For the soffritto, process all
>For the meatballs,.
In a large bowl combine ground chicken
ransfer to a plate.
For the croutons, heat 2 tbsp
nion, garlic and ginger. Sprinkle with sugar, allow to lightly caramelize
For the soup, heat 1 tbsp of oil in a saucepan and saute the onion and sweet corn. Add the stock and milk and simmer for 15-20 mins. Stir the cream into the soup then puree. Add the paprika and season to taste.
Meanwhile, heat 1 tbsp of oil in a frying pan and saute the chicken for 10 mins, turning as necessary. Cut the chicken into strips and add it to the soup. Serve sprinkled with parsley.
In fry pan, saute onion, garlic and jalapeno in oil until tender.
pour tomatoes and sauteed onion, garlic, jalapeno and fresh cilantro into a blender and puree until smooth.
Pour tomato mixture into soup pan along with the chicken broth and shredded chicken.
Add cumin.
Simmer over medium heat for about 20 minutes.
While soup is simmering, cut tortillas in thin strips and fry until crispy.
Serve soup with fresh grated cheddar cheese, tortilla strips, a dollop of sour cream and a scoop of diced fresh avacado.
Enjoy!
Puree cucumbers, onion, garlic and yogurt in a blender. Season, cover and chill for 2 hours.
To finish, season chicken strips and thread onto skewers. Heat oil in a pan and sear skewers, in batches, for about 6 mins, turning frequently. Serve chilled soup with radishes and chicken skewers.
n high. Cook tofu, turning, for 2-3 mins, until golden
>chicken bones, stir to coat and cook for
Place udon noodles in a medium bowl. Cover with boiling water. Drain and keep warm.
Place chicken stock and ginger in a medium saucepan on high heat. Bring to a boil. Reduce heat to low. Add miso paste and simmer for 5 mins, until miso dissolves.
Add chicken and mushrooms and simmer for 5 mins, until chicken is cooked through. Add bok choy and cook for 1 min, until wilted. Remove from heat. Stir in noodles and serve.
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
Roast chicken carcass in 400 degree oven
he heat and combine it with the buttermilk or sour cream
FOR THE MEATBALLS: Combine the first
ok the mixture, stirring, for 1 minutes. Add the
Remove chicken from bone.
In a casserole layer noodles, chicken, onion, bell pepper, and cheese.
Mix cream of chicken soup with chicken broth.
Heat and pour over each layer.
Make 3 layers. Bake at 350 degrees for 30-40 minutes.
Serves 4-6.
Use 1 whole chicken.
Cover with water.
Cook approximately 1 hour on medium heat (until fat globules appear on surface).
Remove chicken; cut or pull into small pieces.
Add parsley, basil, onion, garlic, salt and pepper to soup.
Take crushed clean endive and cut into small pieces (diced).
Cook into soup on simmer with chicken pieces.
Beat eggs and cheese.
Add to simmering soup, stirring in egg mixture gradually (1 1/2 minutes).
Serve with Rose wine in soup (optional).
Boil chicken breasts in 4 to 6 cups of water for 30 minutes. Remove chicken; set aside to cool.
Meanwhile, add vegies, tomato paste, tomatoes and spices.
Bring to a boil.
Reduce heat to simmer until vegies are tender.
Add chicken taken off the bone and diced.
Simmer 30 to 50 minutes.
rge Dutch oven or medium soup pot over medium heat.
For the soup: put the beetroot, carrots, parsley