Tagged: Soup

Thai Soup Stock

Shared by Jack Snowball

– 9 cups of water
– 600 grams of chicken bones (or pork, beef, or fish)
– 2 stalks of celery, chopped.
– 2 onions, quartered
– 2 coriander roots, chopped
– 3 Kaffir lime leaves
– 1 tablespoon of ginger, chopped
– salt
– pepper

1. Place all ingredients in a large saucepan and bring to a boil. Keep it boiling for several minutes, then simmer. Skim fat from the surface.
2. Cover and simmer for an hour.
3. Strain the soup through a fine sieve. The aim is to get as clear a stock as possible.
4. Refrigerate, and then skim the surface for fat again.

Quick and Easy Cream of Zucchini Soup

Shared by the family of Klemens Koestler (Class of 2014)

Quick and easy Zucchini Soup
This Cream of Zucchini Soup has great body simply from the amount of zucchini, so very little cream is needed to give it that final push to supreme creaminess. For a “cream of” soup it is remarkably healthy.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

for 4-6 servings
– 1 Tbsp. oil or butter
– 1 medium onion
– 1/2 tsp. salt plus more to taste
– 4 medium zucchini
– 3 cups vegetable or chicken broth
– 1/4 cup heavy cream
– Freshly ground black pepper (optional)
– Freshly grated nutmeg (optional)
* Onion can be omitted if one does not like onion or to save even more time. Then start
with Preparation step #2.

1. Chop onion. Heat a medium pot over medium high heat and add oil or butter.
When the fat is hot, add the onion and salt. Cook, stirring occasionally, until onion is translucent and tender, about 5 minutes.

2. Meanwhile, trim and chop the zucchini. Add zucchini and broth to the onion. Raise heat to bring to a boil then reduce heat to maintain a steady simmer and cook, stirring occasionally, until zucchini is very tender, about 15 minutes.

3. Puree zucchini with a stick blender.

4. Add cream and gently heat until hot.

5. Add salt and pepper, if you like, to taste (note that soup often requires a lot of salt to acquire good flavor, just think of all that water in there!). Serve hot with a sprinkle of pepper and/or nutmeg, if you like.

Mr. McKeown’s Cream-of-Any-Vegetable-Soup

Ingredients vary greatly: Basically, as long as you have veggies, a white onion, butter or oil, cream or milk and some kind of stock, you’re good to go.

1. In a big soup pot, on medium heat, heat a little bit of butter (or oil for vegan) and sauté (that’s French for mix-while-cooking) a big, diced, white onion until the onion is translucent. I like to add some chopped garlic or a little bit of thyme (fresh is better but dried is also fine) at this point…optional.

2.  Add any quantity of any vegetable you have. This is great for emptying out the fridge before everything turns bad: Broccoli, asparagus, cauliflower, potatoes, mushrooms**, cabbage, carrots, celery, spinach, pumpkin you name it, it’s all good. Warning, mixing some of these may give some funky results, but you know what? YOLO! Am I right? Stir for a minute.

**For cream of mushroom, I like to cook the mushrooms on very low heat for over an hour until all the water has evaporated before even adding the onion. It really gets the flavour out, but it takes forever. Also optional.

3. Add chicken stock** (vegetable or seaweed stock for vegan) in your pot to BARELY cover the vegetables. Don’t put too much: It’s easier to thin a soup than thicken it. Bring to high heat and boil for about 4 or 5 minutes or until your veggies are fork tender (that’s English for soft enough to easily poke with a fork)

** stock can be bought in any grocery store in cartons, cubes or powder. You just add it to boiling water and voila!

4. Remove from heat and put in a blender in small batches until you have a nice creamy texture. The easy (read lazy) way is to use a hand blender so you can blend it right in your pot. Hand blenders are cheap and super easy to clean. Ask your grandma to get you one as a departing gift. She’ll be so proud of you!

5. Put back into pot on medium heat and add water or stock to get the texture you want. Then, stir in two tablespoons of fresh cream or milk. Don’t put too much, it’ll get way too rich! Vegans can eat it as is, or add coconut milk, soy milk, cashew milk or anything creamy, but be careful as some of these will really alter the taste.

6. I almost never put salt and pepper in my soups as the chicken stock will often be salty enough. Just add those in your bowl when serving, to taste. You can also garnish with parsley, cheese, bacon bits, paprika, spicy sauces like Tabasco or anything you like.

Serve hot with some nice hot buttered toast. (just toast for vegan!)

Tom Yum Goong (Hot & Sour Prawn Soup)

Shared by the family of Jetrin Anderson (Class of 2014)

For 4 servings

– 4 cups water
– 1 Kaffir Lime Leaves
– 1/4 white onion slice (optional)
– 1/2 Carrot slice(optional)
– 1 Tomato slice(optional)
– 3 Slice kalangal
– 1 tablespoon Tom Yum paste(more if you want to make it hotter)

– 1 Cup mushroom
– 8 Prawns- cleaned

– 1 teaspoon coriander (cilantro) cut
– 1 Teaspoon spring onion cut
– Fish sauce & lime juice.

Put ingredients (1) in the pot and boil for 5 minutes. Then add mushrooms and boil for 1 minute. Add prawns and turn off the heat.

Serve 2 prawns in each bowl with coriander, spring onion, fish sauce, lime juice to taste.