Chicken & Veg Broth, photo by PH Morton
Chicken & Vegetable Broth Recipe
October might be autumn in the UK but there is already a touch of the wintry weather especially at night. We even have had to turn on the gas central heating to take out the the chill in the house.
Last night, it was fairly chilly again and thank goodness, we have the ingredients to make a chicken and vegetable broth for an easy supper. A liberal sprinkling of freshly ground black pepper (as seen of the photo above) added heat to a delicious soup.
- 2oz butter
- 2 onions, peeled and sliced
- 2 sticks celery, finely chopped
- 100g kale, chopped
- 2 carrots, peeled, finely chopped
- 2oz plain flour
- 2 pints chicken stock
- 1lb cooked chicken, skinned and shredded
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
Method of Preparation:
Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften. Then mix in the kale.
Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.
Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.
- Sprinkle with freshly ground black pepper 🙂
Chopped Pointed Cabbage – Photo by PH Morton
Bacon Cabbage Soup Recipe
This is a lovely one-dish meal, best served with buttered slices of bread. Just right for a lazy weekend, especially in this colder weather.
1/2 Pointed cabbage or Napa cabbage, sliced thinly
4 rashers of bacon, cut into inch-size
1 onion, chopped
2 vegetable or chicken bouillon dissolved in 3 cups warm water
2 cloves garlic, minced
1 tbsp virgin olive oil
fish sauce or salt
3 boiled eggs, peeled
Method of Preparation:
Saute the garlic and onion in the olive oil, add the bacon and cook until starting to crisp.
Stir in the cabbage. Allow the cabbage to soak in the bacon-flavoured oil.
Pour in the warm water.
Season with a bit of fish sauce or salt according to taste.
Remove from heat before the cabbage leaves are over-cooked.
Serve with the boiled eggs, each should be cut in half.
Sinabawang Ulo Ng Tuna, photo by Ruben Ortega
Sinabawang Ulo Ng Tuna
Awww the air is getting colder as we head towards autumn or rainy season in some other parts of the world. What better way to cope and ‘try to’ enjoy this change than by having a heart-warming delicious soup. Sinabawang ulo ng tuna is a recipe which uses the head or jaw of tuna fish. There are a lot of goodness in the tuna head/jaw alone and just perfect for some soupy recipes like the one below.
2-2½ lbs Tuna head, sliced
1 tbsp vegetable oil
6 cups water
1 onion, decoratively cut into rings
4-6 tomatoes, sliced
1 teaspoon ginger strips
1/2 head Chinese cabbage, roughly cut or 2 heads Pechay (bok choy), leaves separated
some chili fingers
2 tablespoons fish sauce or salt to taste
1. Using a large casserole pan, saute the ginger, onion and tomatoes in oil.
2. Quickly add the fish head, then add the water and bring to a boil, when boiling reduce the heat to simmer, this might take 20 minutes until fish is cooked.
3. Increase the heat, add the Chinese cabbage or pechay and chilies.
4.Season with fish sauce or salt according to your taste. Simmer for another minute and it is ready to be enjoyed with some freshly boiled rice.
Asparagus & pea soup, photo by JMorton
Cream of Pea & Asparagus Soup
This is a really fantastic tasting creamy soup. Delicious with just a buttered crusty bread as a complete meal or as an elegant soup starter for dinner party. You can’t go wrong with this dish!
Below is an easy to follow recipe courtesy of Tesco supermarket, where all the ingredients can be bought!
- 450g asparagus, woody ends trimmed off and reserved, the rest chopped
- 1 litre vegetable stock
- 30g butter
- 200g fresh or frozen peas
- 150ml single cream
- 1tbsp parsley, chopped (optional)
Method of Preparation:
Add the asparagus ends to the stock and bring to the boil, simmering for about 15 minutes, then strain. Heat the butter in a pan, add the remaining asparagus and cook for five minutes.
Stir in the peas and the strained stock, bring to the boil and simmer for five to 10 minutes until the vegetables are tender. Liquidise in a blender until smooth then return to the pan.
Add the single cream and reheat gently without boiling.
Season and stir through the parsley (if using) before serving.
Enjoy with some buttered crusty bread!
Wanton Noodle Soup, photo by JMorton
Wonton Mami Soup Recipe
This soup is delicious and just the business when you are not feeling too well. Ask someone to kindly make this for you and in no time, you will be feeling rejuvenated! 🙂
For the wonton:
- 1lb ground pork
- 6 oz, finely chopped shrimps
- 2-3 cloves garlic, chopped finely
- 1 tsp dark soy sauce
- 1 tsp salt
- 1/4 cup finely chopped spring onions
- 16 wonton wrappers
How to make the wonton:
- Using a large bowl, mix together the ground pork with the chopped shrimps, garlic, soy sauce, salt and spring onions. Stir well until combined together.
- Divide and spoon in the meat mix into the middle of each of the16 wonton wrappers.
- Do not overload the wrappers as the edges need to be gathered together to fully enclosed the meat, like a parcel.
For the Mami Noodle Soup:
- 3 cloves garlic, peeled and minced finely
- 1 medium onion, peeled and sliced thinly
- 1 tbsp sesame oil
- 1 tablespoon brown sugar
- salt and pepper according to taste
- 1 tablespoon shaoxing wine
- half a napa cabbage, shredded roughly
- 12 oz. egg noodles
- 8 cups high quality chicken broth (or 4 chicken bouillon dissolved in 8 cups of hot water)
Method of preparation:
Using a large casserole pan, heat the oil and then add the garlic and onion and stir until fragrant and the onion translucent. Do not burn the garlic to prevent any bitter after taste.
Pour in the chicken broth and bring to a boil. Stir in the sugar and the shaoxing wine.
Add the wonton and allow to simmer for 3 minutes. Drop in the noodles and continue simmering for 5 more minutes or until the noodles have soften.
Season with salt and pepper.
Add the napa cabbage.
Simmer for another minute.
Now bring in the serving bowl and share this delicious one dish meal!
Butternut Squash & Red Pepper Soup, photo by JMorton
This colourful soup is a one dish meal. Easy to make, pleasing to the tastebuds and a complete winner to the family. A filling meal with just a serving of a few buttered bread.
Butternut squash and red pepper soup
500g butternut squash
300g sweet potato
1 tablespoon olive oil
3 red peppers
2 onions, finely chopped
2 garlic cloves, crushed
1 tablespoon sun-dried tomato puree
1.2 litres vegetable stock
2 tablespoons toasted seed mix
- Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.
- Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.
- Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.
- Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.