PUMPKIN SOUP RECIPE

                                                           PUMPKIN SOUP RECIPE

PUMPKIN SOUP RECIPE INGREDIENTS

6 Servings
The lowly kalabasa is part of the squash
family and can be substituted for the
pumpkin used in this recipe.
1/2 medium sized pumpkin or
kalabasa
1 tablespoon butter
1 medium onion, sliced
3 cloves garlic, sliced
4 cups vegetable stock or broth

Salt and pepper
1/2 cup sour cream

 PUMPKIN SOUP RECIPE COOKING PROCESS

 Peel the pumpkin and cut into I-inch
cubes.

 Melt butter in a saucepan and saute
onion and garlic over low heat.

 Add the pumpkin cubes and pour in
broth. Simmer until the pumpkin cubes are
tender then mix the soup using an
immersion blender. Or simply stir well
until blended. Season with salt and pepper.
Top with the cream before serving

PUMPKIN SOUP RECIPE COOKING PROCESS

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FISHERMAN'S SOUP RECIPE

                                                        FISHERMAN'S SOUP RECIPE

FISHERMAN'S SOUP RECIPE INGREDIENTS

4 Servings
2 tablespoons com oil or
vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
3 tablespoons flour
1 chicken broth or bouillon cube
4 cups water
2 large potatoes, peeled and
diced
1 kilo cooked lapu-lapu or mayamaya,
boneless and skinless,
cut into small pieces
1 can whole kernel com,
undrained
Chopped parsley
Salt and Pepper

FISHERMAN'S SOUP RECIPE COOKING PROCESS

 In a saucepot, heat oil and saute onion
and garlic over medium heat until tender.
 

Stir in flour and cook for one minute.
Dissolve chicken cube in water and pour
into saucepot, stirring often to prevent
lumps. Cook until thiCk, stirring
occasionally. Add potatoes and simmer
until soft.
 

Stir in fish and corn, and cook for 2-3
minutes. Garnish with chopped parsley
before serving.

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HOT AND SOUR SOUP RECIPE

                                                 HOT AND SOUR SOUP RECIPE

HOT AND SOUR SOUP RECIPE INGREDIENTS


2 teaspoons cooking oil

4 shallots, chopped

15 cups water

11/2 cups wood ear mushrooms
(tenga ng daga)

1 can Olinese preserved
vegetables*

1 kilo ground pork tenderloin or
pork loin

1/2 tablespoon soy sauce

1 teaspoon s.ugar

1/4 cup vinegar

3-4 tablespoons cornstarch, dissolved
in 1-2 tablespoons cold water

2 teaspoons salt

1-2 tablespoons black pepper,
ground

5 blocks tofu, sliced into I-inch
pieces
Scallions, sliced for garnish


HOT AND SOUR SOUP RECIPE COOKING PROCESS

In a large deep casserole, heat cooking
oil and saute shallots. Pour in water. Bring
to a boil and stir in wood ear mushrooms
and preserved vegetables.

Reduce heat to medium then add ground
pork, soy sauce, sugar and vinegar. Simmer
until pork is cooked. Stir in cornstarch
dissolved in water. Let mixture simmer
until thickened, stirring occasionally.
Season with salt and pepper and heat
through.

Add tofu, cook for 3 minutes. Garnish
with scallions. Serve hot.Canned Chinese preserved vegetables are
available in supermarkets and groceries in
Chinatown.

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Fish and Vegetable Soup Recipe

                                                         Fish and Vegetable Soup Recipe

    

Fish and Vegetable Soup Recipe Ingredients

8-10 Servings
1/4 cup extra virgin olive oil
1 cup minced onions
1/2 head garlic, chopped
2 medium carrots, diced
2 stalks celery, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 cup cubed potatoes, boiled until
tender
1/2 kilo lapu-lapu fillet, cut into cubes
1 cup tomato sauce
1/2 cup white Wine (optional)
1 tablespoon all-purpose flour
8 cups fish broth or water
Salt and pepper to taste
Pinch of saffron (optional)

Fish and Vegetable Soup Recipe Cooking Process


In a large casserole, over medium heat,
heat olive oil 1 minute. Saute the onions
until golden, 1 to 2 minutes.

Lower heat and add garlic. Let cook 1
minute. Stir in carrots, celery, red and
green peppers and potatoes, and saute
for 2 minutes.

Add lapu-lapu and cook for 1 minute.
Pour in tomato sauce and white wine
(if using).

In a separate bowl, dissolve flour in
fish stock or water. Pour into casserole.

Turn heat to high. Season mixture with
salt and pepper and saffron (if using).

As soon as mixture boils, lower heat to
simmer. Let simmer for about 3 minutes or
until fish fillets are fully cooked.

Remove from heat and ladle into
individual serving bowls.

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Macarony and Cheese Soup Recipe

                                                   Macarony and Cheese Soup Recipe

Macarony and Cheese Soup Recipe Ingredients

8 Servings

4 cups water

1-2 chicken broth cubes OR bouillon
cubes

1/2 cup diced celery

1 large carrot, grated

1 large onion, chopped

1 green bell pepper" chopped

11/2 cups uncooked elbow
macaroni

1/4 cup all-purpose flour

1/2 cup water

6 cups milk*

1/~ cup grated cheese*
Salt and pepper to taste

Macarony and Cheese Soup Recipe Cooking Process


In a pot, bring water and broth or
bouillon cubes to a poil. Add celery,

carrot, onion and green pepper. Cook until
vegetables are tender, about 4 minutes.

Stir in macaroni. Cover and return to a
boil, about 2 minutes. Lower heat and
simmer until macaroni is almost tender.

In a small bowl, dissolve flour in water.
Add dissolved flour to macaroni mixture
arid stir well.

Gradually pour in milk. Stir mixture
constantly until flour taste has
disappeared. Bring mixture to a low boil.
Cook and stir 2 more minutes. Stir in the
cheese and simmer until cheese has
melted. Season to taste with salt and
pepper. Serve hot.

For a healthy option, substitute low-fat
milk and cheese Macarony and Cheese Soup Recipe.

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