what are your favorite soups, and share the recipes. How do you guys make the chicken stock also, I don’t know how to.?
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I had fresh carrot soup recently. It was homemade. Out of this world. Made with fresh carrots and veg. cubes (maggi)
Re: soup recipes
Diva4U > Do you have the recipe?
Re: soup recipes
Chicken stock desi version:
One chicken skinned. Put it in a stockpot. Add one whole onion, one whole garlic about 15 cloves, one big thing of ginger just peeled. Don't bother cutting. Cloves and black peppercorns. Zeera, sabut dhania, saunf and salt (one tablespoon of everything) Put in 15 cups of water. Cook it till the water has reduced to 7 cups. You have yummy chicken stock. You can use it to make pulao, chicken yakhni. Add it to daals, shorbas. It will turn yur dish delicious.
Now here is the American version:
one chicken, skinned. Put peeled carrots, shallots, onions, garlic, ginger, celery, tomatoes. Only a teaspoon of black pepper and tablespoon of salt. Same 15 cups of water and cook it till chicken is done and water has been reduced to 7 cups. Your yummy chicken broth is ready.
Enjoy!
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I like chicken corn soup, hot and sour soup and also thai noodle soup. All are yummylicious.
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thanks mahru but do you have time to post the recipes for the soups you mentioned. which stock recipe do you reccomend american or paki?
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Samina: it depends on the what you are in the mood for. There are days when i want desi stock and somtimes i just long for a warm cup of american stock.
I will try to post the recipes soon.
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here is chicken corn soup:
Ingredients:
1 liter chicken stock
1/4 cup corn flour
1/2 cup corn, cream
1/2 cup chicken, minced
1/4 cup soy sauce
1/4 cup vinegar
. As per taste salt & pepper
1 teaspoon ajinomotto
1 - egg white, beaten
How to Cook:
1. Bring the stock to boil. Stirring constantly, add minced chicken and cream of corn. Cook for few minutes. Add salt, pepper, ajinomoto and vinegar and cook for few more minutes.
2. Dissolve corn flour in enough water to make thick paste. Stirring constantly, add corn flour paste into the soup. Cook for 3-5 minutes.This will thicken the soup.
3. Add egg white slowly, stirring all the time, until the egg white is cooked through.
4. Transfer to a serving bowl and serve with soy sauce, vinegar and hot sauce
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And here is hot and sour.
Ingredients:
4-5 wood mushrooms
1\4 cup sliced bean curd, well drained
1\2 cup bamboo shoots, canned & drained
6 cups chicken stock
1 teaspoon salt
1\4 cup soy sauce
1\2 cup chicken, ground
1 tablespoon chili sauce
2 tablespoon vinegar, white
1\4 cup corn flour
1 - egg, beaten
How to Cook:
1. Soak the mushroom in warm water for 15-20 minutes or until soft. Strain mushroom liquid and reserve. Cut the mushrooms into thin strips, about 1 inch long, set aside.
2. Slice bean curd and cut bamboo shoots into 1 inch long sticks and set aside.
3. Place the chicken stock in a large pot and bring to boil. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots and ground chicken and stir well. Lower the heat and simmer soup for 3-5 minutes.
4. Add the white pepper, chili sauce, vinegar, and bean curd, stir gently.
5. Mix the corn flour and little water to make a smooth paste. Stirring all the time, add the paste to the boiling soup in a thin stream. Pour in the egg and stir until it separates into shreds. Add salt and pepper to taste.
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The Chicken corn soup sounds good, as for the hot and sour soup where do you get the bamboo shoots from?
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Chicken cream soup
Chicken (Murgh) 250 gram
Onions (Pyaaz) 1 count
Butter (Makkhan) 1 tablespoon
Flour (Aata) 2 tablespoon
Iodized/Refined Salt as per taste
Black Pepper Powder as per taste
Corn flour 1/2 cup
Cream (Malai (or baalaee)) as per taste
Water (Paani) 5 cup
Garlic Powder paste 1 tablespoon
Coriander Powder 1 tablespoon
Method
Make stock of chicken, onion, garlic and coriander in water. Remove chicken pieces and sieve. Remove meat pieces from the bones and keep them aside. In a saucepan melt butter on low heat add the flour stirring, continuously so as not to let it become lumpy. Mix the corn flour in water and add to this butter mixture. Add this to the stock and heat.
Before serving pour the soup into bowls and add some meat pieces on the top of each soup bowl. Finally top with some fresh cream and serve.
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samina: you can get bamboo shoots from any asian store. WE have a really nice korean produce market here.
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I love minestrone (or any soup with pasta and veggies), cream of Broccoli or potato, and clam chowder
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thanks for the recipes everyone I'm going to try the chicken corn soup today.
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Will teach youy ladies how to make Macaroni and Chicken Soup mixed with Tomato sauce...welll will keep it simple short and effective ....Feel free to suit it to your own taste....
1- Chicken (as much as u wnt)
2-bit of tomato sauce
3- Lemon Juice
4-NO ONIIONS PLEASEEEEEEEEEEEEEEEEEEEEEEEEEEEee..lolz
5-any masalay you like th emost
6-Macaroni
7-one Beaten egg.
8-Black Pepper.
9-salt10-Corn Flour if u like...
Add Chicken to pot..
Pour 5-6 cups in it
add black pepper little bit and all the masalay u want..
let me boil....at the last stage add beaten eggs. add macaroni and and everythign else stir well. let it biol for 10 mins till macaroni is done..= I usually make that when I make roast chicken with Mashed potatoes it does the trick for YUMMY TUMMY.:P and just watch the ending product u will love it , we use to serve these with wine in Emerils..but its outdated now..its HEAVY DUTY one..so becarefull.
at the end it doesnt matter what u put first or last just make sure that u add macaroni in last 10-15 mins and add eggs at the end...SIMPLE AS THAT!.:P