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Posts Tagged ‘thick soup’

Baked Potato Soup

Baked Potato Soup

Baked Potato Soup Recipe (serves 4-6 people)

Ingredients:
10 medium Yukon gold potatoes
1 small onion– chopped
2 cloves garlic– finely chopped
1 ear of corn– use only corn kennels (optional)
2 cans of chicken broth
2-3 cups water
1/2 cup whipping cream

for roux:
5 tbsp butter
6 tbsp flour

Salt and pepper to taste

for garnish:
4-5 strips cooked bacon– crumbled
chopped green onion
shredded cheddar cheese

Method:

  1. Wash potatoes , pat dry and use a fork to prick all over potatoes. Drizzle some cooking oil and toss to coat well. Bake potatoes in preheated 400°F oven until they just  turn soft, about 45 minutes to 1 hour. Remove from the oven. When they are cooled, cut into cubes or strips.
  2. Prepare the roux: melt butter in a small sauce pan on medium heat, add flour and use a balloon whisk to mix together. Whisk constantly until it is aromatic and the roux turns slightly brown. Set aside.
  3. Add little oil in a large pot, saute onion until it turns soft. Add garlic and corn, continue to saute until aromatic. Add chicken broth and water, bring to a boil on high heat. Scoop some liquid to the roux, and whisk the roux to thin it down (it will looks lumpy at first but whisk a few more times then it will be smooth). Add more liquid to roux if necessary.
  4. Pour roux mixture back to the large pot, whisk until the soup has no visible lumps. Add in potatoes, whipping cream, salt and pepper to taste. Garnish with bacon crumbles, green onions, and cheese before serving.
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I hate clam chowder that has more of anything else but clam meat but unfortunately this is the way with most restaurants. This is my version of clam chowder– LOTS of clam meat, some potatoes and some onion. NOTHING else– no carrots, celery, bell peppers, and who knows what’s that big chunk of gooey thing.

Oh, a word about the photo below– I am not quite happy how it came out but it is the best one I have. I guess I’ll have to make some more clam chowder again in order to take some better pictures. 🙂

Clam Chowder

Clam Chowder

Clam Chowder Recipe (serves 6-8 people)

Ingredients:
1 gigantic can (51oz) chopped sea clam from Costco
2 bottles (8 oz each) of clam juice
3 cups water
2 lbs Yukon Gold potatoes
1 medium onion– diced
4 tbsp unsalted butter
6 tbsp flour
5 tbsp whipping cream
salt and pepper to taste

thickening agent (mix together):
4-6 tbsp cream of wheat
4-6 tbsp water (same amount as cream of wheat)

Method:

  1. Boil potatoes until just soft. Drain. Cool slightly and cut into strips.
  2. In a deep pot, add a little oil and saute onion until tender. Add in clam meat, clam juice and water. Cover and bring to a boil on high heat. turn down the heat to medium and let it simmer.
  3. Prepare roux: In a small sauce pan add butter and flour over medium low heat. Whisk constantly with a balloon whisk, until the roux is pale brown and fragrant. Take care not to burn the roux.
  4. Scoop out some liquid from the deep pot to the roux, use the whisk to mix well. The roux mixture will be thicken at first. Keep whisking in soup liquid to the roux mixture, until the roux mixture is thinner. Pour roux mixture back to the deep pot, whisk to combine.
  5. Add cooked potatoes, ground black pepper, and thickening agent. Stir over medium heat until it starts to bubble and thicken. Stir in whipping cream. Enjoy!

Regina’s Note:

  • Since there’s enough salt in the canned chopped clam meat and clam juice, I omit salt in the cooking.
  • Cream of Wheat: Instead of using more butter and flour to make the roux to thicken up the soup, I use cream of wheat as it is much healthier and does a very good job thickening the soup.

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When I made XO sauce I had some liquid leftover from steaming the dry scallops, so I added a few tablespoons to the chicken broth this time when I made the soup. It does add lots of flavor, and the cooking wine gets rid of fishy smell (if any). Even though the weather was kind of warm, we finished all the soup. This is one of Alexander’s favorite soup as he loves crab. I didn’t have any green onion and cilantro for garnish otherwise the soup will look much prettier… anyway, it still tastes delicious!

Crab and Tofu Soup

Crab and Tofu Soup

Crab and Tofu Soup Recipe (serve 4-6 people)

Ingredients:
1 cup crab meat
1/2 box regular tofu
1 egg– beaten
chicken broth
1 tsp rice cooking wine (optional)
cornstarch water for thickening
scallion & cilantro for garnish

Method:

  1. Dice tofu into small cubes. Lightly season with salt.
  2. Add chicken broth to a pot and bring to a boil. Add tofu and let it boil again.
  3. Add crab meat, stir to lightly loose up the crab meat. Add cooking wine if used. When the soup boils again gradually pour in cornstarch water while stirring. Add salt and pepper to taste. With the aid of a fork/spoon/chopstick, slowly swirl in the beaten egg to form “egg flower” on top of the soup, drizzle with some sesame oil. Garnish with scallion & cilantro.

Variation: add some shrimps and turn it into seafood tofu soup.

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