Soup, glorious soup...

[Funz]

For most thick soups aka ang moh soup, they blend the vegs into the soup and add a dollop of cream to make it smooth. It's actually a pretty good way to get kids to eat their veg.


For me, soups must be piping hot. Was served cold soup when in Australia in summer, cannot make it.

I like the Borsh from Sashlik. Have not been able to successfully recreate that dish. I prefer clear soup to heavy soup. Some of my favourites,

Kimchi soup
Kurau Fish head soup
Assam Puteh with kuning
Bak Wan soup
Kiam Chye Itek
Fish Maw & fishball soup
Oxtail soup
Watercress soup (not the cantonese boil until mushy kind, I put the vege in only when we are ready to serve the soup)

come to think of it, a lot more to go. I simply like soup.

[autumnbronze]

buds:

Okie, waiting for pumpkin thick soup from ya!

Ok buds, here goes ....

Prelude – Vegetable Stock

some mushroom stalks
1 carrot (cut into chunks)
ginger (cut into chunks)
garlic (cut into pieces)
1 large onion (cut into chunks)
1 or 2 bay leaves
some peppercorns
5 or 6 cups of water

What to do:
1.Throw all of the above them into a pot of water and boil
2.Once, boiled, let it simmer for 30 to 40 mins or an hr
3.Let the liquid cool down, then transfer into ice cube trays
4.Once frozen, transfer into ziplock bags


Chapter 1 – Pumpkin Soup* (the tweaked version)
(4 to 6 people)

1 tbsp oil
700g roasted pumpkin cut into chunks
2 tbsp butter**
some garlic*** (chopped)
1 large onion (chopped)
1 small tomato*** (chopped)
4 or 5 potatoes (cut into pieces)
3-5 cups vegetable stock OR you can ratio out the vegetable stock and water
pepper
salt
paprika
cumin powder
croutons (optional)

What to do:
1.Heat oil and melt butter in a pot
2.Cook onion until soft and a little brown
3.Throw in the pumpkin, potato, tomato, spices (according to taste), seasoning (according to taste) and mix thoroughly
4.Add the stock and bring to a boil
5.Reduce fire and let it simmer in very low fire, stirring occasionally for about 20 to 30 minutes or until vegetables are tender. You may want to add additional amt of spices/seasoning - up to you
6.Let the soup cool
7.Liquidize the soup in a blender (up to you whether you want it chunky or smooth)
8.Return soup to the pot and heat gently
9.Serve with croutons


*apologies - the amount listed for the ingredients needed are an estimation as I usually cook ‘freehand’, according to taste ie I may use more than 1 onion etc.. Think of Michael Smith from ‘Chef at Home’ and that’s me (of course not up to his standard yet, still learning, always learning …) but I believe in his philosophy of relying on your instincts to guide you in your cooking.

** I omit that when I cook for family, tastes just as good

*** Garlic and tomatoes are something that I try to always add in my meals, even if sometimes the recipe doesn’t call for it, so its optional

[Muffins]

autumnbronze:

buds:

Okie, waiting for pumpkin thick soup from ya!

Ok buds, here goes ....

Prelude – Vegetable Stock

some mushroom stalks
1 carrot (cut into chunks)
ginger (cut into chunks)
garlic (cut into pieces)
1 large onion (cut into chunks)
1 or 2 bay leaves
some peppercorns
5 or 6 cups of water

What to do:
1.Throw all of the above them into a pot of water and boil
2.Once, boiled, let it simmer for 30 to 40 mins or an hr
3.Let the liquid cool down, then transfer into ice cube trays
4.Once frozen, transfer into ziplock bags


Chapter 1 – Pumpkin Soup* (the tweaked version)
(4 to 6 people)

1 tbsp oil
700g roasted pumpkin cut into chunks
2 tbsp butter**
some garlic*** (chopped)
1 large onion (chopped)
1 small tomato*** (chopped)
4 or 5 potatoes (cut into pieces)
3-5 cups vegetable stock OR you can ratio out the vegetable stock and water
pepper
salt
paprika
cumin powder
croutons (optional)

What to do:
1.Heat oil and melt butter in a pot
2.Cook onion until soft and a little brown
3.Throw in the pumpkin, potato, tomato, spices (according to taste), seasoning (according to taste) and mix thoroughly
4.Add the stock and bring to a boil
5.Reduce fire and let it simmer in very low fire, stirring occasionally for about 20 to 30 minutes or until vegetables are tender. You may want to add additional amt of spices/seasoning - up to you
6.Let the soup cool
7.Liquidize the soup in a blender (up to you whether you want it chunky or smooth)
8.Return soup to the pot and heat gently
9.Serve with croutons


*apologies - the amount listed for the ingredients needed are an estimation as I usually cook ‘freehand’, according to taste ie I may use more than 1 onion etc.. Think of Michael Smith from ‘Chef at Home’ and that’s me (of course not up to his standard yet, still learning, always learning …) but I believe in his philosophy of relying on your instincts to guide you in your cooking.

** I omit that when I cook for family, tastes just as good

*** Garlic and tomatoes are something that I try to always add in my meals, even if sometimes the recipe doesn’t call for it, so its optional

I think the emoticons can do the talking for me: :drool: :drool: :drool: :drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool:

[Andaiz]

Autumnbronze, this is yummy. May try it this weekend…then let you know.


Anyone has recipes for fruit-based soup?

[buds]

Being in this thread is like reading Charlie & The Chocolate Factory :drool: :drool: :drool:

And so, after much holiday time not cooking... i finally succumbed to making
my family's all time favourite broth. Here's the link to http://www.kiasuparents.com/kiasu/forum/viewtopic.php?p=88996#88996

[vfong1]

I have never cook bird nest soup for my kids. What type of bird nest should I choose? I just have to add red dated, water and rock sugar, correct? I need the cooking method and also if I need to add other ingredients. Thank you.

[kiasimom]

I am preparing papaya pork ribs soup tonight!


Ingredients:
1 x 500g papaya
500g of spareribs
30g white fungus
1 small carrot
20g ginger slices
1800 ml of water
Seasonings:
Some salt

Method:
1. Skin, de-seed and cut papaya into cubes
2. Soak white fungus in water till soften, remove the tough bits
3. Cut carrot into cubes
4. Bring 1800ml of water in a pot to boil, add all ingredients and boil again over high heat. Turn to medium heat and continue to cook for about 1 hour. Add salt to taste and turn off heat.

P.S: Choose a ripe papaya when making this soup.

Happy boiling

[kiasimom]

I am preparing chicken feet and peanuts soup tonight!


Ingredients:
200g peanuts
500g of spareribs
10 chicken feet
8 cloves garlic
2500 ml of water

Seasonings:
Some salt

Method:
1. Soak peanut in water for 1 hour, then cook in boiling water for 10 minutes, remove and set aside. Rub chicken feet with salt and rinse. Remove the claws. Rinse and scald spareribs in boiling water. Rinse garlic.
2. Bring 2500ml of water in a pot to boil, add peanuts and cook over medium heat for 30 minutes. Add spareribs, chicken feet and garlic and continue to cook for 10 minutes.
3. Turn to low heat and continue to cook for about 1 hour till peanuts softened. Add salt to taste and turn off heat.

P.S: Buy peanuts that are meant for making soup.

Happy boiling

[heyhoe]

Hi Kiasimom,


Any tips for making the peanuts super soft? (those texture like braised peanuts?) :love:

I usually buy peanuts meant for soup (confirmed by the shopkeeper) No matter how hard I tried my peanuts are always so crunchy. :stupid:

[mowmow]

heyhoe:

Hi Kiasimom,


Any tips for making the peanuts super soft? (those texture like braised peanuts?) :love:

I usually buy peanuts meant for soup (confirmed by the shopkeeper) No matter how hard I tried my peanuts are always so crunchy. :stupid:

Cook using a pressure cooker. Peanuts guaranteed to be soft within an hour.