cream soup

Short Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Broth

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Soup!  – God’s gift to comfort food 🙂
I wonder how many different soups I have eaten in my life and how many different noodle soups in particular. And still, I never get tired of preparing and eating yet another version of this wonderful food category. Soup, to me,  never get’s old. To the contrary, I can never get enough of it, be it cream soup, purred soup, clear soup, soup made of meat, seafood, vegetables, fruit or any combination thereof, hot or cold. So without further ado, here is my latest concoction:
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Bon Appetit !   Life is good !
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Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

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Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Carlo’s Veal & Leek Soup

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Soup……….
(Excerpt from “FoodTimeline”)
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Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell’s tomato…are all variations on the same theme.
Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratifs (wheron the word “restaurant” comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here. Classic French cuisine generated many of the soups we……read more about  Soup  here
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Many years ago when Maria and I visited one of my friends in Germany, Carlo (better known in Germany’s food community as  “Kräuter-Carlo” aus Trebenow), served us this great soup which has stayed in my repertoire for home cooked comfort food ever since. It is so tasty and the texture so pleasant that every time I prepare a large pot full in order to be able to re-heat it in batches in the next few days, I usually end up finishing most of the whole pot right then and there :-).
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Bon Appetit !   Life is Good !
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Carlo's Pork & Leek Soup

Carlo’s Veal & Leek Soup

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Carlo's Veal & Leek Soup

Carlo’s Pork & Leek Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

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Thank  the Lord for A/C, otherwise we could not eat soup in this smoldering hot weather.
I just love soup, and this is such a good example of what a good soup should be :
Tasty, good texture, exciting 🙂

Bon Appetit !   Life Is Good !
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Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

Cream Of Potato & Onion With Chorizo, Chili’s & Aged Asiago

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Cream Of Broccoli “Bella”

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Cream  of  broccoli  and potato, with parmesan and fontina ”

Soup can be so many things.
– Boring. Unimportant. Uninspired   😦
– Good. Great. Warming. Satisfying. Amazing. Unforgettable. Pretty. Flavorful. Addictive. A Treat. Not to be missed   🙂
 “Bella”  means beautiful in Italian, therefore: Bella the soup. Bella the dog  🙂
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Bon Appetit !   Life is Good !
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9b

” Cream of Broccoli and Potato, with Parmesan and Fontina

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Ingredient’s :

Broccoli,  cut into small florettes, blanched
Broccoli stock,  reserved from blanching the broccoli
Potato,   small chopped
Onion,   julienned
Garlic,   paste
Heavy cream,
Parmesan,   finely grated
Fontina,   coarsly grated
Kosher salt,
Cayenne pepper,
Chili flakes,
Butter,   to saute

Method :

Saute onion and garlic in butter until fragrant. Add potatoes, stock and seasoning. Simmer until potatoes are soft. Add broccoli, reserve some for garnish. Bring back to simmer. Remove from heat, add cream and parmesan. With a stick blender, blend until smooth. Adjust seasoning if neccessary. To serve, add a few broccoli florettes, sprinkle with fontina and chili flakes. Share with a loved one. (Bella adores this soup, I guess because of the cheese) 🙂
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