pure broccoli flavor that wasn’t hiding behind the cream or the cheese. Wow ! This soup is amazingly good. I can actually taste the sweetness of the broccoli, creamy and smells really good. This is the first time that it did not smell hydrogen sulfide when it’s cooked. Adding baking soda eliminated that smell.
The kale and parsley kept if feeling fresh and healthy. I think this is a great soup for people on a diet especially if your watching how much protein and good starch to consume. I would not skip or substitute herbs de Provence because it’s so flavorful and a key ingredient.
This is the best minestrone soup I have ever made. The right amount of salt and the fresh herbs really make the difference. The ham bone just added another layer of richness to the broth. I must say that it taste like a soup you would get from your favorite bistro.
Delicious! Thick, rich, and creamy! Next time I will make a big batch for leftovers. I’m so glad that winter is here because it gives me an excuse to make this soup again. I love mushrooms and this is probably the best mushroom soup I’ve had and definitely the best I’ve made.
What an exceptionally good soup. A tasty and filling soup with turkey stock with leftover turkey. This was a great smelling and flavorful soup.
I wanted to prepare the traditional split pea soup with a little twist and saw Alton Brown’s recipe which sounded really interesting and of course I wanted to try it…curry powder in split pea? I had to try it
A bowl of sinfully plump shrimp dumplings, slices of Peking duck, and noodles swimming in supreme stock, whispering “eat me eat me” in my ears.
I continue to try to convince mom not to purchase pre-cooked food since the sodium content is high. Even my sister is encouraging her to use my cooking skills to prepare any type of food she would like to have. As mom was ready to grab a container of chicken corn chowder I mentioned to mom that I can prepare chowder and it will be lower in sodium content. Here is a quick and easy way to prepare Chicken Corn Chowder.
The ultimate comfort food. I have been sick all week, and this was the only ting I craved to warm up my tummy. The Cantonese tradition seems to be, to cook until all the rice grains have dissipated. My favorite way to have it is with chunks of fish. The wonderful thing about it is its versatility – you can put anything in it – from pickled vegetables to dried scallops, any sort of specialty meat, mushrooms, or just leave it plain. Great stuff to warm the soul…..
I have been eating the wonderful Turkey Meatloaf for two days now; it’s time to have a good hearty soup. I decided to stop at 99 Ranch and try Taiwanese Beef Noodle Soup. The woman at the counter highly recommended this soups because it’s spicy and apparently a lot of people order this soup. You can’t beat the price $6.75 for a big container and there will be left-overs for sure.
We have so many varieties of fruits in the fridge from watermelon, cantaloupe, papaya, and grapes I was thinking I can prepare something delicious. I remember the cantaloupe soup my sister and I had when were in NYC last year.
I decided to go Ranch 99….purchasing Peking duck, green onions, and top ramen. I did not want to eat just noodles tonight and decided to add Peking duck, broccoli, sugar snap peas, and thinly sliced green onions. You can always jazz up top ramen noodles by adding all sorts of ingredients. If you have last minute dinner guest joining you, you can make this. You don’t have to let them know that you opened a package of ramen noodles. Let them think you slaved hours creating this soup. It will be your secret…