| Admin |
 Posted: 10/31/2006 at 10:01 PM Post subject: Fall Soup Recipes |
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With winter fast approaching it makes me want to cook a great big pot of soup for dinner! Anyone have a great soup recipe?
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| Tracy |
| Posted: 11/02/2006 at 9:50 PM Post subject: Fall Soup |
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Here is a good recipe to try:
1/3 cup chopped onion
3 cloves garlic, peeled and chopped
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon pepper
8 cups fat-skimmed chicken broth
1 can (14 oz.) diced tomatoes
1 can (4 oz.) diced green chilies
10 corn tortillas (6 in. wide)
1 1/2 pounds boned, skinned chicken breasts
1 firm-ripe avocado (1/2 lb.)
2 tablespoons chopped fresh cilantro
salt
about 1/2 cup shredded reduced-fat sharp cheddar cheese
1. In a 5 to 6 quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat.
2. Meanwhile, stack tortillas and cut into 1/8 inch wide strips. Add to boiling broth. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
3. Rinse chicken and cut into 1/2 inch pieces. Peel the avocado, pit, and thinly slice.
4. Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer until chicken is white in center (cut to test), about 5 minutes. Stir in Cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.
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| Drake |
| Posted: 11/06/2006 at 9:41 PM Post subject: Chinese Winter Soup |
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4 cups chicken broth
1 cup sliced mushrooms, wiped clean
1 cup fresh raw spinach (use young small leaves), washed
2 tablespoons light or mild soy sauce
2 tablespoons cider vinegar
1/2 teaspoon freshly-ground black pepper
1 1/2 tablespoons dark sesame oil
1/4 to 1/2 teaspoon hot pepper oil or Tabasco sauce (use carefully)
1/2 pound tofu (soybean cake), cut into small dice
2 tablespoons cornstarch dissolved in 3 tablespoons water
1/2 egg, beaten
TO SERVE:
2 tablespoons finely-chopped fresh cilantro
1 scallion, chopped fine
Put the broth in a saucepan, add the mushrooms and spinach, and simmer for 3 or 4 minutes.
Combine the soy sauce, vinegar, pepper, sesame oil, and hot pepper oil or Tabasco together in a small bowl; stir to blend, and add to the broth. Taste and correct seasonings. Add the tofu and the cornstarch and water, stirring constantly, and continue to cook until thickened.
Pour the egg into the broth, stirring constantly until it forms bits of ribbons.
Sprinkle some of the cilantro and scallion on each serving. Serve hot.
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