Dragon Soup Recipes

MOM'S DRAGON SOUP

Steps:

• In a large saucepan or stock pot, boil water and split peas until desired consistency.
• The question to ask is,"Is it soup yet?.
• "Place pre-cooked ham pieces and hambone, cayenne pepper and salt to taste in the pea soup and simmer for 1 hour, or until desired consistency.
• Serve piping hot with french bread and butter!
• Delicious!

SNAP-DRAGON'S "STONE SOUP"

Steps:

• Put the stone in a large sauce pan. Add water to cover it by 3 inches. Boil for 1 minute. Add the beans, celery, parsley, tomatoes, splash of olive oil, garlic and carrot. Cook on a low heat for 30 minutes. Put a ladleful of soup in a blender and whiz for 10 seconds. Pour back into the pot. Add the salt and pepper. Cook for 10 minutes more. Boil up the tiny pasta in lots of salted water. When it's cooked (not too soft), drain it and add to the soup. If it looks too thick, add a bit of pasta cooking water so it's soupy. Put the basil in blender. Whiz for 10 seconds with 1/4 cup of olive oil and a teaspoon of salt. To serve: Ladle the soup into warm bowls and dribble on some basil oil and a sprinkle of grated Parmesan cheese.

TIGER VERSUS DRAGON SOUP

Steps:

• Make a bouquet garni: Place the coriander, peppercorns, bay leaves and star anise on a small square of cheesecloth. Tie with kitchen string. (Alternatively, you can secure all the spices in a large tea ball.).
• Pour 10 cups of water into a big soup pot. Add the bouquet garni, all of the leek, carrot and ginger; season lightly with salt. Bring to a boil over high heat.
• Now add the chicken. Return the soup to a boil, then turn down to a simmer, cover and cook until the chicken is cooked through and tender, 20 to 30 minutes.
• Using a pair of tongs, remove the chicken and set aside to cool. You now have a choice: I like to pluck out the dark green leek leaves and bouquet garni but leave the rest of the vegetables in the soup because this Indian lady can't stand the sight of wasted veggies! But if that doesn't bother you, or if it seems like too much of a hassle, just strain the stock and discard all the solids.
• Return the soup to medium heat. Add the corn, bouillon cubes, white and light green scallions and sesame oil; keep the soup at a gentle simmer. Meanwhile, remove the chicken from the bones and shred with a fork. (Alternatively, slice the chicken really thinly.)
• Turn up the heat under the pot to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with 1/4 cup cold water until a smooth slurry forms. Add half of the slurry to the soup, stirring constantly. The soup will thicken as it boils; if it doesn't thicken to the consistency of your liking, add the remaining slurry.
• Reduce the heat under the pot to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
• Add the shredded chicken and rice vinegar and cook until warmed through, about 5 minutes. Season with salt and pepper and a splash of soy sauce. Top with the reserved scallion greens.

PHOENIX AND DRAGON

Steps:

• In a hot wok add in the oil, chicken, carrot, onion, celery, garlic and mushroom and stir fry until the chicken is half way cooked. Add in cream, clam juice, chicken broth and thyme brings to a simmer. After the cream come to a boil add in the prawn, clams, salt, pepper, and oyster sauce and Sauvignon Blanc. When the prawn turn to a pink color thicken with cornstarch roux. Simmer for a minute add in the ripe avocado and adjust to taste. Garnish with the pine nuts.