Category Archives: Soups

Egg Drop Soup

I made this simple soup that many Chinese Restaurants serve. Several recipes were very similar online so I really don’t know who to credit this recipe to. Our local restaurants call this soup Egg Flower Soup and another name is Egg Drop Soup.

Ingredients:

4 cups prepared chicken broth
2 Tablespoons chicken stock reserved from the 4 cups
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1/2 teaspoon fresh grated ginger
2 eggs lightly beaten
2 green onions chopped
Salt and white pepper to taste

Make a slurry of the 2 Tablespoons broth and 1 Tablespoon cornstarch, set aside.
Pour the remaining broth into a medium sized pot.
Add the soy sauce and grated ginger to the broth.
Bring the broth to a boil.
Add the slurry slowly and stir to incorporate it all until the broth thickens for at least 2 minutes.
While the broth is boiling and the slurry thickens the broth add the beaten eggs slowly in a stream while stirring the broth in one direction.
Keep stirring and adding the egg as it becomes feathery in the broth.
After the beaten eggs are added turn off the heat.
Taste and see if you need added salt or white pepper.
Add the chopped green onions and serve.
Serves 4 people.

This was a fun soup to make.

Hope you all have a good Friday. We are going to a special Valentine early celebration at our church this evening. We will be solving a murder mystery all decked out in Roaring 20’s attire. Depending on the angles of the photos of me and Dear and if they show my good side I will be sharing photos from our evening. Vanity, vanity…

There’s a Chill in the Air…

…so turn the heat up with Rosemary’s Soup.

 

We’ve been enjoying this soup since Sunday with some Parmesan shavings on top and good crusty bread. Dear has added a few drops of Tabasco in his and it really warms him up!

Photobucket replaced all my photos with ugly black and grey boxes and they are holding my photos hostage until I pay them lots of money. I’m slowly going through all my posts and trying to clean them up and replacing some photos. Such a bother.

Soup-Tacular…because it’s cold, y’all

 

It's A Soup-Tacular!

I’m joining BooMama and others in the bloggy world for Soup-Tacular. If you’d like to see more soup recipes click here and enjoy the carnival…

I found this wonderful recipe in the Better Home and Gardens Hometown Cooking February 2000 edition. I tweaked a couple things.

Mexican Corn Soup (prep: 15 min. Cooking: 10 min.)

1 – 16 ounce pkg. frozen whole kernel corn, thawed
1 – Cup chicken broth (I used the whole can of chicken broth and just 1 cup of milk instead of two so I wouldn’t have a half a can of broth left.
2 – Tablespoons butter or margarine
1 – 4-1/2 ounce can diced green chili peppers
1 – clove garlic, minced
1 – Tablespoon snipped fresh oregano or l tsp. dried oregano, crushed
1/4 – tsp. salt
1/4 – tsp. ground black pepper
2 – cups milk (I used one cup see chicken broth above)
1 – cup chopped, cooked chicken
1 – cup chopped tomatoes (I used a can of diced tomatoes w/jalapeno, med/hot)
1 – cup shredded Monterey Jack Cheese (4 oz.)
cilantro as garnish if you like it

[The soup is great with the full can of broth and tomatoes. I do not like half cans left over. ]

In a blender container combine half of the corn and the chicken broth. Cover; blend until nearly smooth.

In a large saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and fresh oregano (if using); heat through. remove from heat. Stir in cheese until melted. Sprinkle with fresh parsley if desired (this is where I substitute cilantro instead)

Enjoy

If you’d like my mother’s recipe for a great pot of Russian Borsch click here.

Picante Soup ~ Recipe Round-Up ~ September

Soups and Stews

This soup recipe that I’m posting for September Recipe Round-Up is from my good friend Jody. You have got to trust a recipe from a cook who owns this refrigerator!!

Jody’s kitchen is in constant use with people at her table most every night of the week. If anyone in the world can get good use out of this wonderful refrigerator Jody can. The recipe is in her own words but the following pictures are from my Washington Kitchen where I tested the soup for the Round-Up.

Picante Soup

3 T butter
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
freshly ground pepper to taste
1.5 cups of Pace Picante Sauce, whichever heat you like–I use medium
1 quart half and half

Saute the onion and garlic in the butter until soft, Stir in cumin and pepper.  Set aside.
Warm picante sauce, but do not boil. Add onion mixture.   Slowly stir in half and half; heat through; do not boil.  Serve immediately.  Serves 6-8.

 Jody also includes this tip to make this soup for a crowd…

“The way I do this for a crowd is that I saute the onion and garlic ahead of time so that when party day comes, I just put everything in the crock pot together, letting it heat to below boiling while I’m doing other things.  Very easy.  I think I garnished with cilantro, but anything would work. I double this to serve 24 of my small bowls.”

Enjoy! Now head on over to Lux Venit to indulge in some more soups and stews.

ht: By the way, I got this from The Educated Palate, compiled and edited by Mary D. Silleck

Any photos missing from my posts are the result of Photobucket blacking out all my photos that I stored on their site since 2006.