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Wednesday, February 23, 2011

Soup Recipes

corn soup with purple potatoesImage by mikehipp via Flickr
By Juvy S. Iliwiliw




CREAMY CORN SOUP


You will need:
3      cups whole kernel corn, canned or boiled
2      eggs, beaten
3      tablespoons cream of corn powder
1/2   tablespoon cornstarch
1      tablespoon vegetable oil
1/2   cup evaporated milk
4      cups water
        Salt to taste

Here's how:
Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
Boil 3-1/2 cups water.
Add all ingredients.
Stir in diluted cream of corn powder-cornstarch mixture.
Bring to a boil and simmer for 1 to 2 minutes, stirring constantly. Water maybe added if a thinner soup is desired.


GARLIC-FLAVORED SOUP


You will need:
1      clove garlic, minced
3      eggs, beaten
1      teaspoon kasubha
1/2   cup atsuwete water
6      cups water
2      cups croutons
        Salt to taste
        Vegetable oil

Here's how:
Saute garlic in a little oil until golden brown. Set aside.
Bring to a boil 6 cups of water.
Stir in gradually beaten eggs, atsuwete water, and kasubha then stir.
Season with salt
Boil for 1 minute then add sauteed garlic.
Top with croutons before serving.

To make croutons:
3      slices day-old white bread
2      tablespoons butter

Cuts crusts of breads slices and discard. Cut bread into 1/4-inch cubes.
Heat butter in heavy skillet.
Add bread cubes and heat until golden and crisp.


GREENY SOUP


You will need:
2        cups green peas, boiled or frozen
1        potato, boiled, peeled, thinly sliced
1        onion, sliced
1        tablespoon butter
1        egg, beaten
4        cups water
          Salt to taste

Here's how:
Blend green peas, potato, egg, and water.
Saute onion in butter then add blended ingredients.
Bring to a boil and cook until mixture thickens.
Season with salt.


MACARONI SOUP


You will need:
2       cups shell macaroni, boiled
1       cup vegemeat, cut into thin strips
1/2    cup spring onions, cut into 2"
1/2    cup evaporated milk
1       egg, beaten
2       tablespoons vegetable oil
1/2    clove garlic, minced
3-4    cups water
          Salt to taste

Here's how:
Saute garlic until golden brown. Set aside.
Boil water then add vegemeat and egg. Boil for 3 minutes.
Add the macaroni, spring onions, and evaporated milk.
Season with salt.
Remove from fire then add the sauteed garlic and its oil.


POTATO CREAMY SOUP


You will need:
1       big potato, peeled, finely diced
1       cup evaporated milk
3       tablespoons cream of mushroom powder
2       tablespoons butter
1       onion, finely chopped
1/2    tablespoon cornstarch
3       spring onions, cut into 1-1/2"
         Salt to taste
         Water

Here's how:
Boil potato and onions in a saucepan with enough water to cover them until tender.
Mash potato in saucepan.
Dilute cream of mushroom and cornstarch in 1/2 cup water and add the mashed potato.
Add milk and butter. Add enough water to desired thinness.
Season with salt. Boil for 2 minutes.
Add spring onions. Remove immediately from fire.


SOTANGHON SOUP


You will need:
1/8     kilo sotanghon, cut into 4"
1/2     kilo choplets, cut into half
1        cup spring onions, cut into 2"
1/2     cup atsuwete water
4        cups water
          Salt to taste

Here's how:
Boil water then add choplets, sotanghon, and atsuwete.
Boil for 3 minutes or until sotanghon becomes tender. Add more water as desired.
Season with salt.
Add spring onions. Remove immediately from fire.











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