Tag: Soup

Spicy Ginger Carrot Soup

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This is a very simple recipe that is really not a recipe. Rather a technique

There are not too many pictures here since I wasn’t planning a post on this.

When I put up this picture, I got a huge number of recipe requests on facebook.
I assume people who cook regularly would be able to figure out how to make a dish just by it’s description – apparently I am wrong.

So, here goes. The quantities are to be taken loosely

1 bunch of Carrots, peeled and cut in 1 inch chunks
1 inch piece Fresh ginger, cut into small cubes
1 onion, diced
1 potato, diced, optional
water or chicken/vegetable stock
salt and pepper
Cayenne (optional)
1 tbsp. olive oil
For garnish:
Once I used fresh arugula
Another time I topped the soup with tomato, onion relish and sardines

Heat a pot with the oil and add the onion with salt and pepper. Saute over medium heat for about 10 minutes or until the onions are translucent. Add the ginger, carrots and potatoes. Saute for a few more minutes and add the stock or water. Bring to a boil and then simmer for about 20 minutes or until the vegetables are tender.

Remove from heat and use an immersion blender or a regular blender to puree the soup.

Return to pot and reheat.
Taste for seasoning – add the cayenne if using.

You are free to use some heavy cream if you would like the soup to have a creamier texture.

Serve hot with the garnish of your choice.

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You can use this technique to make any vegetable soup.
Saute an onion, the vegetable and a potato for thickness.
Flavor with ginger or garlic and add water or stock.
Cook and puree.

Until I cook again!

Home Made Chicken Corn Soup

3 Comments

  • It all started with a whole chicken and a recipe I read about steamed soy sauce chicken.  That is a story for another day but for the purposes here I made a chicken broth.

    You can do this by covering a chicken in cold water – add aromatics like sliced fresh ginger, couple garlic cloves, cilantro stems and a few green chilies.

    Let the water come up to a boil uncovered and then simmer for about 30 minutes and you have chicken broth.

    Remove the skin and shred the chicken.  Set aside.

    To defat the broth, you can use the fat separator or leave the broth in the fridge overnight – a layer of fat with form on top which you can remove.

    Don’t throw the fat away though – use to cook potatoes 🙂

    When ready to make soup – bring the broth up to a boil and dissolve 3 table spoons of corn starch in cold water.

    Season the broth with salt or soy sauce – it will change the color of your broth if you use soy sauce.

    When the broth is hot, slowly drizzle about ½ the cornstarch into it, stirring constantly.

    Let it come up to a boil and see if you like the consistency.  Chinese restaurants make this soup way too gloppy – you make it as thick as you like by adding more of the cornstarch slurry.

    Add the frozen corn and the chicken – when you do this doesn’t really matter.

    When the soup has thickened, beat two eggs and pour them into the hot soup.

    Stir as you drizzle if you want the egg to break up or let the eggs make larger strings by not stirring.

    Taste the soup for seasoning.

    For garnish, I like to slice green chilies and add them to white vinegar.

    I serve the soup with my favorite sirracha, sesame oil and cilantro leaves.

    Let your guests add as much seasoning as they like.

    Try this soup – it is so simple, so much better than your local Chinese restaurant and o so soul warming.

    Until I eat again!

HOME MADE CHICKEN CORN SOUP

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indianculinarycenter:

Home Made Chicken Corn Soup

It all started with a whole chicken and a recipe I read about steamed soy sauce chicken.  That is a story for another day but for the purposes here I made a chicken broth.

You can do this by covering a chicken in cold water – add aromatics like sliced fresh ginger, couple garlic cloves, cilantro stems and a few green chilies.

Let the water come up to a boil uncovered and then simmer for about 30 minutes and you have chicken broth.

Remove the skin and shred the chicken.  Set aside.

To defat the broth, you can use the fat separator or leave the broth in the fridge overnight – a layer of fat with form on top which you can remove.

Don’t throw the fat away though – use to cook potatoes 🙂

When ready to make soup – bring the broth up to a boil and dissolve 3 table spoons of corn starch in cold water.

Season the broth with salt or soy sauce – it will change the color of your broth if you use soy sauce.

When the broth is hot, slowly drizzle about ½ the cornstarch into it, stirring constantly.

Let it come up to a boil and see if you like the consistency.  Chinese restaurants make this soup way too gloppy – you make it as thick as you like by adding more of the cornstarch slurry.

Add the frozen corn and the chicken – when you do this doesn’t really matter.

When the soup has thickened, beat two eggs and pour them into the hot soup.

Stir as you drizzle if you want the egg to break up or let the eggs make larger strings by not stirring.

Taste the soup for seasoning.

For garnish, I like to slice green chilies and add them to white vinegar.

I serve the soup with my favorite sirracha, sesame oil and cilantro leaves.

Let your guests add as much seasoning as they like.

Try this soup – it is so simple, so much better than your local Chinese restaurant and o so soul warming.

Until I eat again!