Egg Drop Soup – Takeaway Style

Tags

Chinese, Eggdrop, Eggs, Fast Food, Food, Recipies, Soup, Takeaway Food

4 Cups Chicken Broth
0.25 Tsp Ground Ginger
2 Tbsp Chives, chopped
0.25 Tsp Salt
1.5 Tblsp Cornstarch
2 Eggs
1 Egg Yolk
1 Tsp MSG

 

 

 

1. Pour 3 cups of the chicken broth into a large saucepan. Stir the salt, ginger, MSG and chives into the saucepan, then bring to a rolling boil.
2. In a small bowl, stir together the remaining 1 cup of chicken broth and cornstarch until smooth.
3. In a small bowl, whisk the eggs and egg yolk together using a fork, then drizzle the egg, a little at a time, from the fork into the boiling broth mixture.
4. Once all the egg has been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Slow Cooker Seafood Chowder

Tags

Chowder, Fish, Food, Seafood, Seafood Chowder, Slow Cooker

0.5 Fennel Bulb, cored and diced
2 Large Yukon Gold Potatoes, peeled and diced
1 Onion, diced
1 Celery Rib, diced
2 Bay Leaves
1 Tblsp Dried Thyme
1 Tsp Salt
0.25 Tsp Pepper
0.25 Tsp Cayenne Pepper
1 Bottle of Clam Juice
1 Cup of Whipping Cream
3 Tblsp of Cornstarch
1.5lbs Skinless salmon Fillets, cut into 0.75″ chunks
24 Large shrimp, peeled and de-veined
5 Sea Scallops, halved horizontally
0.25 Cup Fresh Parsley, chopped

Vegetarian Sopa de Lentejas

Tags

Camino de Santiago, Food, Lentils, Meat Free, Soup, Spainish Food, Vegetarian

I’ve been craving some food, which brings back memories of the Camino de Santiago for a while and this meat-free version of the wonderful Sopa de Lentejas, fills that need. The rock salt and mushroom broth give enough ‘meaty’ flavor that I just didn’t miss the bacon.

2 Cups brown lentils
8 Cups Mushroom Broth
1/4 Cup Olive Oil
1 Large Onion, chopped
1 Large Carrot, chopped
4 Cloves Garlic, minced
1 Cup Tomatoes, chopped
1 Tsp Spanish Paprika
1 Medium Potato, peeled and diced
1 Tblsp Tomato Paste
3 Bay Leaves
1 Tsp Rock Salt