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1. 2. 3. 2 liters chicken stock 10 g salt 1.1 kg pumpkin puree 1 g chopped fresh parsley 180 g chopped onion 0.4 g chopped fresh thyme 1 cloves garlic, minced 130 ml heavy whipping cream 5-1/2 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Cream of mushroom soup
1. 2. 3.
585 g sliced fresh mushrooms 590 ml chicken broth 135 g chopped onion 0.3 g dried thyme 70 g butter 40 g all-purpose flour 3 g salt 0.9 g ground black pepper 395 ml half-and-half
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Tom Yam is difficult to cook, see if can find some powder type Tomato Basil Soup
2 (28 ounce) cans crushed tomatoes
minced 4 g sugar 235 ml whipping cream 115 g butter or margarine In a large saucepan. . Cook until butter is melted. Add basil and sugar. cover and simmer for 10 minutes.5 ounce) can chicken broth 18 fresh basil leaves. bring the tomatoes and broth to a boil. 1 (14. Reduce heat to low. stir in cream and butter. Reduce heat.