Soup
- Thread starter aroy
- Start date
Basic vegetable stock. I use all the leftover peals of garlic, onion, carrot, radish and stalks of coriander leaves. To these I add a good amount of cabbage and pumpkin. This time I added the pea shells, but that is optional.
I chop the vegetables so that they are easier to strain once done.
Vegetable peels chopped
Pumpkin and cabbage
Chopped fine.
Garlic with leftover tomato ends and cauliflower stalks
Dal, salt and black pepper. Dal is optional, but it gives some body to the stock.
Pea shells
Shells chopped
Boil the pea shells separately, as it does not require more than 15 minutes at low heat.
Boil the vegetables for at least 45 minutes. One of my gas burners has a tinny flame, just enough to keep the pot simmering, so I leave the stock for 2 hours. You can also pressure cook for faster turn around, but it does not taste the same as slow cooked version.
Work the boiled pea shells with hand to separate the pith from the skin. Then strain it.
Strain the vegetables and press it to extract the maximum liquid.
Combine the strained liquids. The stock is now ready. I keep it in the refrigerator and use it a few cups at a time to make soup.
I chop the vegetables so that they are easier to strain once done.
Vegetable peels chopped
Pumpkin and cabbage
Chopped fine.
Garlic with leftover tomato ends and cauliflower stalks
Dal, salt and black pepper. Dal is optional, but it gives some body to the stock.
Pea shells
Shells chopped
Boil the pea shells separately, as it does not require more than 15 minutes at low heat.
Boil the vegetables for at least 45 minutes. One of my gas burners has a tinny flame, just enough to keep the pot simmering, so I leave the stock for 2 hours. You can also pressure cook for faster turn around, but it does not taste the same as slow cooked version.
Work the boiled pea shells with hand to separate the pith from the skin. Then strain it.
Strain the vegetables and press it to extract the maximum liquid.
Combine the strained liquids. The stock is now ready. I keep it in the refrigerator and use it a few cups at a time to make soup.
SOUP.
Use vegetable stock for the liquid part and the rest of the ingredients to impart the flavour. I adopted the basic Chinese cooking method as shown in the food shows.
Chicken breast marinated in salt. This ensures that the chicken is soft when cooked.
Anti clock wise - Spring onion stalks, mushroom, garlic, ginger
Arrange the spring onion shoots in soup bowls
Now start frying. Each step is about 15-30 seconds.
Heat a TBS of oil. You can use white oil or olive oil or as I do mostly fat. Add Ginger, garlic and spring onions all at the same time. Keep stirring, else it will burn.
Add mushrooms. Keep stirring.
Add chicken. Keep stirring till the chicken changes from pink to white (no more)
Add stock and boil for 1 minute.
Transfer everything to a larger pot with stock. The total quantity of stock used should be measured to fill the bowls.
Fill the bowls and serve.
Individual bowl.
Note.
Prepare the soup when you are ready to serve, not before.
The total time taken is around 5 minutes or less.
Use vegetable stock for the liquid part and the rest of the ingredients to impart the flavour. I adopted the basic Chinese cooking method as shown in the food shows.
Chicken breast marinated in salt. This ensures that the chicken is soft when cooked.
Anti clock wise - Spring onion stalks, mushroom, garlic, ginger
Arrange the spring onion shoots in soup bowls
Now start frying. Each step is about 15-30 seconds.
Heat a TBS of oil. You can use white oil or olive oil or as I do mostly fat. Add Ginger, garlic and spring onions all at the same time. Keep stirring, else it will burn.
Add mushrooms. Keep stirring.
Add chicken. Keep stirring till the chicken changes from pink to white (no more)
Add stock and boil for 1 minute.
Transfer everything to a larger pot with stock. The total quantity of stock used should be measured to fill the bowls.
Fill the bowls and serve.
Individual bowl.
Note.
Prepare the soup when you are ready to serve, not before.
The total time taken is around 5 minutes or less.
classicrajat
The Legend
very nice.
incarnation
Super User
Awesome thanks for sharing. how do you give it the thick consistency. most of them use corn flour in warm milk and pour it while cooking any other methods.
BHOOTER RAJA
Chalo .......let's go.
Yummy... already my tongue got watery...
These are clear soups. We prefer these to thick soups at home.
For thick soup you can use either corn flower or normal flour (maida). You have to dissolve the flour in water/soup stock, get rid of the lumps and then boil it with the soup to cook it.
You can also thicken the soup a bit if you cook noodles/pasta in the soup, that is instead of boiling the noodles in water and throwing the water, use soup stock to boil the noodles, the soup has now thickened and the noodles have absorbed the soup flavour and are tastier.
Latest Soup Stock. In winters I am making a new lot practically every week.
Cabbage
Cabbage shredded
Pumpkin, Carrots, Cauliflower Stems, Raddish (any thing that is at hand)
In the pan
Add Dal, some Chopped Onions and a few Garlic peels
Simmer it at lowest heat for at least two hours
Strained vegetables. Our Labrador loves it.
Stock
Cabbage
Cabbage shredded
Pumpkin, Carrots, Cauliflower Stems, Raddish (any thing that is at hand)
In the pan
Add Dal, some Chopped Onions and a few Garlic peels
Simmer it at lowest heat for at least two hours
Strained vegetables. Our Labrador loves it.
Stock
Shiitake Mushrooms, soaked for 1/2 hour
Rest - Brined Chicken, Raddish leaves, Spring onions, Onions, Ginger, Garlic, Mushrooms
Drain the Chicken
Fry the spring onions with ginger and garlic - 15 sec.
Add chicken and continue stirring
Keep stirring till the colour changes - 30 sec
Add Mushrooms and stir for 15 sec
In soup bowls add spring onion and boiled noodles
Add the radish leaves (optional)
Add the Chicken-Mushroom
Pour boiling Stock, and let the soup rest for a couple of minutes
Add Sesame oil, black pepper and any seasoning that takes your fancy
Soup is ready to eat
Rest - Brined Chicken, Raddish leaves, Spring onions, Onions, Ginger, Garlic, Mushrooms
Drain the Chicken
Fry the spring onions with ginger and garlic - 15 sec.
Add chicken and continue stirring
Keep stirring till the colour changes - 30 sec
Add Mushrooms and stir for 15 sec
In soup bowls add spring onion and boiled noodles
Add the radish leaves (optional)
Add the Chicken-Mushroom
Pour boiling Stock, and let the soup rest for a couple of minutes
Add Sesame oil, black pepper and any seasoning that takes your fancy
Soup is ready to eat