Chinese Corn Soup

Ingredients


1 can Corn kernels (15-16 oz)
1 tbsp Vegetable oil
1 tsp Minced peeled ginger
2 Shallots or green onions, minced
2 tbsp Rice wine or dry sherry or viniger
4 c Chicken stock
1 tbsp Soy sauce
Dash white pepper
6 oz Fresh crab meat, flaked (optional)
1 tsp Sesame oil
1 tbsp Cornstarch mixed with 3 tbsp water
2 Large egg whites
Pinch salt
1 tbsp Minced green onion
1 tbsp Chopped fresh cilantro



Preparation

1. Place corn kernels in food processor and make a coarse puree; set aside.

2. Heat the oil in a medium-sized soup pot. Add the giner and shallots or green onions, lightly saute until aromatic. Increase heat to high. Add the corn and wine; stir for 30 seconds. Add the chicken stock, soy sauce and pepper. Stir until the soup reaches a boil, then add the crab and sesame oil. Reduce heat to medium-high. Pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds. Turn off the heat.

3. Lightly beat the egg whites with the salt until almost frothy. Pour the egg whites into the soup in a slow, steady stream and in a circular motion. Gently stir, allowing the lacy ribbons to surface.

4. Ladle into serving bowls, garnish with green onion, cilantro, and ham, and serve

شوربة الدجاج بالكريما

< المقادير

- صدرا دجاج مقطعان مكعبات ومطهيان

- كوبا مرقة دجاج

- كوب حليب كامل الدسم

- كوب كريما لباني

- صفار بيضة

- ملعقتا عصير ليمون كبيرتان

- 4 ملاعق من الدقيق

- ملعقتا زبدة

- ملح وفلفل أسود (حسب الرغبة)

< الطريقة

1 - يذاب الزبد في قدر على النار ثم يضاف الدقيق حتى يصبح ذهبي اللون.

2 - يخفق صفار البيضة مع كوب الحليب ويضاف الى الدقيق، يقلب حتى الحصول على قوام غليظ.

3 - تضاف الكريمة اللباني ثم المرقة.

4 - بعد ذلك تضاف قطع الدجاج إلى الشوربة وتترك على نار هادئة لمدة 10 دقائق.

شوربة السبانخ والعدس

المقادير

- كوب ونصفالكوب من العدس

- ظرف سبانخ مثلجة أو باقة سبانخ طازجة مفرومة

- حبتا بطاطا مقشرة ومقطعة مربعات صغيرة

- كوبا قرع مقطع مربعات صغيرة

- بصلة

- ملعقة كمون صغيرة

- ملعقة ملح صغيرة

- مكعب ماجي

 

< الطريقة

1 - نقطع البصلة ونقليها بقليل من المازولا، نغسل العدس ونصفيه ثم نقلبه مع البصل.

2 - نضيف البطاطا والقرع ونقلب، ثم نضيف مكعب الماجي، ومقدار ليتر من الماء ونترك الخليط ليغلي جيدا مدة ثلث ساعة.

3 - نضيف ملعقة الكمون والملح. وتقدم ساخنة.

4 - تطحن الشوربة أو تقدم كما هي حسب الرغبة

Country Potato Soup

1/8 cup unsalted butter

2 leeks, thinly sliced
1 large yellow onion, sliced
1 1/2 qt. chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slides
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup bacon cooked and diced
salt to taste



In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon.





link

Chili's Chicken Mushroom Soup

1/4 cup (1/2 stick) margarine

1/4 cup diced yellow onion, cut into 1/4-inch pieces
1/4 cup diced carrots, cut into 1/4-inch pieces
1/4 cup diced celery, cut into 1/4-inch pieces
3 cups sliced mushrooms (about one
8 ounce package), cut into 1/8-inch slices
1/2 cup all-purpose flour
5 1/2 cups chicken broth
Pinch of dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
3 cups half-and-half
1 1/2 teaspoons lemon juice
3/4 pound diced cooked chicken



Melt margarine in large heavy pot.
Add vegetables and saute until tender over medium-low heat.
Slowly sift flour over vegetables and let cook briefly, stirring regularly.
Do not let flour brown.
Slowly add chicken broth to vegetable-flour mixture, stirring constantly.
Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes.

Creamy Potato Soup Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Serving Description: Makes approximately 8 cups of soup.
Servings: 6 (Original Servings: 6)


Ingredients

2 tablespoons unsalted butter
2 medum onions, chopped - 2 cups
salt and pepper to taste
3 large cloves garlic, sliced
2 pounds russett potatoes, peeled, cut into 3/4 inch chunks
4 cups homemade or canned chicken broth
2 bay leaves
1 cup whole milk
1/2 cup light or heavy cream
paprika for garnish if desired

Directions

Melt butter in large sauce pan over medium heat.
Add onion, season with salt and pepper, cook gently, stirring occasionally for 8-10 minutes.
Add garlic and cook for 2 minutes.
Add potatoes, stir, pour in the broth and add bay leaves.
Bring to simmer, partially cover, reduce heat to medium low and simmer gently until the potatoes are tender. Approximately 25-30 minutes.
Discard bay leaves.
Pureé soup in a blender in batches. Fill blender 2/3 full and vent the lid to let the steam escape. If you want a chunkier soup, only pureé half of the soup.
Return soup to the pot.
Add milk and cream and heat through.
Season with salt and pepper to taste and paprika if desired.