Delicate Bottle Gourd Soup
So, this one’s a Spanish form for making gourd haze. In India it is usual to call Bottle gourd as lauki, ghiya, dudhi also.
Generally, in Spain they make this haze with zucchini/ courgettes, but my friend one day made this haze with bottle gourd and the result was an amazing, thick, rich, delicate and nutritional bottle gourd haze.
She shared this lauki haze form with me and I made the haze form a couple of times. I want to partake this as utmost of us don’t like bottle gourd and that includes me too. This form will change that for folks who don’t like bottle gourd as it has done for me.
I love bottle gourd in this form.
The bottle gourd haze can be served with chuck, rice or as a starter. You could indeed have it as a brunch or a light night mess. Also, you could make the same form with zucchini/ courgettes.
Ingredients
• 1 long lauki or ghia or dudhi or bottle gourd
• 2 onions or 4- 5 scallions
• 4 to 5 garlic
• 2 tablespoon mixed sauces
• ½ tablespoon black pepper greasepaint
• 3 to 4 teaspoon cream cheese
• 3 teaspoon olive canvas or any neutral- seasoned canvas like sunflower canvas or adulation.
• salt to taste
Lets begin bottle gourd haze or lauki haze
1. Wash the bottle gourd in enough water and peel it. Now here what should you do with these peels. It is good to try making a fab coconut chutney with all these peels and thus have a tasty bottle gourd peels chutney. Hash the bottle gourd and put it in a visage.
2. Now hash the onions and garlic and also add these to the same visage.
3. Add water to the veggies.
4. Just enough water covering the diced gourd, onions and garlic.
5. Put it on fire, cover the visage and brume the bottle gourd for 15- 20 minutes till they come soft.
6. In Spain they don’t do it as I’ve done. They first sauté the onions, garlic in olive canvas. Also add the bottle gourd and also add the water and let the veggies cook. I was too lazy this day, so I put everything in one visage for the veggies to cook. After 15- 20 minutes you see your bottle gourd will soften and look great like in the snap below.
7. Let the veggies and stock cool down before going further. In a blender or food processor mix the veggies. But keep the stock away.
8. In another visage now toast the olive canvas or any neutral- seasoned canvas like sunflower canvas. Rather of canvas you can also use adulation. Finally you can now add the pureed bottle gourd, onions and garlic together.
9. Season it with the dry sauces and black pepper. Also add swab.
10. Add the stock to get the thickness you want and poach for 5- 6 minutes. Before you switch off the fire add the cream cheese. In Spain they add some cream and some cheese rather of cream cheese.
11. Give the haze a curve and Serve the Bottle gourd haze hot with chuck. You could also serve it with chuck croutons.
So guys do try this healthy soup. It is meritorious for each of you.
Last Updated on September 18, 2023
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