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@allaboutsoups-blog
thediypanda:
Ingredients
2 pounds tomatoes
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup butter
1/3 cup all-purpose flour
1 quart milk
Directions
Run the tomatoes...
This looks oh so yummy!
cookingwithmom:
and it’s like heaven. here’s a recipe we found in Saveur for cold soup that will trick any one, adult and child alike, into eating their vegetables.
i love soup so much, and i’ve always hated the three month soup hiatus known as summer…until now. so why not share the recipe? look at it, make it,...
Minestrone
Minestrone (Recipe #3)
Rate: Super Easy
I call minestrone my "default" soup. Not only is it easy to make, one could actually dump in it whatever vegetables, beans and meat you have available. Minestrone always happen whenever I have to clean the fridge. You know what it's like, there's like half of everything: cucumber, zucchini, carrots, sausage, everything! I live and cook for myself most of the time, so I tend to "save" ingredients. I hate throwing out half of, say, a carrot; those "halves" are all kept in the fridge.
Ingredients:
vegetables: zucchini, potatoes, cucumber, carrots, bell pepper, squash/pumpkin, beans or peas, tomato
herbs: basil, oregano, parsley
broth: tomato sauce, chicken/beef broth
meat (whatever is available): bacon, salted ham, chorizo, corned beef, etc.
pasta: uncooked macaroni
ground pepper
onion, slice
garlic
olive oil
salt
Preparation:
Dice the veggies and meats. Be sure they are approximately the same size.
Saute garlic, onion and tomato in olive oil. Add the bell pepper, potatoes, carrots, zucchini, cooked beans or peas. Saute a little, then add the broth. Bring to a boil, then add the pasta, basil and oregano. Cook until pasta is done.
Season with salt and pepper. One last boil and serve. Drizzle olive oil before serving. You may also garnish with parsley and bacon/sausage bits. Serve with garlic bread of course. =)
Recipe #3
sparrowed7:
Sometime last week I had told Tinus’s mom about a soup I like to make that I thought she would enjoy. It is creamy, kind of reminiscent of a “chowder”, and has salmon in it. She said it sounded good and that I should make it if I wanted to. I was all for this, but it is definitely a cold weather...
Eating ministrone. Will blog the recipe later. Yum yum!
The First French Onion Soup
When I was still a starving undergrad, I used to hangout and sometimes spend lunch breaks at the library. There I'd have a full course meal, starting with books on different appetizers, through the main course, then the desserts. If I was extra ravenous, I'd have 2 courses or cakes. By my fourth year, I was such an epicure, that I'd carefully select the books and have a themed dinner. Those were the days...
Of all the cookbooks in the college library, I became attached to this huge, heavy and dusty old French Provençal book. It came in a series which featured traditional cooking from different European countries. The books were also like travelogues, with a bit of history and tips here and there. No refrigerator, induction oven, blender or food processor were mentioned. The books were old, as in 1930s old if I'm not mistaken.
That's where I read about aspic and how the French have a variety of ways for cooking with it. I would have tried cooking myself, but my allowance would not permit. So I just copied the old recipe besides, I wasn't too keen on a fish suspended in aspic. Oh, by the way, the book have a picture of this elongated pot for cooking fish which is so cool. A lot of the ingredients had french names, so good luck with that.
There was a whole section on french onion soup. Apparently, the author/cook went around asking for recipes so he got a lot of them. There were about 15 onion soup recipes there. Imagine that!
I have since graduated and been eating properly, thank you. I will be attempting my first French onion soup on Saturday. I may have to improvise a little so wish me luck. =)
Ginger Chicken Soup
Ginger Chicken Soup (Recipe #3)
Rate: Easy
Serves: 6
This is loosely based on a traditional Filipino dish called "tinola". This soup or stew (depends on how you small you cut the chicken) has a characteristic ginger flavor. The addition of green papaya makes it a bit sweetish. This dish is perfect for dinner with or without a side of steamed rice. I love this plain.
Ingredients:
1/2 kg chicken wings, cut into 2 parts (you may use other parts)
1 small green papaya, cut diagonally about 1.5cm across (alternative: broccoli)
1 c asian chilli leaves (alternatives: sorrel, urugula, bok choy)
3 T ginger, roughly chopped
5 cloves garlic, chopped
1 medium onion, quartered
2 T oil
water
fish sauce (optional) or salt to taste
Procedure:
Saute ginger in oil; when a bit brown, add garlic, onion, chicken wings and fish sauce. Brown lightly.
Pour in about water, until they are all completely submerged. Cover and boil.
Add green papaya. Cook until papaya is done. Add the greens just before turning off the stove. Cover and let the remaining heat cook the greens.
May be served with rice.
Note:The remaining broth from this soup is great for cooking. You may add more water and bony parts of the chicken of planning to save broth.
Let's have some coffee while thinking of a soup recipe to post today. =)
I wish I could learn to eat soup when it has cooled down. the end is always painful.
I call it the after burn. And I never ever learn!
via fight between body and mind
Hearty Egg Noodle Soup
Hearty Egg Noodle Soup (Recipe #2)
Rating: Easy
Serves: 4 people, snack
This is a simple and hearty chicken noodle soup popular in Chinese restaurants. Instead of using traditional spices, I just rely on the flavors from the onion leaves and egg. If you are feeling a bit adventurous, you may want to add 3 T pureed onion leaves to the broth before boiling the noodles.
Ingredients:
2 T butter 4 cloves garlic, chopped finely 2 medium-sized white onion, quartered 100 g chicken, cut into fine strips 6 pcs medium-sized shrimp, shelled (optional) 4 pcs squid balls, halved (optional) 250g egg noodles 1 medium-sized carrots, julienned (optional) 2 c chicken broth (add more if needed) 4 c water 1 small fresh egg 6 quail eggs, boiled and shelled 1 bunch (about 4 stalks) onion leaves, chopped white pepper, ground rock salt Preparation:
Slowly melt butter or vegetable oil in a casserole. When almost melted, add garlic and onion.
Once garlic is a little brown, add chicken and carrots. Saute. Pour in chicken stock and water. Boil.
Lower the heat, add onion leaves and egg noodles until cooked. (Good egg noodles keep their shape/springiness even when over-cooked)
Add salt and white pepper to taste, simmer for about 3 minutes.
Turn of the heat, then add beaten egg. Mix until the egg mixture is stringy and all over (avoid over mixing).
Add in the cooked quail egg. Garnish with chopped coriander or wansuy. Serve.
Is looking for my old recipe notebook. I have a simple yummy recipe for egg noodle soup which is perfect for this moody weather.
I love my new tumblr theme. (Sorry, I can't help but gush)
Creamy Mushroom Soup (Jollibee-style)
Creamy Mushroom Soup (Recipe #1)
Rating: Easy
Serves: 6 hungry people
This is my version of the infamous Jollibee creamy mushroom soup.I have no idea how they make it, but having eaten bowls of it and experimenting just as many times I guess I have the cred to claim this recipe tastes close to the real thing. Just like any other home cooks, I am not into careful measurement. Please adjust as you see fit. If you have any comments or suggestions to improve this recipe, just holler. Enjoy!
Ingredients:
1/4 kg elbow macaroni
1 t dried rosemary
1 c chicken stock or 1 cube chicken flavor
1Â Knorr Cream of Mushroom powder (70g pack)
100 g frozen corn and carrots, diced
1/2 head cabbage, chopped finely
100 g canned button mushroom, sliced
100 g cooked ham, diced (optional)
1/2 stick butter (optional)
1/2 L water
oil and salt
Preparations:
Boil water, 2 T oil and 1 t salt. Add, pasta, rosemary and chicken broth.
On a separate bowl/mug, mix water and cream of mushroom powder.
When pasta is almost cooked, add the corn, carrots and cream of mushroom. Simmer.
Add mushroom, cabbage, ham and butter. Let it boil once, then serve.
Serve with garlic bread.
Recipe #1
A soup blog
I love soups.
The above three-letter-word is an understatement of my affection for this kind of dish. Soup to me connotes healing; it is that warm wool blanket on a rainy afternoon. I have always enjoyed cooking soup and sharing it with my friends, family and office mates. There are few constant things in my life and soup is one of them.
My aim is to chronicle the different soups I've been cooking, this way I could share the simple joys of a warm hearty soup. I am not a trained chef. My posts are what may be called non-gourmet recipes. Most of the time, I'll post quick soup recipes which others may frown upon. Much as I want to go all-classy and super healthy, life doesn't work that way. Often, I just use canned cream of mushroom and macaroni or whatever is available in a 7-11 store on my way home from work.
There may times I'd get lazy to post here, please help me along.
This blog is all about soup.
