The recent chilly weather has us craving homemade soup.

The Chicken Soup with Papaya is a longtime favorite recipe. Be sure to use a very green papaya — any hint of orange will add unintended sweetness to this savory soup.

The Hot and Sour Soup takes a little pre-planning. Prepare the pork the night before and it'll take less than 20 minutes to cook up.

CHICKEN SOUP WITH PAPAYA (TINOLA)

2-1/2 pounds chicken (with skin and bones), cut into pieces
1 teaspoon salt
Dash pepper
3 tablespoons vegetable oil
1 small piece ginger, crushed
1 onion, sliced
2 cans (14-1/2 ounce size) chicken broth
2 cups water
1 green papaya, pared and seeded
4 cups marungay leaves, optional

Season chicken with salt and pepper.

In a large pot, heat oil and brown chicken. Add ginger and onion; cook until onion is transparent. Add broth and water. Cover and simmer 1 hour.

Cut papaya into 2-by-1/2-inch pieces. Add to soup and cook 5 to 10 minutes, until papaya is tender.

Add marungay leaves; turn off heat and let stand 2 minutes. Serves 6.

Approximate nutritional information, per serving: 400 calories, 25 g total fat, 6 g saturated fat, 115 mg cholesterol, 1,250 mg sodium, 11 g carbohydrate, 5 g fiber, 3 g sugar, 33 g protein

HOT AND SOUR SOUP

1/2 pound pork, cut in thin strips
6 cups chicken broth
6 large dried black fungus, soaked and sliced
6 large dried mushrooms, soaked and sliced
2/3 cup shredded bamboo shoots
1/2 pound firm tofu, cut into strips
2 teaspoons white pepper
2 tablespoons sesame oil
1/4 cup light soy sauce
2 teaspoons salt
2 tablespoons cornstarch dissolved in 1/4 cup water
2 eggs, beaten
6 tablespoons vinegar
Chopped green onion, for garnish
» Marinade:
1 egg, beaten
1 teaspoon sesame oil
Dash white pepper
Cornstarch

To make marinade, combine egg, oil and pepper; add pork and mix well. Slowly add cornstarch and mix until pork has a pasty coating. Cover and refrigerate several hours or overnight.

In a wok or large saucepan, add pork, broth, fungus, mushrooms, bamboo shoots and tofu. Bring to rolling boil; skim.

Add pepper, sesame oil, soy sauce and salt; bring to boil again. Stir in cornstarch mixture. Cook 1 more minute, stirring constantly. Gently pour ribbons of beaten eggs into soup.

Pour vinegar into serving bowl. Add soup to bowl and garnish with green onions. Serves 8.

Approximate nutritional information, per serving: 170 calories, 9 g total fat, 2 g saturated fat, 75 mg cholesterol, greater than 1,500 mg sodium, 10 g carbohydrate, 4 g fiber, 2 g sugar, 13 g protein

———

For more recipes from Hawaiian Electric Co., visit www.heco.com.