Soup Recipe | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘soup recipe’

Chicken Stock

Thursday, April 1st, 2010

White stock made with boiling fowl and knuckle of veal for maximum flavour. Cheaper versions use carcass, skin and giblets plus poultry scarps; or giblets only. Always include celery, a few root vegetables and herbs.

Uses: Good poultry flavor, pale color. An excellent general purpose stock for all types of soups, sauces for vegetables and white meat dishes, moistening white meat casseroles and pies and boiling rice for savory dishes or for risottos.

** Chicken Soups Recipes ** and ** Healthy Soups Recipes **

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Posted in Chinese Cooking Tips |

Cream Corn Soup Recipe

Wednesday, August 12th, 2009

Ingredients

1 large tin (450 g) cream style corn
1 1/2 tins warm (water using the corn tin to measure water)
3/4 cup coarsely sliced Australia celery
4 cloves garlic, finely chopped
2 dsp vegetable oil
salt
pepper
1 1/2 dsp corn flour mixed with 2 dsp water
sprigs of coriander leaves
1 dsp browned sliced shallots for garnishing if desired

Method

In deep saucepan, heat the vegetable oil. Fry garlic till golden brown. Add the cream style corn, celery and (more…)

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Tags: chinese recipes, cream corn soup, ingredients, soup recipe, vegetarian recipes, vegetarian variety
Posted in A Vegetarian Variety, All Recipes, Menu for Traditional Cooks |

Pearl Barley Duck Soup Recipe

Tuesday, August 11th, 2009

Ingredients

Garnish: 10 shallots (sliced and Fried)

Method

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Tags: duckling, ingredients, nutmeg, pearl barley, pearl barley duck soup, recipes, red dates, soup recipe, traditional cooks, traditional menu
Posted in All Recipes, Menu for Traditional Cooks |