Ripe tomatoes are so easy to be made into simple yet delicious soup. I followed the recipe in my cookbook of Party Food and Appertizers. In fact the recipe calls for sun-dried tomato paste so that the soup has intense flavor. However, I didn’t have that kind of tomato paste so I went ahead using normal tomato paste. The soup was still tasty though I wondered how the authentic taste would be like.
We can choose to cook with either chicken stock or vegetable stock, and I picked vegetable stock to get a real fresh and vegetarian soup. I made the toasted cheese croûte with baguette slices and grated Parmesan cheese.
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Blue cheese has a strong and distinctive flavor, which is so outstanding in this soup. I like having this soup with freshly baked hard-crusted bread. As this type of bread stales quickly so whenever I make them, I often plan to prepare some soup to serve with bread as our main meal.
Blue cheese is already salty. My soup this time was a bit salty for our taste even if I used home-made chicken stock – to which I do not often add any salt, but after doing several seasonings, the final soup was still salty after I added the blue cheese. In addition to that, the bacon was a little salty, the hard crust bread was also a little salty, we could only get through our meal with a glass of water. So be careful with seasoning when you make this soup.
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This pasta soup is easy to make. In fact, this is the first time I made pasta soup. At first I wanted to make something with butternut squash and I came across this recipe. It was just perfect as I like both pasta and soup.
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This soup is just great to enjoy with bread slices. Let’s imagine that you are dipping a crispy bread slice into a warm thick soup with beautiful orange color and creamy texture, then gradually taking a first bite, feeling the first impression coming from the good smell, you’ll appreciate a good treat of the day.
It is very easy to cook this soup, it matters only that you gather all the necessary ingredients. Cooking time is just within 30 minutes and you will have a pleasant soup for either breakfast, lunch or dinner, but I prefer having it for dinner with the freshly baked bread which I spent the whole afternoon to make it.
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I am not sure how to categorize this soup as I learned them in one of my Western cookbooks for party foods. But two ingredients, tofu and soy sauce, are typical in Asian cuisines. Anyway, it doesn’t really matter as long as the food is delicious and has something special to remember and persuades you to cook and eat it again.
This soup is definitly very simple, but the taste and flavor is not just boring. When having this soup, I felt the purity of the food and the peace of the meal. Tofu and vegetables are always our favorites and inspirations in every day meal.
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This soup is one of my favorites. It contains a very tender pork, which is slowly stewed for a long time and a lot of vegetables. These veggies are almost available all time and, as compared with other kinds of veggies, they are much more affordable.
Stewing requires cooking for hours, however, sometimes it is actually not time consuming as it sounds. I mean, while placing a pot for stewing, we can always do other things and return to the kitchen occasionally to check the food. In the process we don’t have to stay in the kitchen all the time. Prep for this soup is quite fast too. Putting the veggies together is quite flexible as well. We can alter the quantity of each item according to our favor and what we have on hand.
So, what I normally put into this soup is pork ribs or the meat around the ribs, potato, carrot, celery, snow peas. To finish the soup, I add some cilantro leaves to enhance the flavor of the soup.
Each veggie has a different time of cooking welldone. So during the cooking progress, each goes to the pot at different moment. Snow peas are added last and of course, the cilantro leaves are sprinkled over the soup when it is ready and removed from the heat.
My family can have this soup in any season, but we most prefer it in winter.
This soup is very tasty to serve with French bread.
Ingredients: (serves 2)
- 1/2 tbs olive oil
- 1 leek, white part only, thinly sliced
- 1 garlic clove, finely chopped
- 1 sweet corn, remove kernels
- 2 medium potatoes, diced
- 2 tbs dried small shrimps, washed and soaked in water
- 250ml (1 cup) chicken stock
- 120ml milk
- 2 tbs. cream
- salt, pepper, paprika
- a handful of flat-leaf parsley, finely chopped
Cooking:
- Hea tthe oil in a saucepan. Add the leek and garlic to cook for 2 minutes.
- Add the corn, potatoes, dried shrimps (including the soaking water), chicken stock and milk. Cover. Bring to a boil, then reduce the heat to simmer for 15 minutes or until the potatoes are softened but not broken apart.
- Remove the lid and cook until the soup is thickened. Take out 1 cup of the soup and put in the blender or food processor, process until smooth. Return to the saucepan. Add cream, salt, pepper, paprika and parsley. Remove from the heat.
I had some bread left from last night baking, so I thought of making some soup to finish the bread for my lunch. I could never enjoy a meal without vegetables, so any kind of vegetables should make me find and feel palatable.
Cream soup will be more pleasant to my taste when vegetables are added into it. I toasted the bread slices until they became crispy, then enjoyed them with hot soup. A very full meal for my lunch. But I gained enough energy for continuing with my work for the rest of the day.
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