one reason why i always choose pizzeria
when it comes to dining-out
because i enjoy the soup, very much
from a Chinese-cuisine based family
we have soup all the time
just like rice is our staple food
whenever there’s rice there’s soup
but of course
the kind of soup we make
is totally different from
the one on Western food menu
not to say that Chinese soups are not tasty
i like it
and will start missing it
especially those days away from home
back to the Western soup
i have been trying to replicate its creaminess at home
but without much success
Campbell soup is not the answer,
corn starch is definitely not the answer
i want the dripping thick flow
where the warmth can be felt in the air
finally found the answer
from a magazine tv show last week
here you go,
minus the cream, the oil, the MSG
all you need is a blender
Step 1: boil your ingredients
mine was potato, onion and cauliflower
Step 2: when the ingredients are softened, let the mixture cool down
then pour it into a blender, blended into puree form
Step 3: put the puree onto stove again, to reheat it
add flavours / toppings to your liking
eg: black pepper powder, carrot cubes, spring onion, parsley
my dream soup came true
i had 2 bowls for lunch,
dipping French loaf into it
wait till i replicate the garlic toast
then i wouldn’t have to head down to pizzeria again
once again
minus the cream, the oil, the MSG
all we need is a blender
to make some creamy soup at home
and best of all
we are at liberty to experiment with any favourite vegetables
or like me, with what ever found in the fridge
eg, the potato and cauliflower were pre-boiled
leftover in the fridge
creamy soups:
- mushroom soup
- corn soup
- pumpkin soup
- sweet potato soup
desserts:
- red bean (azuki bean)
- green bean (mung bean)
at least i can think of five different kind of soups right now
as long as you have got a blender in your kitchen