Soup Recipe" Check out our Insider Soup Recipe In No Time!" Looking for Homemade Soup-Recipes? Yes, You are at the right place! :) Here are some easy, quick and tasty recipes to share with you. Let's check out! Also check out our More Soup Recipes Homemade Chinese Chicken Soup All ingredients can be found in Asian grocery. This soup is my favorite soup. Fantastic! :)
Ingredients Well, for ingredients, you shall prepare for 1 can creamed corn soup (420gm), 1/2 cup chicken soup, 1 can water, 1 egg (whisked), 100 gm chicken breast, chopped spring onions (optional) For Marinade: You shall prepare for 1 teaspoon light soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon of cornflour, 1 teaspoon of water and 1 pinch of white pepper The Making Firstly, you shall rinse chicken breast and drain well; and cut into bite size pieces. Marinate for about 15 minutes. Set aside. Heat a saucepan, pour in whole can of creamed corn soup & chicken soup. Bring to a boil. Reduce heat and add marinated chicken, stir well and simmer for about 5-8 minutes until chicken is cooked. Turn off heat. and slowly stir in whisked egg into the soup mixture. Sprinkle with spring onions. Serve hot. Enjoy :)
Butternut Squash Soup Recipe Everyone love to have this soup ! Yummy Yummy!
Ingredients To prepare 1 pound butternut squash (peeled & cubed) (about 4 cups), 2 Tablespoons fresh ginger (chopped), 2 garlic cloves (crushed), 1/4 teaspoon ground cinnamon, Pinch saffron threads (optional), 2 Tablespoons unsalted butter, 5 cups water, 1-1/2 cup fresh tangerine juice, 1/4 dried apricots (roughly chopped), 2 Tablespoons honey, Kosher salt to taste For the gremolata:To prepare 1/4 cup fresh flat-leaf parsley, 2 Tablespoons pistachios (chopped), 1 Tablespoon tangerine zest (minced), 1/4 cup plain yogurt The Making Heat a saucepan, melt butter and sauté butternut squash, ginger, garlic, cinnamon and saffron threads (optional). Cook for about 5 min until the squash begins to brown. Stir constantly. To the squash add water, tangerine juice, dried apricots, and honey. Bring to a boil and reduce the heat to medium-low, simmer for about half an hour. Remove from heat and let it stand for about 10 minutes. Transfer soup into a blender, puree until smooth. Return soup to the pan and heat through gently. Season with Kosher salt to taste. For the gremolata, toss together pistachios, flat-leaf parsley and tangerine zest. Spoon yogurt onto each serving of soup. Garnish each bowl with gremolata and serve. Enjoy :)
Roasted Garlic Tomato Soup Recipe A tasty, easy & quick making hearty soup recipe!
Ingredients To prepare 1 bulb of garlic, 2 tomato, 2 tablespoons of olive oil, 1/4 teaspoon of Cayenne Pepper, 1 teaspoon of Paprika, 2 teaspoons of ground coriander, 1/2 teaspoon of dried thyme, 2 cups of Vegetable or chicken stock, 2 tablespoons of Parmesan cheese, 1/2 tablespoons of butter, 1 small onion (peeled and chopped), salt and pepper The Making Firstly, you shall preheat oven to 400 F. Slice off the top of the garlic bulb to expose most of the cloves. Slice tomatoes in half. Transfer garlic and tomato halves into an oven proof pan and drizzle olive oil over them. Sprinkle with salt and pepper & roast in the oven for about 45 minutes or until garlic is golden and tomatoes are soft. After removing from the oven, squeeze out the softened garlic and peel tomatoes. Heat oil in a saucepan, saute chopped onion for about 3 minutes until soft. Add 2 cups of vegetable stock and bring to boil. Add in garlic, tomatoes, coriander, paprika, thyme, cayenne pepper and butter. Simmer for about 3 minutes over medium heat and stir occasionally. Season with salt and pepper to taste. Let it cool down for a while before pureeing in a food processor. Pour the soup into serving bowls and grate Parmesan cheese on top.
Cheese Soup Recipe Cheesy and Rich. Check it out :)
Ingredients (8 servings)Well, you shall prepare for 3 (1-ounce) slices pumpernickel, bread (cut into 1/2-inch cubes), 1 onion (peeled and quartered), 1 carrot (peeled and quartered), 1 celery stalk (quartered), 1 teaspoon butter or stick margarine, 3/4 cup all-purpose flour, 2 (16 oz) cans 0 fat, low sodium chicken broth (divided), 3 cups of 2% reduced-fat milk, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon freshly ground black pepper, 1.5 cups (6 oz) shredded reduced-fat sharp cheddar cheese The Making Firstly, you shall preheat oven to 375°. Place bread cubes on a jelly-roll pan, and bake at 375° for about 15 minutes. While the croutons bake, Mix onion, carrot, and celery in a food processor, and pulse until chopped. Heat saucepan, melt butter over medium-high heat. Saute vegetables for about 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Slowly add in 1 can of broth to flour in a medium bowl, stir well with a whisk. Add flour mixture to pan. Stir in 1 can of broth; bring to a boil. Reduce heat to medium, and cook for about 10 minutes or until thick. Stir in milk, salt, paprika, and pepper, cook for 10 minutes. Remove from heat; add in cheese, and stir until cheese melts. Ladle soup into bowls, and top with croutons. Serve hot.
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