Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts

Thursday, November 3, 2011

Chicken Tinola


A Filipino friend brought this comfort food to a gathering and I just have to make it.  She told me how she did her version and my family loves it.  But to be able to share it in this blog I found a recipe from panlasangpinoy that is as close to what she taught me.

Ingredients
  • 1 whole chicken, cut into serving pieces
  • 36 ounces rice washing
  • 1/2 pc small green papaya, cut into wedges 
  • 1 tbsp garlic, minced
  • 1 medium sized onion, chopped
  • 1 thumb ginger, cut into strips
  • 2 tbsp fish sauce
  • Hot pepper leaves
Instead of the green papaya, we use chayote.  I did not add any fish sauce.  But added a bunch of lemongrass and spinach instead.

 Cooking Procedure
  1. Sauté the garlic, onion, and ginger
  2. Put-in the chicken and cook until color turns light brown
  3. Add the fish sauce and mix well
  4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
  5. Add the green papaya wedges and simmer for 5 minutes
  6. Add the hot pepper leaves
  7. Add salt and pepper to taste
  8. Serve hot. Share and enjoy

Thursday, April 28, 2011

Cheddar Cheese Soup


I made this soup because I forgot to buy the canned version needed for the Spinach-Cheese Casserole I was making.  It turned out to be a very good soup as well but a little too cheesy for my picky eater.  The little princess and both the king and queen of the house loved it though. 
Cheddar Cheese Soup recipe from foodnetwork

Ingredients

4 tablespoons butter
1 large onion, finely chopped
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
4 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken stock
1 1/2 cups whole milk
1 1/2 cups heavy cream
12 ounces sharp yellow cheddar cheese, grated (about 4 cups)
Salt
1/4 teaspoon cayenne pepper
Crumbled bacon, salsa, or creme fraiche, chopped parsley leaves, optional for garnish

I don't have heavy cream so I just use 3 cups of milk instead and just regular salt.
Directions

1.  In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are soft, about 4 minutes. Add garlic and saute for 2 minutes. Add flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the stock, milk and heavy cream. Bring soup to a low boil and reduce heat so that the soup barely simmers. Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes. Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and smooth. Do not allow soup to boil. Season with salt and cayenne pepper, to taste.

2.  Serve in shallow bowls, topped with some crumbled crispy bacon bits, a dollop of salsa or creme fraiche, and chopped parsley, as desired.  I puree the soup before serving as well.

Friday, March 4, 2011

Creamy Potato Soup


 "yummy" and "very good" that is all I hear from both my 2 and 6 year olds.  From magazine cutout I have stashed.

Ingredients:

4 cups Chicken Stock
2 large carrots, diced
4 stalks celery, diced
1 garlic clove, minced
1 cup milk
5 pounds russet potatoes, peeled and cubed
1/4 cup butter
1/2 medium onion, chopped
1/4 cup all purpose flour
1 bay leaf
1 1/2 cup shredded Cheddar cheese
2/3 cup crumbled crisp cooked bacon slices

Procedure:

1.  Melt butter in a large saucepan over medium heat.  Add onion and cook until translucent ( do not scorch or brown onions).

2.  Stir in minced garlic until warm.  Stir in flour until smooth, then gradually add in stock.  Add in carrots, celery, and season to taste with salt and pepper.

3.  Heat through, then stir in milk.

4.  Place cubed potatoes in slow cooker with hot vegetable mixture.  Place bay leaf in pot.  Cover and cook on low for 8 hours or high for 4-5 hours until potatoes are tender.  Remove bay leaf.

5.  Transfer 4 cups of soup into blender and puree.  Then stir pureed soup back in slow cooker.  Stir in cheese and bacon.  Serve once cheese is melted.  Top each serving with additional shredded cheddar chesse and garnish if desired.

*I just simmer my soup in the pot for over 2 hours at very low heat.  Then continue on with number 5. 

Wednesday, December 29, 2010

Italian-Style Chicken and Vegetable Soup

From Cooking Club.  This soup is hearty and healthy.  Plus everybody loves it.

Ingredients:

4 (14.5-oz.) cans lower-sodium chicken broth (6 cups), divided
1 lb. boneless skinless chicken thighs
1 tablespoon olive oil
2 medium carrots, sliced diagonally (1/4 inch)
2 ribs celery, sliced (1/2 inch)
1 medium onion, chopped
1 medium zucchini, chopped (1/2 inch)
2 large garlic cloves, minced
1/2 teaspoon dried oregano
3/4 cup ditalini or other small pasta
1 cup canned white beans, drained, rinsed
1/4 cup chopped fresh parsley

Procedure:

1. Bring 3 cups of the broth to a gentle simmer in large skillet over medium heat. Add chicken; simmer 8 minutes, turning once. Remove from heat; let stand, covered, 10 minutes or until chicken is no longer pink in center. Remove chicken; shred. Reserve poaching liquid.

2. Meanwhile, heat oil in heavy large pot over medium heat until hot. Cook carrots, celery and onion 5 minutes or until beginning to soften. Add zucchini; cook 6 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Stir in oregano.

3. Add reserved poaching liquid and remaining 3 cups broth to pot; bring to a boil. Add pasta. Simmer over medium heat 8 minutes or until pasta is al dente. Stir in beans and chicken; cook 1 minute or until heated through. Stir in parsley.

Sunday, November 14, 2010

Egg Drop Soup with Tofu

We usually have egg drop soup at restaurants so I thought of trying it.  Everybody loves it.  The egg drops are a little on the thicker side but that is due to not whisking the eggs quickly enough when I poured it in the pan.



Ingredients

4 cups Chicken Stock or Water
3 Large Eggs, beaten with a pinch of sea salt and white pepper
1 to 2 Scallions, sliced
Tofu sliced into serving sizes
Sea Salt
Freshly Ground White Pepper
Roasted Sesame Oil (optional)

Method

1. Bring Tofu with the chicken stock to a rolling boil. Slowly stream the egg into the stock and whisking  quickly with a fork to form fine shreds. Season the soup with sea salt.

2. To serve, top with chopped scallions, pepper and drizzle with sesame oil, if desired. Serve immediately.

Monday, October 18, 2010

Carrot, Apple and Celery Soup

From Quick and Easy Soups.  Another way for the kids to have their veggies.   They thought it is apple sauce...Use your favorite dessert apple rather than the cooking variety which will be too sour.

Ingredients:

2 lbs. Carrots
1 medium onion, chopped
3 stalks celery, trimmed and diced
1 quart fresh vegetable stock
3 medium sized dessert apples
2 tablespoons tomato paste
1 bay leaf
2 teaspoon super fine sugar
1/4 large lemon
salt and pepper
celery leaves, washed and shredded to garnish

Directions:

1. Placed the prepared carrots, onion and celery in a large saucepan and add the stock.  Bring to boil, cover and simmer for 10 minutes.

2. Meanwhile, peel, core and dice 2 apples.  Add the pieces of apple, tomato paste, bay leaf and sugar to the saucepan and bring to boil.  Reduce heat, half cover and allow to simmer for 20 minutes.  Remove and discard the bay leaf.

3. Wash, core and cut the remaining apple into thin slices, leaving on the skin.

4. Place the apple slices in a small saucepan and squeeze over the lemon juice.  Heat the apple slices gently and simmer for 1-2 minutes until tender.

5. Drain the apple slices and set aside until required.

6. Place the carrot and apple mixture in a blender or food processor and blend until smooth.

7. Gently re-heat the soup if necessary and season with salt and pepper to taste.  Serve the soup topped with the reserved apple slices and shredded celery leaves.