November 14, 2008

Soup

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Kabocha Squash Soup
kabocha soup

It's been chilly the past 3 weeks which means time to enjoy plenty of delicious soup for dinner. I have made Matzoh Ball, Kabocha Squash, Chicken Tinola, and Hot & Sour, the recipes I am sharing except for the Matzoh Balls because I prepared it straight out of a box. The soup is really good, we all loved it. I bought some matzoh crackers and will make the balls and soup from scratch and will write about it soon.

Kabocha Squash Soup
1 tablespoon butter
1 garlic clove, minced
1 medium shallot, minced
1 teaspoon minced fresh ginger
3 cups peeled and cubed kabocha
2 to 3 cups water
½ teaspoon salt
grated orange zest, optional
crème fraîche* or sour cream
  • In a medium saucepan, heat the butter over medium heat. Add garlic, shallot, and ginger. Stir fry until shallot has softened, making sure the mixture does not get brown. Add the kabocha, water, salt, and orange zest, if using. Increase the heat to medium high and let come to a boil. Cover the pan, decrease heat to medium and simmer until the squash is tender, about 20 minutes.
  • Turn the heat off. Puree the soup in the pan using a stick blender. Or transfer into a blender and puree.
  • Serve with a dollop of crème fraîche.
*To make crème fraîche at home: in a clean jar, combine 2 T buttermilk and 1 cup heavy cream, both at room temperature, cover with plastic wrap and leave on the kitchen counter for 24 hours or until thick. Refrigerate immediately. Will keep for 2 weeks in the refrigerator.

Hot And Sour Soup


Hot And Sour Soup

This Chinese soup is one of our all-time favorites. It takes very little time to prepare and enjoy. The soup usually has a cup of julienned lean pork which I omitted.

2 cups chicken stock
2 tablespoons soy sauce
1 cup sliced shiitake or baby portabella
½ cup julienned bamboo shoots
¼ teaspoon dried hot pepper flakes
2 tablespoons white wine vinegar
2 tablespoons cornstarch mixed with ¼ C water
1 cup diced firm silken tofu
1 large egg, beaten
sesame seed oil
snipped scallions
  • In a medium saucepan, heat the stock, soy sauce, mushrooms, and bamboo shoots. Bring to a boil, cover, and simmer for 10 minutes. Add the vinegar, cornstarch mixture, tofu, and pepper flakes. Boil gently while stirring until the soup becomes clear (cornstarch is completely cooked). Turn the heat off and stir in the beaten egg and a few drops of sesame seed oil. Transfer into a soup tureen.
  • To serve: Sprinkle individual bowls with scallion and sesame oil.
Chicken Tinola

Chicken Tinola

I don't have the exact measurements for this Filipino chicken soup and did not follow any recipes. I made it from what I remember it should have and taste like. My mother's tinola had young capsicum leaves added for color and extra nutrition. I used green beans because that's what I had available when I prepared the soup.

1 whole chicken, cut into serving pieces
4 cups water
2 tablespoons peeled and sliced fresh ginger
6 scallions, cut into 2-inch pieces
2 tablespoon fish extract
1 teaspoon salt
½ teaspoon whole black peppercorn
1 small green papaya, peeled and cubed
green leafy vegetable such as baby bokchoy or horseradish tree leaves
  • In a large pot, heat water and chicken and let come to a boil. Skim off the foam and discard, then add ginger, scallions, fish extract, salt, and whole peppercorns. Cover pot and let boil over medium heat for 40 minutes. Add the green papaya, boil for another 5 minutes. Add the green leaf vegetable and cook for another 2 minutes. Taste and adjust seasoning.

9 comments:

Ning said...

Yummy soup trio! I specially love the kabocha squash soup served in a cute coffee cup. :)

Lori Lynn said...

Hi Welcome Back!

I love the color of the Squash soup. And I plan to make your Hot and Sour soup real soon.

Erik said...

These all sound like tasty and easy recipes, but I especially liked the look of the squash soup. I am not sure if it was just the lighting, but it seems to have a darker, richer color than other more "typical" squash soups. Is that variety of squash just naturally darker?

caninecologne said...

hello there! welcome back from your fishing trip. i was missing your blog posts!

my mom also uses pepper leaves in her tinola and instead of green papaya, she uses chayote. i love tinola - especially during the winter.

now that it's getting colder here(ironically enough, it's 80 today in San Diego, not typical for November), it's the perfect time to make soups like tinola and sinigang.

i've never tried squash soup before but i'll give your recipe a go!

oggi said...

Ning, thanks. The glass cup shows more of the soup.

Lori Lynn, thank you and I'm glad to be back.:)

Erik, kabocha squashes come in shades of dark yellow to bright orange. The one I used was more orange in cilor, maybe the natural lighting made the orange color more pronounced. I did not alter the color although I made the photo sharper.:)

Caninecologne, I'll post more often now that I'm back.
I can't find pepper leaves in the Asian markets. I'm growing some Filipino variety and hoping they will grow fast and give me loads of fruits.
It's getting really cold here, this morning it was 32. Try the kabocha soup... I love its natural sweetness and great flavor that's similar to chestnuts. It's wonderful as dessert too!:)

mirage2g said...

Welcome back Oggi! What a blogblast for a comeback! The squash soup looks so rich!

I never tried tinola with beans, I use kohlrabi and spinach since thats what is readily available here...but when I am able to plant pepper I pick out the leaves! ;-)

Its nice to have you back!

Sidney said...

Great to have your back...with some delicious dishes!

Marvin said...

At long last, oggi! You're back! Woohoo! Your soups are just in time for the cooling weather.

oggi said...

G, Sidney, and Marvin, it's good to be back cooking, blogging, and reading my favorite blogs.:)

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