutes. Mix in red bell pepper. Add broth and lima beans and bring soup to boil. Reduce heat to medium-low, cover, and simmer until lima beans are tender, about 10 minutes. Add creamed corn and corn kernels and heat through. Remove soup from heat; season to taste with salt. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
Ladle soup into bowls. Top each with some croutons and some of remaining 2 tablespoons parsley. Serve, passing remaining croutons separately.

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