SOUP RECIPE - 759
ROSE'S
CORN
CHOWDER
1 (2 inch) sq. bacon
1 lg. onion, chopped
2 med. potatoes, diced
2 c. chicken broth
1 can cream corn
1/4 tsp. pepper (white)
1/2 tsp. dried thyme or 1 tbsp. fresh
1 c. milk, evaporated milk or light
cream
Paprika
Dice bacon, fry slowly in big pot.
Remove, drain, reserve.
Saute onion in drippings.
Add potatoes, broth, pepper and thyme.
Simmer, covered for about 30 minutes, until potatoes are done.
Stir in corn and milk, beat through.
Taste
for seasoning.
Serve
sprinkle with paprika and bacon.
SOUP RECIPE - 760
HOT
&
SOUR
SOUP
6 dried Chinese mushrooms
1 lb. fresh tofu
1 sm. can sliced bamboo shoots
1/2 lb. boneless pork, sliced thinly
6 c. chicken stock
2 tsp. soy sauce
1/4 tsp. ground white pepper
3 tbsp. Chinese black vinegar
2 tbsp. cornstarch
3 tbsp. water
1 egg, lightly beaten
Bouillon granules to season
Prepare ahead:
In small bowl cover mushrooms with 1/2 cup of hot water, soak
30 minutes.
Discard water.
Cut away tough stems and discard.
Thinly slice mushroom caps.
Drain bamboo shoots and tofu, and rinse in cold water.
Slice
into strips.
Combine in heavy saucepan the stock, soy sauce, mushrooms, bamboo shoots.
Bring to boil over high heat.
Immediately reduce heat to low, cover
pan and simmer 3 minutes.
Drop in tofu, pepper and vinegar.
Bring to boil
again.
Add pork and boil again.
Mix cornstarch with water and pour into soup. Stir until soup begins to thicken, then slowly pour in egg, stirring all the while.
Remove from heat, adjust seasoning with bouillon, vinegar and pepper.
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