Sweet Corn and Chicken Soup – Oriental Style

The key of success to make a delicious soup is kind of stock used. So you have to make a good Chicken Stock first. Even though there kinds of instant stock sold in the market, it would be good if you make a fresh stock itself similarly if you want to make a Sweet Corn and Chicken Soup which simple, easy and fast. For oriental taste, ginger may be added and also few drop of sesame oil. I myself prefer in adding in the small chili cut to obtain spicy flavour.

Ingredients

60 gm Chicken breast, boiled and shredded
1 tins Creamed sweet corn
5 gram Young Ginger, sliced
2 ea. Eggs
1 tsp Corn starch
500 ml Chicken stock
Salt and pepper to taste

Cooking Method

• In medium stock pot bring to boil 500ml chicken stock and ginger.
• Add sweet corn and shredded chicken, stir and cook again bring to boil. Meanwhile, correct seasoning with salt and pepper. If you desire you may add your preferable seasoning with or with out MSG.
• Place eggs in the bowl, whisk and pour into soup while continue stir the soup until boiling. Remove from heat immediately and serve hot.

Serving for 2-3

Simple Cream of Tomato Soup

Creamy tomato soup is a simple soup easy to cook. Tomato-based recipe very much popular in Italy but now this kind of soup has been consumed a lot widely. The ingredients are many available in the market and common. This soup taste is dominated by sour of tomatoes, lightly creamy taste.

Ingredients

5 ea. Ripped Tomatoes
1 ea. White Onion
1 ea. Small Carrot
1 ea. Small Potato
1 teaspoon Dry Basil Leaves
1 teaspoon Dry Oregano Leaves
1 Tablespoon Butter
1 Tablespoon Sugar
2 cups of chicken stock
5 Tablespoon Cream
Salt pepper to taste

Preparation

1. Wash all vegetables.
2. Cut tomato, onion, carrot and potato into 1x1cm dice.
3. Gather remaining ingredients and utensils such as medium stock pot, blender, knife, measuring spoon and strainer and get ready for cooking process.

Cooking method

• In medium stock pot, melt butter.
• Add onion, onion potatoes and herbs. Saute vegetable until onion becoming transparent and potato just begin turning the colour about 2 minutes.
• Add tomatoes and continue cooking another 3 minutes. Pour chicken stock into put, stir and cooking in medium heart for 4 minutes and remove from heat.
• After sometime, blend the mixture in a smooth puree, strain if necessary otherwise just return to heat and bring it to boil for next step adding in seasoning and cream.
• Taste it.

Garnish with grated Parmesan cheese.
Serving for 4

Creamy Carrot and Orange Soup

Ingredients of Creamy Carrot and Orange Soup

30gm Butter
750gm Carrots, peeled cut into slice
1ea Orange
2ea Onions, diced
1lt Water
1ltr Chicken Broth
250ml Whipping Cream
1tsp Basil, chopped
1tsp Oregano, chopped
Roux as needed, to thickened
Salt and pepper to taste.


Cooking Method/Procedures:

• In a saucepan, melt the butter. Add onions and sauté until transparent, and in carrot and continue to cook gently for 3 minutes or until vegetable soft.
• Add the stock and bring to the boil, by using blender, blend it into puree, and return to the pan, add roux, adjust thickness desire.
• Reduce the heat; stir constantly, simmer for about 30 minutes.
• Squeeze the juice from the orange and add to the pan. Reheat gently and correct seasoning
  
  Serving: 3 - 4