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. Personally, I hate hearing lines like “Soup again?” so I make sure that if I intend to serve soup one after the other, none look nor taste alike.

For instance, with the same pot of broth that I used for making the bulalo noodle soup, I also made this soup with chicken gizzards, liver, skiitake mushrooms and vegetables, and a creamy beef, pasta and cauliflower soup.

All you really need is a base of excellent home made broth. Once you have that, you can concoct just about any imaginable soup dish. Let’s go to the recipes.

Both are good for 5 to 6 persons with normal appetites.

Chicken gizzards, liver, skiitake mushrooms and vegetables

Ingredients:

10 cups of broth
450 g. of chicken gizzards, simmered until tender
250 g. of chicken livers, boiled just until done
3-4 shiitake mushrooms
a bunch of pechay (a variety of Chinese cabbage similar to bok choy)
a carrot
patis (fish sauce) for seasoning
freshly ground black pepper

Cut the gizzards into bite-size pieces. Slice the liver. Discard the stems of the mushrooms and slice the caps. Peel the carrot and slice thinly. Cut the pechay across the leaves; how large or how small you want to cut them depends on you.

Heat the broth until boiling. Add the gizzards, mushrooms and the carrot slices and allow the broth to boil once more. Add the rest of the ingredients, season with patis and pepper, and simmer for about five minutes. Soup is done.

Beef, pasta and cauliflower soup

Ingredients:

8 c. of broth
1 tbsp. of butter
1 onion, peeled and thinly sliced
3 c. of cooked shell pasta (or whatever shape you prefer)
200 g. of sukiyaki-cut beef, cut into half-inch wide slices
1 large cauliflower, trimmed and cut into florets
1 cup of frozen sweet peas, thawed
2 c. of fresh milk (the ready-to-drink kind)
salt and pepper to taste

Heat the broth.

In another pan (large enough to contain the broth and all the other ingredients), heat the butter. Saute the onion slices until they start to turn soft. Add the beef, stirring to separate, and cook just until the meat changes color. With a slotted spoon, remove the beef and onions, transfer to a bowl and keep warm.

When the broth boils, pour into the pan with the butter. Add the cooked pasta, cauliflower and peas. Bring to the boil once more then simmer for about five minutes or just until the cauliflower is done but not mushy. Return the beef and onion to the pan. Stir. Pour in the milk, stirring as you pour. Season with salt and pepper.

That’s it! Two very different soup dishes from the same pot of broth.

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In the mood for more food? Try these!

• Seaweed (lato) salad
• Ground pork and vegetables frittata
• Ginger
• Baked Eggplants
• Nilagang Baka 2
• Floyd’s Greek stew
• Pinatisang manok (chicken soup with fermented fish sauce)
• Butter-fried suman and ripe mangoes
• Genia’s in Marikina
• Mashed kalabasa (squash)

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