Finnish cream of carrot soup.
Total time: 40 minutes
- 500g carrots, peeled, sliced into 1cm rounds
- 1 cup beef broth
- 3 tablespoons brandy
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups 1% milk
- 1 tablespoon sugar
- fresh parsley, chopped (for garnish)
- nutmeg (for garnish)
- Combine beef broth and brandy in a small pot and bring to boil. Add carrots and simmer, covered, until carrots are tender (about 20-25 min).
- Mash the carrots in the broth. Set aside.
- Heat the butter in a large pot. Add the flour and stir until blended.
- Gradually add the milk to the pot, stirring constantly. Bring to a boil, then simmer (3-5 minutes).
- Add the mashed carrots, broth mixture, and sugar to the boiling milk. Stir thoroughly.
- Serve. Garnish each serving with parsley and a dash of nutmeg.
- Mama: 4/5
- Papa: 4/5, a little on the sweet side but very tasty!
- Girlie: 3/5
- TW: 4/5, this is very sweet so I would recommend not adding sugar next time.
- McM: 4/5, excellent soup!
Original recipe: http://www.food.com/recipe/cream-of-carrot-soup-porkkanasosekeitto-274678
Thai Green Curry Chicken Stew
Hearty chicken stew with green curry and coconut milk.
Total time: 45 minutes
- 2 tablespoon vegetable oil
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 6 tablespoons green curry paste
- 3 cups chicken broth
- 2 400ml cans regular unsweetened coconut milk
- 2 400ml cans “lite” unsweetened coconut milk
- 1 1/2 tablespoons fish sauce
- 1 red bell pepper, thinly sliced
- 250g thin rice noodles, broken into pieces
- 3 medium chicken breasts, thinly sliced crosswise
- 100g shredded carrots
- 3 tablespoons lime juice
- 1 1/2 cups fresh cilantro, roughly chopped
- 3 scallions, cut into 1/2 inch pieces
- fresh bean sprouts (for garnish)
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned (8 minutes).
- Add garlic and curry paste and cook, stirring, until fragrant (2 minutes).
- Add chicken broth, coconut milk, and fish sauce. Cover and bring to a boil.
- Add bell peppers and noodles and simmer, uncovered, until the noodles are al dente (3 minutes).
- Add chicken and carrots and simmer until chicken is cooked through (3-5 minutes).
- Stir in lime juice, cilantro, and scallions and simmer (3 minutes).
- Add more fish sauce and lime juice to taste. Serve with bean sprouts as garnish.
- Mama: 5/5
- Papa: 5/5
- Girlie: 5/5
- TW: 4.5/5
- McM: 5/5, amazing! So flavorful! One of my favorite recipes so far!
- Kid Cairo: 5/5
Original recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-soup-recipe.html
Caldillo de Congrio con Vino Blanco
Chilean seafood stew.
Total time: 60 minutes
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1/4 red bell pepper, diced
- 1 carrot, grated
- 1 clove garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 4 cups vegetable stock* (see notes below)
- 4-6 tablespoons fish sauce to taste* (see notes below)
- 3 medium tomatoes, peeled, seeded, diced
- 1 bay leaf
- 3 cups parsley, chopped
- 1 1/2 cups dry white wine
- 4 cod fillets* (see notes below)
- 250g scallops
- 250g shrimp
- 250g mussels
- 1 cup 18% cream
- 1 egg yolk
- Heat oil over medium heat in a large saucepan. Add onion and saute until softened but not browned (4 minutes). Add bell pepper, carrot, garlic, cayenne pepper, chili powder and cook, stirring (2 minutes).
- Transfer the onion mixture to a large pot. Add broth, fish sauce, tomatoes, bay leaf, and parsley. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer over low heat (10 minutes). Remove bay leaf.
- Add cod, shrimp, scallops, and mussels. Simmer over low heat until fish and scallops are opaque, shrimp are pink, and mussels open (10 – 15 minutes).
- In a small bowl, whisk heavy cream with egg yolk. Ladle a small amount of hot soup into the egg mixture before adding to soup (to prevent egg and cream from curdling). Simmer (2 minute).
- Garnish with additional parsley and serve.
- Mama: 5/5
- Papa: 4.5/5, could use a little less parsley but otherwise an excellent stew!
- Girlie: 5/5
- TW: 5/5,
- McM: 4.5/5
- Congrio is not available in North America, but any firm-fleshed white fish can be substituted. We used cod, but other options include halibut, sea bass, red snapper, grouper, or monkfish.
- The original recipe included fish stock but we were unable to find this in our local grocery stores. We substituted by using vegetable broth and adding fish sauce.
Original recipe: http://thelatinkitchen.com/r/recipe/caldillo-de-congrio-con-vino-blanco
Lentils and Pechay
Filipino side dish with bok choy.
Total time: 30 minutes
- 3 cups canned lentils, drained
- 2 tablespoons ginger, minced
- 3 medium tomatoes, diced
- 3 garlic cloves, minced
- 1 onion, chopped
- 3 cups fresh bok choy, coarsely chopped
- 1 1/2 cups vegetarian chicken broth
- Blend the onion in a food processor to create a soft mush.
- In a large pan, combine blended onion, 1/2 cup broth, garlic, ginger, and tomatoes. Cook (3 minutes).
- Add the canned lentils and remaining broth. Bring to a boil, add the bok choy, and cook until tender (about 5-8 minutes).
- Mama: 3.5/5
- Papa: 4/5, would be even better with more bok choy!
- Girlie: 4.5/5
- TW: 3.5/5, I don’t like tomatoes
- McM: 4/5, double the amount of bok choy next time!
- Lentils were substituted for mung beans in the original recipe. Mung beans were not available in our local grocery stores.
Original recipe: http://www.food.com/recipe/philippines-monggo-beans-and-pechay-mung-beans-and-bok-choi-305953?photo=155213