EGG DROP SOUP RECIPE

Dish Soup

EGG DROP SOUP RECIPE

September 23, 2019

I’ve never been a huge fan of this soup, but my hubby wanted to try it, so I did too & I have to say, I was pleasantly surprised! It was so tasty & adding the wonton strips, was my favorite!

Delicious Egg Drop Soup - now you can make and enjoy one of your favorite restaurant recipes at home. It's so easy and tasty!

EGG DROP SOUP RECIPE

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

INGREDIENTS

• 4 cups chicken broth
• 1/8 tsp ground ginger
• 2 tbsp chives
• 1/2 tsp salt
• 1 1/2 tbsp cornstarch
• 2 eggs
• 1 yolk
• wonton wrappers cut and fried

INSTRUCTIONS

1. Set aside 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
2. Stir together the reserved broth and cornstarch in a small bowl and mix until smooth - set aside.
3. get full instructions @ lilluna.com

EGG ROLL SOUP

Breakfast Soup

EGG ROLL SOUP

September 23, 2019

This Egg Roll Soup recipe brings together all of those irresistible egg roll flavors we love…in a soup!!  It’s quick and easy to make, and easy to customize with pork, chicken, or mushrooms (<– if you’d like to make it vegan).

EGG ROLL SOUP

TOTAL TIME: 35 MINS

PREP TIME: 10 MINS

COOK TIME: 25 MINS

INGREDIENTS:

• 1 pound ground pork (or see other alternatives below!)
• 2 tablespoons olive oil
• 1 medium white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1 small green cabbage, chopped into bite-sized pieces
• 6-8 cups chicken or vegetable stock
• 2 teaspoons ground ginger
• 1 teaspoon toasted sesame oil
• optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips)

DIRECTIONS:

1. Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned.  Use a slotted spoon to transfer the pork to a separate plate, and set aside.
2. Add the olive oil and onion, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally.  Add the cabbage, stock, ginger, and cooked pork, and stir to combine.
3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the sesame oil until combined.  Then taste and season the soup with a few generous pinches of salt and black pepper as needed.
4. Serve warm, garnished with your desired toppings.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

CREAMY ITALIAN SAUSAGE SOUP

Soup

CREAMY ITALIAN SAUSAGE SOUP

September 21, 2019

I’ve never been a huge fan of this soup, but my hubby wanted to try it, so I did too & I have to say, I was pleasantly surprised! It was so tasty & adding the mozzerella, was my favorite!

CREAMY ITALIAN SAUSAGE SOUP - Cheesy, pasta filled soup made with Italian sausage; is the perfect pairing for an easy weeknight dinner or holiday party.

CREAMY ITALIAN SAUSAGE SOUP

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings: 10

Ingredients

• 16 ounces mild Italian sausage
• 1/2 large yellow onion diced
• 2 tablespoons minced garlic
• 1 jar Barilla Marinara Sauce
• 1/2 lb Barilla Penne Pasta
• 2 cups chicken broth
• 3 cups half and half, heavy cream or whole milk
• 2 14.5 ounce cans whole tomatoes
• 1 14.5 ounce can diced tomatoes
• 1 tablespoons Italian seasoning
• 3 cups shredded Gambilin Mozzerella cheese
• 1 cup grated Parmesan cheese
• 4 tablespoons butter

Instructions

1. In a large pot fill with 6 cups of water and cook pasta according to package directions.
2. Once pasta is completely cooked, rinse with cold water and drain. Set pasta aside for later.
3. Using the same pot, heat 2 tablespoon olive oil. 
4. Once heated add sausage, onion and garlic; cook until sausage is completely cooked through.
5. Drain grease from sausage and set sausage aside. 
6. Place the same pot over medium-high heat and add chicken broth, whole tomatoes - squeezing the whole tomatoes with your hand so that it breaks them up as you are pouring them in the the pan, diced tomatoes, Barilla marinara sauce, Italian seasoning and heavy cream. Bring to a slow boil, stirring constantly, reduce heat to medium and simmer for 5 minutes. 
7. Add in sausage mixture, butter, 2 cups shredded Mozzarella and Parmesan cheese. Simmer over medium heat for 10-15  minutes. Stir every few minutes so that it doesn't stick to the bottom of the pan.
8. Remove from heat. Stir in remaining shredded Mozzarella cheese. 
9. Stir in the pasta and serve immediately.

I love to top the soup with a sprinkle of freshly ground black pepper and Italian seasoning.

Best Ever Tom Kha Gai - Thai Coconut Soup

Appitizers Soup

Best Ever Tom Kha Gai - Thai Coconut Soup

September 21, 2019

This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options.

Best Ever Tom Kha Gai - Thai Coconut Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 Tbsp. coconut oil
• 1/2 onion sliced
• 2 garlic cloves chopped
• 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
• 3 quarter-inch slices slices galangal or ginger
• 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
• 2 teaspoons red Thai curry paste
• 4 cups chicken broth see Note 1 if vegan or on Whole30
• 4 cups canned coconut cream or coconut milk
• 2 medium chicken breasts cut into bite-sized pieces, see Note 2 for vegan/vegetarian or to use shrimp
• 8 oz. white mushroom caps sliced
• 1-2 Tbsp. coconut sugar if on Whole30, see Note 3
• 1 1/2 - 2 Tbsp. fish sauce plus more to taste, see Note 4 if on Whole30 or vegan
• 2-3 Tbsp. fresh lime juice
• 2-3 green onions sliced thin
• fresh cilantro chopped, for garnish

Instructions

1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. 
2. Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.
3. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste. 
4. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Recipe Notes

Note 1

If on a Whole30, make sure your chicken broth is Whole30 compliant. If vegan, use vegetable stock, preferably an Asian variety.

Note 2

If vegan or vegetarian, use a 1-pound block of firm or extra firm tofu cut into bite-sized cubes. You can use regular or silken. To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent. 

Note 3

If on Whole30, use 2 tablespoons coconut aminos instead of coconut sugar.

Note 4

If you're on a Whole30, use Red Boat Fish Sauce. This is the only fish sauce I know of that does not include sugar. If vegan, use soy sauce to taste instead of fish sauce.

Broccoli Cheese Soup Recipe

Appitizers Main Course Soup

Broccoli Cheese Soup Recipe

September 21, 2019

This soup was delicious! I will definitely make it again! I didn’t have heavy cream so I substituted half and half and a little melted butter. It turned out great!

This is my favorite Broccoli Cheese Soup! The best texture, the best flavor, a perfect consistency and lot so broccoli cheese flavor. This soup does not disappoint!

Broccoli Cheese Soup Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 6 Tbsp butter, diced in cubes
• 1 cup finely chopped yellow onion
• 1 large clove garlic, finely minced
• 1/4 cup + 3 Tbsp all-purpose flour
• 3 1/4 cups milk (anything but skim), then more to thin if desired
• 1 (14.5 oz can) chicken broth
• 1/2 cup heavy cream
• 3 cups finely chopped, fresh broccoli florets*
• 8 oz (2 cups) freshly shredded sharp cheddar cheese, plus more for serving
• 1 oz (1/3 cup) freshly, finely shredded Parmesan cheese
• salt and freshly ground black pepper, to taste

Instructions

1. Melt butter in medium saucepan over medium high heat. 
2. Add in onions and cook, stirring frequently until soft, about 3 minutes. 
3. Add in garlic and flour, and cook for about 1 minute, stirring constantly. 
4. While whisking, slowly pour in milk, chicken broth and broccoli. 
5. Cook, stirring constantly until mixture begins to gently boil and thicken, then reduce heat to a simmer and allow to cook, stirring very frequently, until broccoli is tender, about 5 - 7 minutes. 
6. Stir in cream. Remove from heat, stir in cheddar and parmesan cheese, mixing until melted. 
7. Season with salt and pepper to taste. Serve warm with more cheddar if desired.

Recipe Notes

*From about 2 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch.

FAVORITE ITALIAN WEDDING SOUP

Appitizers Main Course Soup

FAVORITE ITALIAN WEDDING SOUP

September 21, 2019

I’ve never been a huge fan of this soup, but my hubby wanted to try it, so I did too & I have to say, I was pleasantly surprised! It was so tasty & adding the wonton strips, was my favorite!

FAVORITE ITALIAN WEDDING SOUP

PREP TIME: 30 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 1 HOUR

A delicious Italian Wedding soup recipe containing pasta, meatballs, spinach, and a flavorful broth.

INGREDIENTS

• 1 small onion grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice white bread crusts trimmed, grated or shredded
• 1/2 cup grated Parmesan optional
• 8 oz lean ground beef
• 8 oz ground pork
• 12 cups chicken broth
• 10 oz frozen chopped spinach
• approx 6-8 oz of Acini de Pepe or other tiny pasta*
• 2 tbsp parmesan optional

INSTRUCTIONS

1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
2. To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.

RECIPE NOTES

*I use about 8 oz, but we like a lot of pasta in our soup, so use less if you'd prefer it more brothy.

Chicken Posole Verde Recipe #soup

Chicken Soup

Chicken Posole Verde Recipe #soup

September 16, 2019

About a month prior, I was sufficiently fortunate to go to the yearly Corn Quest with Iowa Corn and 9 different bloggers. It was such a stunning outing! (Possibly you got my Corn Salsa Recap Post half a month prior speaking about it?) We found out such a great amount about corn: how it's developed, how it's gathered and the a wide range of employments of corn, both in items and formulas.

Amid our trek, we had the joy of going to a cooking class at Whisk Away Café in DeWitt, Iowa. The proprietor, Laura showed us various ways that corn can be incorporated into cooking. Each formula we made utilized corn such that I had never thought of! We made canapés with polenta, apple dessert tamales utilizing masa and a corn meal utilizing canned corn. My most loved formula that we made, was the Chicken Posole Verde Recipe utilizing hominy.

Chicken Posole Verde Recipe 

Ingredients :

• 1½ lbs. boneless, skinless chicken breasts or thighs
• 8 cups low sodium chicken broth
• 2 poblano or pasilla peppers, seeded
• 2 jalapeños, seeded
• 1 lb. tomatillos
• salt & pepper, to taste
• 1 bunch cilantro
• 1 Tbsp. dried Mexican oregano
• 2 (25-oz) cans canned hominy, mostly drained

Desired Toppings :

• tortilla chips, queso fresco, cabbage, radishes, cilantro, avocado or lime juice

Instructions :

1. Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
2. Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
3. Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
4. Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
5. Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!