本帖最後由 布小熊 於 2011-2-23 13:11 編輯
回復 6# hium
For "western soup", I usually do it without a recipe.
All you need is chicken/beef/veal/mushroom stock. Better to make your own but I am too lazy and don't have enough freezer space if I made too much.
So I just use Pacific low sodium chicken stock for most of them.
Usually, i start with some chopped onions or garlic (or not) and then heat them in a saucepan with a bit of olive oil in low/medium heat. Until they are tender and a bit brown.
Then variation comes here for anything you like: mushroom or carrot + celery or leek + potato, pea, broccoli, cauliflower...etc. Just chop them up and put them in, heat for a few mins.
Add white wine if you choose to or some stock otherwise, then scrap up all the browns on the side of the pot. once that's done, add the rest of the stock. Add any herb if you want at this time. Bring to a boil and simmer until the ingrediants are tender.
Meat is option here. You can put cooked diced chicken or diced ham or meat balls or cooked pasta or wild rice. If you like bacon or sausages, you can add some at the very beginning with the onion (no extra oil needed or you may pour out extras)
If you want blend style soup, blend it before adding the meat in. Season with salt and pepper and taste it. If you want creamy soup, add some cream at the very end before you serve it. |
發表於 2011-2-22 23:58
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