Another set of soups, stews and chowders just for you! If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here.
Egg Drop Soup
6 cups chicken broth
3 eggs, lightly beaten
½ teaspoon fresh ginger, grated
2 green onions, sliced
1 tablespoon soy sauce
Salt and white pepper, to taste
Optional: 2 tablespoon cornstarch mixed with 2 tablespoon water (for thickening)
Sesame oil, for drizzling
To make: bring the broth to a boil and stir in the cornstarch slurry if using. Add the ginger before reducing the heat to a simmer. Slowly drizzle the eggs into the broth while gently stirring to create ribbons. Finally add the soy sauce, salt and pepper. Garnish with green onions and a few drops of sesame oil.
Italian Sausage and Lentil Soup
1 lb Italian sausage, sliced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 ½ cups dried lentils, rinsed
8 cups chicken broth
1-14.5oz can of diced tomatoes
1 teaspoon dried basil
Salt and pepper, to taste
Garnish: spinach
To make: brown the sausage in a pot. When done, remove it and set it aside. Next saute the onion, carrots, celery, and garlic until soft. Add your lentils, broth, tomatoes, basil, and sausage. Simmer for 30–40 minutes. Season with salt and pepper. Stir in spinach before serving.
Thai Coconut Chicken Soup
6 cups chicken broth
1-13.5oz can of coconut milk
1 stalk lemongrass, smashed
3 slices galangal or ginger
3 kaffir lime leaves, torn
2 chicken breasts, thinly sliced
8 oz mushrooms, sliced
2 tablespoon fish sauce
1 tablespoon lime juice
Thai chilies, to taste
Garnish: cilantro
To make: start by bringing your broth, coconut milk, lemongrass, galangal, and lime leaves to a simmer. Add the chicken and mushrooms; cook this until the chicken is done. Stir in the fish sauce, lime juice, and chilies. Remove the aromatics if desired (this means the lemongrass, galangal, and lime leaves as they can be tough to eat.) Garnish with cilantro.
Gumbo
½ cup vegetable oil
½ cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 lb andouille sausage, sliced
1 lb boneless, skinless chicken thighs, cut into chunks
1-14.5oz can of diced tomatoes
6 cups chicken broth
2 cups okra, sliced (fresh or frozen)
2 bay leaves
1 tablespoon Cajun seasoning
½ teaspoon dried thyme
Salt and pepper, to taste
Optional: 1 lb shrimp, peeled and deveined
For Serving: cooked white rice
Garnish: chopped green onions and parsley
To make: let’s start by making a roux - in a large heavy pot, combine oil and flour over medium heat. Stir constantly for 20–25 minutes until deep brown (like chocolate.) Then add your onion, bell pepper, and celery that you will cook for 5 minutes or so until the veggie has softened. Next stir in your garlic, sausage, and chicken. Cook this until the chicken is browned. Add the tomatoes, broth, okra, bay leaves, Cajun seasoning, thyme, salt, and pepper. Bring this all to a boil then reduce the heat and simmer for 45 minutes. If you are using shrimp as well, add it during the last 5 minutes of cooking. Remove the bay leaves. Serve the gumbo over rice, garnished with green onions and parsley.
Lasagna Soup by That Lisa Dawn
12 oz. lasagna noodles broken into small pieces
1 cup Mozzarella cheese
½ lb ground pork sausage
1 can pasta sauce
2-3 garlic cloves, minced (or more if you desire)
½ cup Parmesan cheese
Chicken bouillon cubes
1 can evaporated milk
1 can of diced tomatoes
Ultimate garlic seasoning or you could just use garlic powder
Black pepper
Onion powder
Italian seasoning
Optional for Serving: garlic Parmesan toast
To make: start by cooking your sausage in a frying pan of medium high heat. When cooked add your garlic and cook it so it becomes toasted and fragrant. Add your garlic seasoning, pepper, onion powder and Italian seasoning to your mixture. Next add your tomatoes (undrained and used to deglaze your pan.) Cook this for a few minutes before adding 4 cups of water and the pasta sauce. Fill the pasta can with water and add it to your soup. Add the correct amount of bouillon cubes for the 6 cups of water in your soup. Once the soup comes to a simmer, leave it there and cover your pot. Cook it for 15 minutes. While that cooks you want to get your topping for your soup ready. To do this in a bowl add some mozzarella cheese, Italian seasoning, a dash of the ultimate garlic seasoning and Parmesan cheese. Add a dash of the evaporated milk to give your soup some moisture and help to hold a shape. Now back to your soup pot, break your lasagna noodles into small pieces directly into your pot and cook it according to the directions on the back of the box (probably 7-9 minutes.) You want the noodles to be al dente. When the noodles are cooked add the remainder of your can of evaporated milk to your pot and warm for 1 minute. To serve, use about a ¼ cup of your cheese topping and serve with garlic cheese toast if desired.
0 comments:
Post a Comment