Category Archives: SOUP RECIPES

Spicy Salmon Sinigang

Ingredients

  • 2 tbsp olive oil
  • medium size fresh ginger, peeled and thinly sliced
  • 3 large ripe tomatoes, sliced
  • 1 large red onion, chopped
  • 5 long red peppers/siling labuyo, or more
  • 1 tbsp miso paste
  • 1 tbsp sinigang mix
  • 1 lemon grass
  • 3-4 cups rice water, or hugas bigas, if any
  • 1 radish, sliced
  • 1 bunch mustard leaves, chopped
  • 1 lb salmon fillet, skin on, cut into 2-inch thick
  • 1-2 tbsp Patis (Fish Sauce)
  • Ground black pepper, to taste

Directions

  1. Heat olive oil in a soup pot over medium heat. Add ginger, onion and tomatoes, and sauté for a few minutes. Add labuyo and cook for another few minutes.
  2. Stir in miso paste, sinigang mix and lemon grass.
  3. Add rice water, cover and bring to a boil over medium-low heat.
  4. Add radish and cook for 3 to 4 minutes. (Do not over cook the radish!)
  5. Add mustard leaves, salmon and, season with fish sauce and black pepper. Add more seasoning if need be. Salmon cooks real fast. So simmer for just another few  more minutes, then remove from heat. 
  6. Discard the lemon grass. Ladle into a serving bowl. Serve hot.
Note:
When done right, sinigang is already good as it is, but adding some fresh ginger and lemon grass to the recipe is surprisingly delish!
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Creamy Mussel-Shrimp Soup

 Prep Time: 20 mins | Cook Time: 30 mins | Yield: 6-8 servings

Ingredients
  • 2 lbs. mussels, cleaned
  • 1 lb. large shrimp, peeled & deveined, heads on
  • 4 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced garlic
  • ½ cup diced yellow onion
  • ½ tablespoon dry thyme leaves
  • ¼ teaspoon red crushed pepper 
  • 1 fresh lemon, thinly sliced & seeded
  • 1 ½ tablespoons flour
  • ½ cup dry white wine
  • ¾ cup low-sodium chicken broth
  • ¾ cup half & half 
  • 2 zucchini, sliced, optional
  • 6 low-sodium (60mg/3 slices) baby Swiss cheese
  • Salt & ground black pepper
Directions
Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped.
In a large pot over medium heat, melt 2 tablespoons olive oil and the butter. Add the garlic, onion, thyme, and lemon slices and cook until everything has softened, about 5 minutes. Add the mussels and shrimps and stir to coat them with all the flavors. Push vegetables to the side, add the remaining 2 tablespoons olive oil, then add flour and cook for 2 minutes. Add the wine, chicken broth and half & half; cover the pot and steam for 10 to 12 minutes until the mussels open. Add the zucchini (if using), cheese and salt and black pepper to taste. Taste and adjust seasoning if necessary. Serve hot with crusty French bread to dip in the sauce.

Creamy Cauliflower Soup

Ingredients 

  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • Salt and ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 medium head cauliflower, chopped
  • 3 ribs leafy tops celery, chopped
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh thyme leaves
  • ½ cup unsalted chicken broth
  • 1 ½ cups milk
  • 1/2 cup grated parmesan cheese
  • Cayenne pepper, for garnish, optional
  • Chopped fresh parsley leaves or chives, for garnish

Directions

In a large pot, heat the olive oil and butter over medium heat. Season with salt and pepper. Add the flour and stir for 1 minute. Add the cauliflower, celery, onion, garlic and thyme and cook for 5 minutes. Pour in chicken broth and milk and simmer for 2 minutes. Mix in parmesan cheese and simmer for 10 more minutes. Check the seasoning, then transfer the soup to a food processor or blender and process until finely pureed. Pour into a serving soup bowl. Garnish with cayenne pepper and chopped parsley or chives and serve with hot/warm sourdough, or croutons on top.

Shrimp Bisque

Prep: 30 mins | Cook: 50 mins | Yield: 6-8 servings


Ingredients

1 pound large shrimp, heads off, peeled, and deveined, shells reserved
4 cups water, for shrimp stock
3 tablespoons good olive oil
3 cups chopped fresh leeks
5 cloves garlic, diced
1 teaspoon cayenne pepper
1/4 cup cooking (white) wine
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/2 cup all-purpose flour
3 cups milk
1/3 cup tomato sauce
Salt and black pepper, to taste

Directions

Take the heads of the shrimps off. Peel and devein the shrimps, then rinse and set aside. Place the heads and shells in a medium stockpot. Add the water and boil for 10 minutes over low heat. When done, remove from heat and set aside. Strain and reserve the stock.

Meanwhile, heat the olive oil in another large stockpot. Add the leeks and cook them for 8 to 10 minutes over low-medium heat, or until the leeks are tender. Add the garlic and cook for 1 more minute.
Add the cayenne pepper and shrimp and cook for 3 to 5 minutes over low-medium heat, stirring occasionally. Add the cooking wine and sherry and simmer for 5 minutes. Transfer the shrimp and leeks to a food processor (fitted with a steel blade) and process until coarsely pureed, about 15 to 30 seconds, or longer (Leave the pureed shrimp-leeks in the food processor until ready to transfer it back to the pot).

In the same (shrimp-leeks) stockpot, melt the butter. Add the flour and cook over medium-low heat for 1 to 2 minutes, stirring with a wooden spoon. Add the milk and cook, keep stirring with a whisk, until slightly thickened, about 3 to 5 minutes. Add the shrimp stock and tomato sauce, simmer for 5 minutes. Stir in the pureed shrimp and leeks and season with salt and pepper. Heat gently until hot but do not boil. Adjust the taste with a little more salt and pepper if necessary. Transfer the bisque to a serving bowl and garnish with fresh chives and cayenne pepper. Serve hot with any toasted garlic bread on the side. Enjoy!

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Creamy Grilled Eggplant Soup

Prep: 10 minutes | Cook: 1 hour | Yield: 4-6 servings


Ingredients

  • 6-8 medium Japanese eggplants
  • 3 medium red tomatoes
  • 1 medium red onion
  • 1 red bell pepper
  • 3 cloves garlic, peeled
  • 2 green chiles, seeded
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon black pepper
  • 1 tablespoon flour
  • 1 teaspoon chopped fresh thyme
  • 2 1/2 cups unsalted chicken broth
  • 1 cup heavy cream, room temperature
  • 1/2 cup grated parmesan cheese, plus more
  • Salt to taste

Directions

Preheat the grill-pan over medium/high heat. Cut the eggplants, tomatoes, onion and red bell pepper into half. Place a baking sheet and drizzle with 2 tablespoons of the olive oil, sprinkle with salt and black pepper and grill until all vegetables are lightly charred. When done, skin the eggplants. Heat the remaining 1 tablespoon olive oil and butter in a heavy saucepan over medium heat. Stir in the black pepper and flour Add in all the vegetables. Sauté for 1 minute and then add the chicken broth. Bring to a boil over medium heat. Reduce the heat and simmer for about 25 minutes. Transfer in batches to a food processor or blender and process until well pureed. Return to the saucepan, add the cream and cheese and simmer until the broth becomes creamy, about 5-8 minutes. Season with salt and pepper. Ladle into bowls and sprinkle with more cheese. Serve hot with toasted garlic bread.

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