Archive for general soup

Corn soup

Well, I guess it’s time to admit that I’ve abandoned this blog, but I still refer to it myself for ideas and recipes! This is just a note to self:

Chinese-style corn soup (an I have no time to make anything recipe)

  • 1 can creamed corn
  • 2 eggs, beaten
  • green onions (chopped)
  • 1-2 cups of water
  • 1 tbsp dehydrated soup stock of choice (approx) (e.g., veggie, chicken)
  • salt to taste
  • sugar to taste (around 1/2 or 1 tsp)
  • 2 tbsp potato starch, mixed with 2 tbsp water

Boil the water and add stock–it should be a bit salty. Add everything else (except the starch) to the water. Reduce the heat. Last, drizzle the starch in while stirring.

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Squash salad and more

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I don’t have notes for this tasty meal, but it can be approximated as follows:

Squash salad:

  • Steamed butternut or acorn squash (cubed)
  • White onions (sliced, raw)
  • Plain yogurt
  • Mayonnaise
  • Salt
  • Pepper

Combine all and mix.

It would be tasty to add slivered almonds and raisins (or similar) as well.

We also had summer gazpacho, like this recipe (only sans bell pepper).

Plus a plain fluffy omelette and green salad!

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Beet stir fry

I’ve been in beet heaven of late with our CSA baskets. Again, though, sometimes they are more of a radish texture and light orange in colour. Regardless, they are très délicieux. Here, Yusuke combined the beets and greens in a lovely stir fry with abura-age (deep fried tofu sheets. Pronunciation, sort of: ahboorah-ahgay).

He first sauteed the beets in sesame oil and cooked them a fair bit (about 80%). Then he added the age and the beet leaves and stems. The seasoning was: 1 tbsp of mirin, a bit of dashi, and 1 tbsp soy sauce.

The abura-age and beets made the dish subtly sweet.

On the side, we had soup with a Better than Bouillon brand veggie stock (thanks, Mom!): about 2 tsp in 1.5 or so litres of water and a pinch of black pepper. The veggies were:

  • Baby potatoes
  • Fresh sweet carrots
  • Glistening red/purple onions
  • Green leaves of onions

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Gazpacho

A summer classic, great for using the contents of a CSA basket. It’s also super-simple.

Dump for following in a blender:

  • Tomatoes (either fresh, or canned + drained)
  • Red bell pepper
  • Chopped white onions
  • Cucumbers
  • Fresh garlic
  • Olive oil
  • Balsamic vinegar
  • A pinch of sea salt
  • A pinch of black pepper
  • Cumin
  • 1 piece of multigrain bread (no crust)
  • Water: a fair amount, but not too much!

After the mixture is smooth, chill…then eat!

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Wafuu potage

Miso taste in a leek potage

わふう (wafuu) means Japanese-style. So here is a wafuu potage!

Yusuke began by sauteing chopped leeks, carrots, and 3 tbsp of uncooked rice in a bit a of vegetable oil. When the rice started to become transparent, he added water and dashi (stock). He let the pot simmer until the vegetables were soft. He then transferred everything to a blender and, well, blended it with 3 tbsp miso until it all made a lovely thick soup.

The dashi and miso, obviously, created the Japanese flavour, which was very tasty indeed.

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Tom yum soup

This fantastic spicy soup had the nice side effect of helping with one of my migraine—perhaps sinus-clearing spice or improvement of my blood flow?

The adventure began with the chef sauteeing finely chopped leeks and cuttlefish with minced garlic and ginger. Next, he added 880 mL of water and brought it to a boil.

Next, he added a store-bought tom yum soup paste. To quote today’s Wikipedia article, “The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.”

The recipe on the package recommended adding chicken broth, but we added vegetable bouillon instead. Next, lime juice was added, along with 1 tsp of nam pla (Thai fish sauce).

Finally, sliced mushrooms and carrots were added to the simmering broth.

A bit more lime juice was added when served.

Fantastic spice! Yusuke thought he had boiled it a bit too much, because the red spots of spice weren’t visible, but I thought that it was great.

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Cold-weather soup

Oh so warm and filling. Here are the assembly steps, imperative style:

Cut salmon into chunks and boil briefly in salted water until the colour changes. Drain.

Add water to the pot and dump in the following:

  • crimini mushrooms
  • green onions
  • white onions
  • sweet potatoes

Add vegetable bouillon and 1 tbsp of mirin.

Add the previously-boiled salmon and reduce the heat.

Add 1 cup of soy milk.

Stir in green onions and serve.

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