Thursday, 21 August 2008

Chinese Soup

Chinese Soup

This is a personal interpretation of Birds Nest Soup, I would say a Summer soup most adequate for this time of year, also is very quick to make.

For this
Recipe you will need:
  • 1- Onion
  • 1-Garlic
  • 1- Ginger (bit same size as garlic)
  • 8-Spring Onions
  • 1-Red Chilli (mild)
  • 2- Soup spoons of light Soya Sauce
  • 2- Eggs 1- Tea spoon of Chinese "Five Spice"
  • 2- Soup spoons of Arrow Root (alternatively one of corn starch).
Chop very finely the onion, the garlic and the Ginger. Put a large pan on the cooker with two large spoons of olive oil on a hot heat, once the oil starts to smoke a little chuck in the onion garlic and ginger stirring it, reduce it to a low heat and add the soya sauce the Chinese five spice a pinch of salt and a pinch of black pepper, and keep stirring it occasionally until the onion is virtually transparent. While the onion is cooking you can advance by slicing finely the spring onions and the chilli (not forgetting to de-seed and de-vein the chilli first).
Now that the onion is transparent add the water enough for about four people (about 2 litres) using a blender, blitz the onion until a smooth cloudy liquid, bring to the boil and at this point add the arrow root powder diluted in a little water (always stirring) this will thicken the soup just a little give the soup a couple of swirls and while the soup is still moving by itself in the pan put in the eggs (previously mixed) slowly , once they are all in add the spring onions and the chilli. Let it simmer for 5 minutes more and the soup is ready to serve....Bon Apetit

Alternatively if you like more substance, replace the spring onions and chilli by a couple of hands full of sweet corn and a couple of thin noodles blocks crushed.

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