Asian flavors inspire this tasty shrimp soup. Chef Billy Parisi shows us how to make this perfect blend of shrimp, bok choy and mushrooms. Try serving it with different types of noodles!
- 1 whole Chicken
- 1 stick of Celery finelly chopped
- 1/2 a large onion or 1 small onion the size of an egg
- 1 Carrot, chopped into tiny bits
- 1 cup of basmati rice
- 1/2 teaspoon Rosemary
- 1/2 teaspoon Basil
- Place the chicken in a pot and add enough water to cover the chicken. Three quarters of the pot full.
- Add the onion, carrot bits, salt pepper, rosemary, basil.
- Bring to the boil and allow to simmer until the chicken starts to pull away from the bone.
- Remove the chicken from the pot and let it cool. Strip the meat off in tiny bite sized pieces.
- In the meantime, add the cup of rice to the stock and let it simmer for another 10 – 15 minutes. The rice must be well cooked.
- Add the celery and the chicken to the soup.
- Allow to simmer for another 10 minutes.
- Ready to serve with some crispy hot bread or croutons on the side.
- 2 tsp olive oil
- 1 lb boneless skinless chicken thighs (cut into 1 inch cubes)
- 1 medium onion (diced)
- 3 ribs celery (sliced)
- 3 medium carrots (peeled and sliced)
- 2 cups low sodium chicken broth
- 1/4 tsp salt
- fresh ground black pepper (to taste)
- 1/2 tsp dried tarragon
- 4 quarts water
- 6 ounces egg or gluten-free noodles
Place 1 teaspoon of olive oil in a large sauce pan over medium high heat.
When the oil is hot add the cubed chicken and cook, stirring frequently, until lightly browned. Remove to a plate.
Add 1 teaspoon olive oil and then the diced onion. Cook, stirring frequently, for about 4 – 5 minutes. Add the celery and cook for another 3 minutes.
Add the chicken, carrots, chicken stock, salt, pepper, tarragon and 4 cups of water.
Reduce the heat an let simmer for 45 minutes. Stir occasionally.
Place the remaining 3 quarts water in a large stock pot over high heat. When boiling add the noodles. Boil for about 10 minutes until just tender.
Drain the noodles and place in the bottom of serving bowls, then top with the soup. Serve.
- 1 pound dry organic black turtle beans
- 2 tablespoons organic coconut oil (or olive oil)
- 1 organic onion, chopped (I used sweet yellow)
- 4 jalapenos, seeded and chopped
- 2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp thyme
- 2 tsp course sea salt
- 8 cups of vegetable broth or water
- 4 cups local or organic sweet potatoes peeled and chopped into 1/2 inch cubes
- 1 tbsp brown sugar
- 1 bunch organic green onions, thinly cut
- 1/2 cup fresh cilantro, chopped
This black bean and sweet potato soup will transport you to the tropical isles of the Caribbean. It has all the flavors you want in a soup- sweet, spicy, and bright. The soup begins with dried black beans that need to be soaked overnight. If you are not into planning ahead, you can always use canned beans for a quick supper. Serve this delicious black bean soup with some homemade corn bread (not traditional, but delicious). Black bean and sweet potato soup will turn your winter blues into vibrant rays of culinary bliss.
Rinse beans and place in a large bowl. Cover beans with 4 inches of water and soak overnight (or 8 hours). Strain and rinse black beans.
In a large soup pot, heat the oil over medium heat. Add onion and jalapeno and sauté for 10 minutes, until soft.
Add beans and vegetable broth or water. Stir in ginger, allspice, thyme and salt. Bring to a boil, then reduce heat and simmer for 1 hour 30 minutes.
Add sweet potatoes and brown sugar and simmer for an additional 30 minutes, until beans and sweet potatoes are soft.
Puree 1 cup of the soup in a blender and then add it back into the soup pot. Stir in cilantro and green onion. Salt and pepper to taste.
- 6 cups vegetable, chicken, veal, or 1 teaspoon dried oregano crushed (or 1 tbspn fresh oregano)
- 2 eggs
- 3 teaspoons freshly-grated Parmesan cheese
- 2 tablespoons grated dry bread crumbs
- 1 garlic clove pressed
- Beat the eggs, cheese, bread crumbs, and garlic in a small bowl. Bring the stock to a boil, add the crushed oregano, reduce the heat, and let simmer for 10 minutes.
- Increase the heat to medium, then stir the egg mixture into the stock with a long wooden spoon, so as to cause long egg strands.
- Serve immediately, garnishing with fresh oregano or parsley – or by floating a round, paper thin lemon slice on top.
- Serve hot to 4 to 6 people.
- Comments: Like Stracciatelle, this Italian egg soup can serve as a light opener to spur the appetite.
- 6 cups chicken broth
- 1/2 cup long grain rice, not converted or instant
- 3 egg yolks
- 1/4 cup fresh lemon juice (one lemon)
- Salt and freshly ground pepper to taste
- Garnish with sliced lemon and parsley
- In a pot, of course, bring broth to a boil and pour in the rice. Reduce to a simmer and cover. Cook for 25 minutes, until rice is just tender. Do not over cook.
- Meanwhile, whisk the yolks and lemon juice together in a small bowl.
- When rice is done, remove from the heat and slowly, beating madly all the time, ladle about 2cups of the broth into the egg/lemon mixture. Then whisk that back into the big pot with the rice/broth in it. Pour slowly and beat so as to keep those yolks from curdling.
- Return pot of soup to the stove on medium heat and let it heat up until just steaming:don’t let it boil.
- There you have it. This soup is good hot or cold. I like to make it with homemade broth in the summer because the stock thickens when cold.
- 3 cups chicken stock
- 1 fresh thumb-sized piece of ginger, sliced into thin coins
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons agave nectar
- 6 ounces leftover chicken
- 1 cup mushrooms, rinsed, drained and sliced in half lengthwise
- 1 medium carrot, julienned
- 2 tablespoons lime juice
- ¼ cup fresh cilantro, minced
- In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
- Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
- Just before serving, stir in lime juice and cilantro
- 1 cup of skim milk
- 1 cup of fat free half and half
- cup fat free sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips OR 6 oz. bar chocolate chopp
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 ounces low fat cream cheese
- 2 tablespoons heaping marshmallow creme
- In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture almost to a boil.
- Put the pan on low heat, add the chocolate, and whisk until the chocolate starts to melt. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes. Carefully pour into two bowls and garnish.
- Microwave the cream cheese at 10 second intervals or until it can be stirred smooth. Add marshmallow creme to the cream cheese and mix well. Dollop on top of soup, or transfer mixture to pastry bag and pipe design.