The Imperial's Chef Vishal Atreya Gets Us In A Soup

Chef Vishal Atreya’s work has taken him across India as well as the UK, with him having worked for legendary hotels like Ananda in Himalayas, Taj Group of Hotels, Ritz Carlton Hotels and Hilton Hotels, amongst others. He was also part of the jury for a prestigious travel reality show called “India Celebrity Express”, which was broadcast on the second largest commercial network M6 in France in December 2010.

Here he stirs up the perfect soup for rainy Delhi days for LBB’s {The Recipe Project}

Corn – 150 gms Onion – 1 no. Celery chopped {if available} – 2-3 stalks Vermicelli – 150 gms Refined Oil – 30 ml Cornstarch – 25 gms Parsley/Coriander – 60 gms Lemon – 2 nos. Salt – To taste Paprika – 1 teaspoon Black Pepper – 5 gms

METHOD

Heat oil in a large pot. Add onion, celery and corn to the pan and sauté until the vegetables are slightly cooked. Sprinkle paprika, salt and pepper over vegetables and let them cook for 2-3 minutes In a small bowl, mix cornstarch with cold water and let it dissolve. Set side. Add water to the pan and give it a boil. Add vermicelli to the pot and cook for 5 minutes. When vermicelli is cooked, give cornstarch another stir and add gradually. Bring the pot to boil. Before you remove the soup from heat, add finely chopped parsley if available, or use coriander. Drizzle with freshly squeezed lemon. Serve hot {about 5 portions}.

N.B. All recipes belong to the chef and are published with permission by Little Black Book. Reproduction of this recipe for print and circulation is not permitted.