Chinese tomato soup.

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Pieter
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Lid geworden op: 15 sep 2012, 21:44
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Chinese tomato soup.

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Chinese tomato soup.

Ingredients for 6 persons:


2 liters water.
3 chicken thighs.
1 onion.
2 bayleafs.
2 pieces of mace.
1 carrot.
1 small leek.
2 cans tomato puree, each 140 gr.
1 tsp gingerpowder.
1 tbsp Chinese soy sauce.
70 gr sugar.
100 gr apple sauce.
2 tsp cornflower.
1 bunch spring onions.
100 gr bean sprouts.
1 tsp ginger sirup. (option, add to taste)

Method:

Wash the onion, the leek and the carrot.
Cut off the roots from the onion, leaf the skin and quarter the onion.
Chop the leek in big chunks and check again on dirt and grit.
Chop the carrot in big chuncks.
Put the water in a large pan and add the chicken thighs, the onion, the leek, the carrot, the bayleafs and the mace.
Bring to the boil, removing any scum and simmer for 4 hours.
Remove the chicken thighs from the pan and reserve for later.
Strain the stock through a fine sieve in to a clean pan. Scoop off the fat if you like, discard the vegetables.
Bring the stock back to the boil and reduce until there is one liter left.
Pick the meat off the chicken thighs and chop it in bite size bits.
Chop thin rings from the green part of the spring onions.
Check the bean sprouts for husks and remove them.
Pour boiling water over the bean sprouts in a colander.
Stir the tomato puree, the soy sauce, the sugar and the apple sauce in the stock and bring it back to the boil.
Make a paste with the cornflower and the gingerpowder with a bit of water en stir in to the soup.
Stir until the soup has thickened.
Season the soup to tast with ginger syrup, salt, sugar and freshly ground black pepper.
Add the chicken meat to the soup and warm through.
Put some bean sprouts on a plate or soup bowl and ladle the soup over.
Sprinkle some rings from the spring onions over the soup and serve at once.
Don't put your mouth into motion, before your brain is in gear.
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