SOUP RECIPE’S

Thick and Clear

JUNE 20, 2018

MIRIAM COLLEGE ADULT EDUCATION
By:Chef Sherwin Allan L. Laberez
 SOUP (Thick and Clear)

Egg Drop Soup

INGREDIENTS

 200ml chicken stock

 1 bunch chopped green onions
 1/4 teaspoon white sugar
 1 tablespoons soy sauce
 1 tablespoons cornstarch
 1/3 cup cold water
 2 eggs
 2 tablespoons cold water

PROCEDURES

1. Heat chicken broth and green onions in a large pot over medium-high
heat.

2. Combine sugar, soy sauce, cornstarch, with 1/3 cup of cold water in a
bowl until smooth.

3. Reduce heat and stir soy sauce mixture in to the broth little by little.
Boil soup on high for 1 minute, then reduce heat to medium-low.

4. Beat 2 eggs with 2 tablespoons of cold water. Using a fork, stir egg
mixture in to soup and cook until eggs are opaque, about 2 minutes.

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Chef Sherwin
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PUMPKIN SOUP
INGREDIENTS

 300 grms. calabaza squash (kalabasa),

cubed
 2 cups chicken broth
 1½ teaspoons salt
 1 medium onion, chopped
 1 teaspoon garlic powder
 ¼ cup All-purpose cream
 ½ teaspoon ground black pepper
 ½ teaspoon dried parsley

PROCEDURES

1. Place the calabaza in a casserole to boil, and then sprinkle ground black
pepper and garlic powder on the calabaza.
2. Remove the calabaza from the casserole and set aside until it cools down.
3. Place the calabaza in a blender along with onions and chicken broth, and
then blend until smooth.
4. Heat a cooking pot and pour-in the calabaza puree. Let boil.
5. Add salt and all-purpose cream, and then cook for 15 minutes.
6. Turn the heat off, and then transfer to a serving bowl.
7. Garnish with parsley.
8. Serve hot.

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Chef Sherwin
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CLEAR ONION SOUP

INGREDIENTS

 1 large onions, peeled and thinly

sliced
 1 cups chicken bone broth
 1 cups beef bone broth
 2 tablespoons ghee
 3 garlic cloves, chopped
 salt and black pepper to taste

PROCEDURES
1. In a stock pot over medium heat, melt ghee and thinly sliced onions.
2. Cook onions until lightly caramelized.
3. Add bone broth and garlic.
4. Season with salt and pepper to taste.
5. Bring mixture to a boil and then reduce the heat and allow to simmer for
30–50 minutes (the longer, the more flavor).

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Chef Sherwin
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Easy Chicken Consommé

INGREDIENTS

 1 cooked chicken carcass (skin and fat

removed)
 1 medium onion (skin on, halved)
 1 large carrot (washed and roughly chopped)
 1 celery stalk (washed and roughly chopped)
 1 garlic clove (skin on)
 Small handful fresh tarragon
 Large handful flat-leaf parsley (leaves and stalks)
 1 bay leaf
 3 large egg whites
 Optional: 2 to 3 drops Kitchen Bouquet (or other gravy-browning liquid)
Salt and pepper

PROCEDURES
1. In a large stock or saucepan large enough to hold the carcass and all the
vegetables, place the carcass, onion, carrot, celery, garlic, tarragon,
parsley, and bay leaf.
2. Cover with cold water and bring to a gentle, rolling boil.
3. Simmer at a gentle boil for 1 1/2 to 2 hours. If the water starts to boil
away, add more because the ingredients must be covered in water.
4. Taste the stock after the allotted cooking time. It should have a good
flavor of chicken and a background hint of the vegetables and herbs. If
not, cook a while longer.
5. Strain the stock through a large colander, discarding the solids.
6. Return the liquid to the pan. Bring back to a boil and reduce by
approximately a quarter.
7. Allow the liquid to cool down, then place in the refrigerator for 1 hour.

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8. Skim any fat from the surface. 
9. Then add the egg whites and whisk thoroughly.
10. Bring the liquid to a boil whisking all the time. If you want a
darker consommé, then add the optional Kitchen Bouquet.
11. Simmer gently, without stirring, for 15 minutes until the egg
whites form a crust on the surface.
12. Line a sieve with a piece of clean, unused muslin or a tea towel
that has been washed in plain water (see note below). Gently ladle the
crust into the sieve and then slowly ladle the liquid over the crust, allow
time for the liquid to pass through the crust and sieve before adding any
more. DO NOT PUSH THE STOCK THROUGH (it will make the
consommé cloudy).
13. Return the clear liquid to the pan and reheat to hot but not
boiling. This soup is best served warm to hot (not boiling) as it intensifies
the flavor. Cold consommés are not as tasty.
14. If you are not serving the consommé immediately, cool the soup
and refrigerate until required.
15. Reheat the soup to hot but not boiling and divide between six hot
soup plates, garnish as desired and serve immediately.
16. Note: Because of the delicate flavor of this soup, muslin or a tea
towel washed in detergent will pass the taste on to the consommé. Always
use a new piece of muslin if you can.

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CREAM OF MUSHROOM SOUP

INGREDIENTS

 1 Can(large) bottom mushrooms

 2 tablespoons onions, chopped
 1 -2 garlic clove, minced
 2 tablespoons butter
 2 -3 tablespoons flour (separated)
 2 cups chicken broth
 1 cup evaporated milk
 ⁄2 teaspoon salt
1

 ⁄4 teaspoon pepper
1

 ⁄4 teaspoon nutmeg
1

PROCEDURES
1. Cut the mushrooms into slices.
2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms.
Cook until onions are soft.
3. Blend in 2 T. flour and stir.
4. Add in the chicken broth and heat until slightly thickened while stirring
frequently.
5. Stir cream with additional 1 T. flour and seasonings. Add in cream to
soup. Heat to thicken while stirring frequently.

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Bouillabaisse
A classic French shellfish and fish stew
recipe, prepared with the freshest possible
seafood, caught and served the same day.
Served with a spicy sauce rouille.

INGREDIENTS

 3 pounds of at least 3 different kinds of

fish fillets
 1 pound mussels or clams
 1 pound squid or crab
 1/4 cup olive oil
 1 cup thinly sliced onions
 2 leeks, white and light green parts only, thinly sliced
 1/4 fennel bulb, thinly sliced, or 1 teaspoon of fennel seeds
 2 cloves garlic, crushed
 3 large tomatoes, roughly chopped
 1 bay leaf
 3 sprigs fresh thyme
 1/2 teaspoon saffron threads
 2 teaspoons salt
 One long, wide strip of orange zest
 8 ounces clam juice or fish stock
 1/4 teaspoon freshly ground black pepper
 Sliced rustic French bread, plain or toasted

Directions for Sauce Rouille:

 1 Tbsp hot fish stock or clam broth
 2 cloves peeled garlic
 1 small red hot pepper
 1/2 teaspoon salt
 1/4 cup soft white bread, pulled into bits
 1/2 cup olive oil

Put hot fish stock or clam broth into the bottom of a blender. Add garlic and red
hot pepper, salt and bread. Blend until very smooth. With the blender still
running, add olive oil slowly and stop the blending as soon as the oil
disappears.

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PROCEDURES

1 Cook the onions, leeks, fennel: Heat 1/4 cup of olive oil in a large (6-
8 quart) pot on medium high heat. When the oil is hot, add the onions,
leeks, and fennel. Stir to coat the vegetables with the olive oil. Cook on
medium heat until softened but not browned, about 10-15 minutes.
2 Add garlic, tomatoes, bay leaf, thyme saffron, salt, orange zest:
Add the crushed garlic, chopped tomatoes, bay leaf, thyme, saffron, salt,
and orange zest.

Cook until the tomatoes are soft and broken down, about 10 more
minutes.

3 Add fish fillets, cover with water and stock, boil: Cut fish fillets into
2-inch pieces. Bring 2 cups of water to a boil. Lay the fish pieces over the
vegetable mixture and pour over with 2 cups of boiling water. Add clam
juice or fish stock. Bring everything to a boil, and cook, uncovered, for
about 5 minutes.
4 Add shellfish: Add the mussels, squid, and/or crab, pushing aside the
fish so that the shellfish is now covered in liquid, and boil for 10 minutes
more, uncovered.

Add freshly ground black pepper, and more salt to taste. Remove the bay
leaves, sprigs of thyme, and orange zest from the broth.

5 Place slice of bread in bowl, top with rouille, then broth, then fish
and shellfish: To serve, remove the fish and shellfish to a platter to keep
warm. Place a thick slice of crusty French bread (plain or lightly toasted)
in each bowl and put a dollop of the rouille sauce on top of the bread.

Ladle the soup broth over the bread, and then portion out fish and
shellfish onto the bowls.

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CARROT SOUP
INGREDIENTS

 1 tablespoon olive oil

 1 Large chopped onion
 l pcs. carrots, cut into 1/2-inch
pieces(medium)
 1 teaspoon fine sea salt
 1/2 teaspoon freshly ground black pepper
 Dash of ground ginger
 2 Cups chicken stocks
 2 tablespoons all-purpose cream

PROCEDURES

1. Heat oil over medium heat. Add onion and carrots to pan; cook 10
minutes, stirring frequently. Stir in salt, pepper, and ginger.
2. Add 2 cups chicken stock to pan; bring to a boil. Cover, reduce
heat, and simmer 25 minutes or until carrots are tender. Remove
from heat; cool.
3. Place half of carrot mixture and 1 tablespoon cream in a food
processor or blender; process 20 seconds or until smooth. Pour
pureed mixture into a large bowl. Repeat procedure with remaining
carrot mixture and 1 tablespoon cream. Return mixture to pan;
cook over medium heat until thoroughly heated.

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POTATO CHOWDER
INGREDIENTS

 2 medium potatoes, peeled and diced

 1 cup stock
 1 tablespoons chopped onion
 1 Tab. butter
 1 Tab. all-purpose flour
 ½ cup whole milk
 1/2 teaspoon salt
 1/8 teaspoon salt
 Dash pepper
 Paprika and minced fresh parsley

DIRECTIONS

1. Place the potatoes and water in a saucepan; bring to a boil over medium-
high heat. Cover and cook until tender; drain and set aside.
2. In the same pan, sauté onion in butter until tender. Stir in flour until
blended. Gradually stir in milk. Bring to a boil; cook and stir for 2
minutes or until thickened. Reduce heat; add the potatoes, salt and
pepper. Cook for 2-3 minutes or until heated through. Sprinkle with
parsley and paprika

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GARLIC SOUP

INGREDIENTS:

 3 cups no or low-sodium vegetable or

chicken broth
 2 Tbsp. olive oil
 1 large onion
 15 cloves of garlic
 1/8 tsp. salt
 1/8 tsp. coarse black pepper
 1 spring onion

DIRECTIONS:

1. Measure the broth into a large microwave-safe bowl and put it in the
microwave for 7 minutes.
2. Put a large pot or Dutch oven on medium heat with the olive oil. As it
heats, peel and roughly chop the onion. Add it to the olive oil and stir.
3. Stir the onion occasionally as you peel the garlic cloves. Arrange all the
peeled garlic in a single layer on your cutting board and run a knife
through it all several times to roughly chop it. Add it to the onions and
cook stirring continuously for 1 minute. Season with the salt and pepper
and stop the microwave (if it's still going) and add the heated broth. Stir
and cover. Increase heat to high.
4. Chop the greens of the spring onion. Set aside.
5. Once the soup is simmering and the bread is well-soaked, which it
should be by now, transfer soup in batches to a blender and puree until
very smooth. Taste and add more salt and pepper if desired. Ladle into
bowls and top each with some of the sour cream, if using, and chopped
green onions.

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Chef Sherwin
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CONSOMME JULLIENE
INGREDIENTS
 120ml. Chicken Stock
 Celery in julienne strips, blanched
(enough)
 Carrot in julienne strips, blanched
(enough)
 ¼ pc. Onion, thin round slices and
blanched
 Salt and pepper to taste
 ¼ tbsp. minced parsley

PROCEDURES

1. Julienne- cut Vegetables into long, thin, narrow strips

2. Blanch - blanch each vegetable separately. Place vegetable in boiling
water for 3 minutes; drain.
3. In a large saucepan, bring consommé to boiling point. Add blanched
vegetables. Simmer for 5 minutes or until vegetables are tender but still
crisp. Check for seasoning, if necessary, add salt and pepper to taste.
Sprinkle with parsley and serve hot.

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Chef Sherwin