Tag Archives: soup

Potato Chowder with Bacon

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Potato Chowder with Bacon

I love this potato chowder. I cook it several times every year.

Potato Chowder with BaconIngredients:

4 medium-size potatoes, 1 medium-size onion, 4 strips of bacon, 8oz sour cream, 2 cups milk, 1 can cream of chicken, seasoning to taste.

Methods:

Potato Chowder with Bacon1. Chop potato into small cubes, pour into boiling water, simmer until well cooked. Drain well.

2. Chop onion into small pieces, saute on medium high heat, then transfer to sauce pan.

3. Pour sour cream, milk and cream of chicken into pan, bring to boil, then add potato cubes, bring to boil again, simmer for 10 minutes.

Potato Chowder with Bacon4. Cook bacon until it’s fully cooked, but not crispy, pat dry with paper towel, then break into small pieces.

5. Add bacon to pan, cook for about 15-20 minutes.

 

Potato Chowder with Bacon

 

Squash Soup with Palm Sugar

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I don’t cook much of butter squash. Back a while ago, one of my friends cooked this, and it tasted really good, better than I thought. So, I decided to try it myself.

Ingredients:

butter squash, palm sugar

Methods:

1. Add some water into a small sauce pan, bring to boil, then add palm sugar into the pan, stir occasionally, until palm sugar melt completely. Set pan aside until it cool off.

Palm sugar comes as a half ball shape. To cook a whole butter squash, 2 pieces of sugar should be sweet enough.

You don’t want to add a lot of water, because you want the soup to be thick.

2. Clean the butter squash, then cut it into half, clear the seeds out, then put it into a bigger pan, cover with water, bring to boil, then simmer until butter squash got tender and fully cooked.

You can also cut the butter squash into chunks.

3. Peel the buter squash, chop into chunks. Then put cooked butter squash into a blender.

4. Pour the palm sugar water into blender, blend until it’s smooth and no big pieces.

5. It’s now ready to serve.

Corn Soup with Egg Drop and Crab Meat

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Corn Soup with Egg Drop and Crab Meat

 

I had some left over crab claws. They are not enough for another meal, so I decided to cook a soup with the meat.

Corn Soup with Egg Drop and Crab MeatIngredients:

crab meat, 1 can creamy corn, 1 large oyster mushroom, 1/2 small onion, 1 egg, some green onion leaves, corn starch, seasoning.

Methods:

1. Chop onion into small pieces, saute until tender.

2. Chop mushroom into small pieces.

Corn Soup with Egg Drop and Crab Meat3. Pour water into sauce pan, add onion, bring boil on high heat.

4. Add mushroom, corn into pan, bring to boil again.

5. Mix corn starch with a little bit water, mix well then slowly pour into pan, stir at same time.

6. Crack egg, the beat well, slowly pour into sauce pan, stir quickly at same time.

7. Chop green onion leaves into small pieces, add into sauce pan with seasoning to taste.

8. Add several drops of sesame oil then serve.

Egg Drop Soup with Mushroom and Nori

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Egg Drop Soup with Mushroom and Nori

 

I love egg drop soup, just about any kind. It’s quick and easy, and tastes good.

Egg Drop Soup with Mushroom and NoriIngredients:

mushroom, eggs, nori, seasoning to taste, corn starch

Method:

1. Clean and slice mushroom.

Egg Drop Soup with Mushroom and Nori2. Pour some water in sauce pan, and bring to boil on high heat.

3. Put mushroom into pan, add seasoning after, wait until boiling again.

4. Mix 1-2 tbsp corn starch with double amount water, pour into pan slowly, stir quickly.

5. Tear/cut nori into little pieces, put in pan.

6. Beat eggs well, slowly pour into pan, and stir quickly.

7. Drop several drops of sesame oil into pan, mix well, turn off heat.

 

Egg Drop Soup with Mushroom and Nori

Egg Drop Soup with Tomato and Tofu

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Egg Drop Soup with Tomato and Tofu

 

Egg drop soup is one of my favorite soups. It’s quick and easy, and I can add any kind of vegetables into it to give it more flavor and color.

Ingredients:Egg Drop Soup with Tomato and Tofu

2 medium size tomatoes, 2 eggs, 1 small block tofu, corn starch, seasoning to taste.

Method:

1. Chop tofu into small tubes.

2. Put tofu tubes into boiling water, bring water to boil again, drain tofu well, set aside.

3. Drop tomatoes into hot water for about 1 minute, take out, then peel and chop into tubes.Egg Drop Soup with Tomato and Tofu

4. Pour water in sauce pan, bring to boil, add seasoning to your taste.

I normally use salt, sugar and white pepper. I use much more sugar then normal, so the soup would taste sour and sweet.

5. Pour tomato tubes and tofu tubes into pan, bring to boil.

6. Mix about 1 tbsp corn starch and 2 tbsp water, stir quickly while pouring batter into pan.

7. Beat eggs well, stir quickly while slowly pouring into pan.Egg Drop Soup with Tomato and Tofu

Always pour starch batter before eggs, so egg drops will float.

8. Add several drops of sesame oil into pan, remove from heat.

9. Transfer into bowl, serve when warm.

 

Egg Drop Soup with Tomato and Tofu