This is a great soup when you’re feeling run down. We made this to nurse our colds. Place a 2 bone-in chicken breasts (here, 3 boneless skinless chicken breasts, which was all we had in our pantry) in a stockpot, then add 1 onion (peeled and quartered) and ½ bulb garlic (cloves peeled and bruised). Cover chicken with… Continue reading Azorean chicken and lemon soup
Tag: soups and stews
Chinese chicken soup with bok choy and shredded pork (bok choy gau see tong)
This recipe is based on one that called for marinated shredded chicken, but we used lean pork instead. We also added some enoki mushrooms. Recipe from My Grandmother’s Chinese Kitchen by Eileen Yin-Fei Lo. (Feb. 2015)
Chinese hot and sour soup (suan la tang)
Once you have all of your components ready, this soup comes together quickly. First, soak ½ cup shiitake mushrooms, ¼ cup dried lily buds, and ½ cup dried black mushrooms in warm water for about 30 mins (use separate bowls for each). Drain and set aside. Second, prep your ingredients: julienne 2 oz of pork… Continue reading Chinese hot and sour soup (suan la tang)
Chinese mixed vegetable porridge
Although this involves mainly vegetables, it calls for a special Chinese sauce, tsa-cha, that I believe contains dried fish. Recipe from Simply Vegetarian by Lee Hwa Lin, Wei-Chuan Publishing. (Feb. 2015)
Chicken matzoh ball soup
Recipe from Judith Nathan, available at http://www.foodnetwork.com/recipes/matzoh-ball-soup-recipe.html with substantial modifications: kept carrots, celery, onion, parsley, and dill in the finished broth, doubled the amount of dill in the broth and added about 2 Tbsp chopped dill to matzoh ball mixture, and used olive oil instead of schmaltz (so that soup and matzoh ball mixture could… Continue reading Chicken matzoh ball soup
Hearty three-bean soup garnished with rendered bacon
Loosely based on this Italian mixed bean soup by Umberle, available here: http://www.food.com/recipe/italian-mixed-bean-soup-211966. Sauté about 1 oz bacon (cut into matchsticks) until browned and rendered, then set aside. Using the rendered fat, sauté 1 chopped onion, 5 cloves minced garlic, 7 sprigs each Greek oregano and thyme(leaves only), and ½ tsp crushed red pepper. When fragrant, add 5… Continue reading Hearty three-bean soup garnished with rendered bacon
Filipino chicken adobo with potatoes
Great food to enjoy on a snowy day. Using a large Dutch oven, sauté a sliced onion in some canola oil. When slightly wilted, add about 6 garlic cloves (sliced), being careful not to burn them. When fragrant, add about 3 skinless chicken quarters, cut into three pieces (drum, thigh with bone, thigh without bone),… Continue reading Filipino chicken adobo with potatoes
Split yellow pea soup
Recipe loosely based on: http://www.foodnetwork.com/recipes/yellow-split-pea-soup-recipe.html. Using a large Dutch oven, sauté about 2 oz bacon (cut into matchsticks) until rendered and browned, then set aside. Add 1 chopped onion, 3 carrots (peeled and chopped), 4 stalks chopped celery, 5-7 sprigs thyme (leaves only), and 2 bay leaves. Sauté until fragrant, then add 8 cups low… Continue reading Split yellow pea soup
Caribbean chicken pepper pot
Recipe is here: http://www.foodnetwork.com/recipes/food-network-kitchens/caribbean-chicken-pepper-pot-recipe.html I normally add 2 habaneros, fork-pricked four times but not diced. I also reduce the oil and salt to 3 Tbsp and 2 tsp, respectively. (Mar. 2015)
Filipino chicken and cellophane noodle soup (pancit sotanghon)
Using a stock pot, saute 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces) in a little oil until browned. Season lightly with salt and black pepper. Set chicken aside, and then add 1 large onion (chopped) and saute until wilted. Add 16 oz cherry tomatoes (cut in half) and 4 garlic cloves (minced),… Continue reading Filipino chicken and cellophane noodle soup (pancit sotanghon)
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