'Superb soups' archive

Clams and malunggay soup with coconut milk

The traditional soup made with halaan (clams) and malunggay leaves (Moringa oleifera) cooked Thai style. I loved the Thai mussel soup with coconut milk so much that I decided to make clam soup version. And that was after learning from the house helpers that back in their hometown in Zamboanga, malunggay leaves are often cooked with coconut milk. The result is a delicious soup, so good it was all I had for lunch. The only sad note is that I made the soup with store-bought malunggay leaves rather than home-grown ones. The sprouts in the malunggay tree in our garden just keeps withering and falling off. I wish I knew why.

Creamed broccoli and potato soup

The “proper” way of making this soup is to boil the broccoli and potatoes then puree them with broth to create a thick soup. I debated whether to post this entry using the traditional recipe then decided I shouldn’t because that wasn’t how I cooked the soup. Rather, I used leftover mashed potatoes that already contained butter and sour cream. So, that’s how I am going to describe the cooking procedure to you. At the end of the entry, however, I will provide the alternative method just in case you want to make this soup and you don’t have leftover mashed potatoes.

Pork and cabbage soup

Despite the convenience, I am not a fan of canned broth. I like broth cubes even less. I make my own broth from scrap bones and what I don’t need for whatever soup I am making, I strain, cool and keep in the freezer.

When you keep a substantial stock of meat broth in the freezer, making a delicious soup is as easy as 1-2-3. No kidding. It’s practically just cutting the meat and vegetables and throwing everything into the pot. Fast too. If you cut everything into small pieces, your soup is ready in 15 minutes or less.

Budget cooking, part 1 (macaroni soup)

I really need to take a break from the editing job. In fact, I should take a break from it every few days to refresh my head. And what better way than to write some more about food but from a totally different perspective. While I finish the TasteBook, I’m starting a “budget cooking” series in Pinoy Cook… To kick off the series, let me tell you about this macaroni soup made from scrap bones.

Salmon and tomato soup

We’re not fully operational yet in our new kitchen. Although the unpacking is almost done, we had been cooking on a borrowed “super kalan” for the past few days while waiting for the new cooking range to be delivered…

Not that we’ve been eating badly. It’s a pain cooking with one stove but we manage, believe me. For instance, for lunch yesterday, we had a delicious soup made with salmon head, fresh tomatoes and basil picked from the garden…

Kalabasa (squash) soup

In the Noche Buena blog, there is a recipe for kalabasa (squash) and potato soup which I made using the broth from the bones of a duckling. I added cubes of squash and potatoes, and chopped onions to the strained broth, simmered everything until soft then pureed the mixture in the blender.

I did another version of this wonderful soup a few nights ago but, instead of pureeing the chopped onions along with the rest of the ingredients, I sauteed them in a little butter. Amazing how one little step can change the soup in such a substantial way.

One pot of broth, 2 soup dishes

As I’ve previously mentioned, I like simmering bones in a large pot then dividing the broth into several portions. I freeze the broth that I won’t need immediately and take them out as needed. But how many soup dishes can you make with the same pot of broth? In terms of number, that depends on how much broth you have and how many people you intend to serve the soup dishes to. In terms of variety, it’s endless actually, but you really want each soup dish to be so distinct that even if you serve soup three times a day, each will be as exciting as the last.

Bulalo (beef bone marrow) noodle soup

This bulalo noodle soup was a way of putting to good use a large pot of broth made with beef bones. This is not a bulalo soup in the strict sense of the word because the bones used were not bulalo-cut bones but scrap (soup) bones with the bone marrow intact. I get them cheaply from Shopwise. I buy a two kilos of bones, simmer them for hours, divide the broth into portions and use them for several different dishes. I’ll post two more soup dishes made with the broth from the same pot later. Right now, I’d like to tell you about my bulalo noodle soup.

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House On A Hill

Noodle fest

• Chicken and mushrooms pasta
• Kiddie Spaghetti 2
• Spaghetti with longganisa (sausage) meatballs
• Spanish sardines spaghetti
• Pollo con queso
• Pasta with prawns in creamy garlic sauce
• The pasta connection
• Spaghetti with meatballs
• Chicken and misua soup, version 2
• Pizza topping on my pasta

Chicken recipes

• Savory oven-grilled chicken
• Chicken salad sandwich and cheese sticks
• Herbed fried chicken
• Cliff sandwiches
• Southern style fried chicken
• Bacon-wrapped chicken livers
• Roast turkey with rice stuffing
• Chicken and sausages pasta
• Oven-grilled chicken with corn sauce
• Chicken, ham and potatoes pie