Organic Tomato Basil Soup with Parmesan Pudding – Chef Sammya Majumder


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Organic tomato basil soup with parmesan pudding.

Organic Tomato Basil Soup with Parmesan Pudding


SERVINGS: 4 portions




For Organic Tomato Basil Soup


• 1 kg organic farm fresh plum tomatoes.
• 1 medium chopped onion.
• 1 tbsp of olive oil.
• 2 garlic clove crushed.
• 1 tsp of ground pepper.
• 10 gram basil chop.
• Vegetable stock ( 2 cup)




1. In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds.
2. Transfer to colander; cool slightly and peel off skin.
3. Cut tomatoes in half; remove seeds and chop.
4. In a medium saucepan, cook the onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes.
5. Add the garlic and cook 1 minute longer.
6. Add the chopped tomatoes and cook uncovered over medium heat for 20 minutes (If using canned tomatoes, decrease cooking time to 10 minutes).
7. Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
8. Return to saucepan, and add pepper, basil and veg stock to the soup.
9. Heat until hot but do not boil.
10. Season to taste with salt and pepper.




For Parmesan pudding


• 1 1/2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup plus 2 tablespoons milk
• 1 1/2 cups Parmesan cheese, finely grated
• 2 teaspoons coarse salt
• 3 large egg yolks, lightly beaten
• 1 large whole egg, lightly beaten




1. Heat oven to 325 degrees. Spray a heatproof glass loaf pan (8 1/2-by-4 1/2-by-2 1/2) with vegetable oil spray, line bottom and sides with parchment paper, and set aside.


2. In a medium saucepan over medium heat, melt butter. Add flour, and stir to combine. Cook until a paste forms, making sure mixture does not brown, about 5 minutes.


3. In a medium bowl, combine cream and milk. Add to flour mixture, whisking constantly. Bring to a boil; add cheese and salt. Return mixture to a boil, whisking often.


4. In a large bowl, whisk together egg yolks and whole egg. Remove pan from heat and whisk milk mixture into egg mixture.


5. Strain through a fine-mesh sieve into prepared loaf pan. Make sure the liquid does not touch the top of the pan. Cover with parchment paper and foil. Line a pan large enough to hold the loaf pan with a clean kitchen towel. Fill pan with enough hot water to come 3/4 of the way up the sides of the loaf pan. Transfer to oven and bake for 1 1/2 to 2 hours. The pudding should still jiggle in the middle (the edges may be slightly rounded but not “souffleed”).


6. Remove from water bath and let cool to room temperature. Refrigerate overnight.


7. Heat oven to 350 degrees. To serve, unmold the pudding onto a cutting board. Cut into 6 to 8 slices and place each slice on an ovenproof plate. Bake until the pudding is just warm, about 2 to 3 minutes.



Executive Chef – Sammya Majumder of The Peerless Inn.

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About Chef

I am a crazy passionate chef that always loves a good challenge in kitchen and especially fine dining. Two things that I discovered in my journey; firstly is that regardless if you live in a tent in desert or in a palace in England cooking is the way that people share their experience, their joy, & love . Secondly, the food is not only to fulfill your appetite, it’s to relish the master piece of culinary art. When I cook with passion and honesty, and not just because of money, then the results are always like delicious, creative and imaginative dishes that people love. I am a gold medalist in Hospitality Management from " Pailan college of Management & Technology; Kolkata (affiliated to WBUT)"in 2008. Started my career with Hyatt Regency Kolkata, then shifted to Mumbai in 2010 where worked with Indigo restaurants & Oberoi flight services. In the year of 2011 joined Casa Toscana an Italian fine dining restaurant, where worked with Chef Gianfranko Chiarini( Michelin awarded chef from Italy). In 2014 joined The Peerless Inn Kolkata, operator Sarovar group of hotels as Executive Chef. Type of cuisine that I love to prepare is Italian, Mexican, French classical, Lebanese & our traditional cuisine, the cuisine of our grandmothers and mothers. Of course, all these dishes are prepared according to the highest culinary standards in line with current global trends, while still maintaining all the originality of the meal. I love changing menus according to seasonal changes at the marketplace. I love to conduct cooking classes to small kids; it’s a fun and refreshment of day’s schedule.

Chef Sammya Majumder
Executive Chef

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