Category: Soup

Mussels with Malunggay and Potato Viand

mussels, photo by Ruben Ortega

Mussels with Malunggay and Potato Viand

This recipe is perfect for all kinds of weather but more so during the colder times.  It is healthy as well.  It is rich in minerals and vitamins.

Malunggay is fast becoming a superfood which contains a lot of nutrients good for the repair and maintenance of body tissues.

Ingredients

 

  • 1-2 lbs. mussels, cleaned of all grits and scum
  • 2 inches ginger, peeled and sliced
  • 2 medium potatoes, peeled and cut into 6-8 pieces each.
  • 1 large bunch of malunggay leaves, hard stalks trimmed off and discarded
  • 1 onion, peeled and sliced
  • 6 cups water
  • Salt and ground black pepper to taste

 

 Method of Preparation:

 

  1. In a large casserole pan, bring the water to a boil.
  2. Drop in the onions and ginger.   Cover the casserole pan and leave to simmer for 8 minutes.
  3. Add the potatoes and cook for 5 minutes.
  4. Stir in the mussels and gently simmer for 5 minutes
  5. Sprinkle salt and ground black pepper.
  6. Add the malunggay leaves and cook for 5 minutes without covering the casserole.
  7. Quickly check the seasoning.  Add a little bit more salt and black pepper if needed.
  8. Transfer to a serving bowl and enjoy with freshly boiled rice and some side dishes.

Super, super yummy.

 

Chicken & Vegetable Broth Recipe

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.

 

Ingredients

  • 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:

  1. 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.

  2. 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.

  3. Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.

  4. Sprinkle with freshly ground black pepper 🙂

Bacon Cabbage Soup Recipe

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.

 

Ingredients

  • 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 and cut in half

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.

 

Mushroom Soup Recipe

Mushroom Soup, photo by JMorton

Mushroom Soup Recipe

Ingredients

  • 600 g mixed mushrooms
  • 1 onion
  • 2 sticks of celery
  • 3 cloves of garlic
  • a few sprigs of fresh flat-leaf parsley
  • a few sprigs of fresh thyme
  • olive oil
  • 1.5 litres organic chicken or vegetable stock
  • 75 ml single cream
  • extra virgin olive oil

Method

  1. Brush the mushrooms clean, then finely slice.
  2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
  3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
  4. Spoon out 4 tablespoons of mushrooms, and keep for later.
  5. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
  6. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
  7. Pour in the cream, bring just back to the boil, then turn off the heat.
  8. Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.

Sinabawang Ulo Ng Tuna

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.

Ingredients:

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

Procedure:

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.

Enjoy! Itadakimasu