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Make these hearty soups with little time and effort


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POSTED: Wednesday, October 14, 2009

Few foods can soothe more than a hearty bowl of homemade soup.

Amid the hustle and bustle of hectic schedules, it might seem that making a pot of soup is a luxury of time we can't afford. But the task is quicker than you might think. The following recipes prove that you don't need a whole lot of time or effort to make a satisfying pot.

Use these recipes as a guide, then change ingredients to your liking. For example, add fresh leafy greens such as choi sum or mustard cabbage, and maybe even some leftover rice, to the Ginger Chicken Soup, and it becomes heartier.

A dash of white wine imbues our French Onion Soup with an enhanced depth of flavor that will have your family thinking you're a gourmet cook. Adding cubed tofu, zucchini or watercress to the Kim Chee Soup will make it a meal in itself.

 

GINGER CHICKEN SOUP

3 to 4 pounds boneless, skinless chicken
2 tablespoons vegetable oil
1/4 to 1/2 pound ginger, sliced and crushed
1 teaspoon salt
1/2 cup sherry
2 quarts water
8 dried red dates
12 dried shiitake mushrooms, soaked and cleaned

Cut chicken into 1 1/2-inch pieces. In large pot, heat oil. Stir in chicken, ginger and salt; cook for about 2 minutes. Add sherry, water, dates and mushrooms.

Bring to boil; lower heat and simmer 30 to 40 minutes or until chicken is tender. Serves 8.

Approximate nutritional analysis, per serving (based on 3 pounds of boneless skinless chicken): 300 calories, 8 g total fat, 1.5 g saturated fat, 130 mg cholesterol, 450 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g sugar, 40 g protein

 

FRENCH ONION SOUP

1-1/2 pounds onions, thinly sliced
1/4 cup butter or margarine
6 cups beef bouillon
6 slices (1/2-inch thick) French bread
3/4 cup grated Parmesan cheese
1-1/2 cups shredded Swiss cheese

In saucepan, saute onions in butter until lightly browned. Add bouillon, lower heat and simmer 30 minutes.

Place slices of bread on baking sheet and dry in electric oven at 350 degrees for 20 to 25 minutes.

Ladle soup into 6 individual serving casseroles. Top each with slice of bread, 2 tablespoons Parmesan cheese and 1/4 cup Swiss cheese.

Broil 3 inches from unit in electric oven until cheese melts and is bubbly. Serves 6.

Approximate nutritional analysis, per serving: 550 calories, 22 g total fat, 12 g saturated fat, 55 mg cholesterol, greater than 1,500 mg sodium, 65 g carbohydrate, 5 g fiber, 6 g sugar, 24 g protein

 

KIM CHEE SOUP

2 cups sour kim chee
1 pound belly pork, thinly sliced
1/2 cup miso
2 tablespoons soy sauce
1 tablespoon sesame oil
6 cups water
1/2 cup hot green chili pepper, cut into rings (optional)
10 clams

Rinse kim chee and soak in water 30 minutes. Drain; cut into small pieces. Squeeze out liquid.

In pot, combine kim chee, pork, miso, soy sauce and sesame oil. Cook 5 minutes, stirring occasionally.

Add water and chill pepper rings. Bring to boil; lower heat and simmer 30 minutes.

Rinse and drain clams; add to soup and cook for 5 minutes. Serve with rice. Serves 10.

Approximate nutritional analysis, per serving (not including salt to taste): 300 calories, 27 g total fat, 9 g saturated fat, 40 mg cholesterol, 1,000 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g sugar, 9 g protein