Herbal Soup Recipes
HERB SOUP
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the soup, combine the greens in a large saucepan. Stir in the garlic and chicken broth. Bring to a boil over medium-high heat. Add potatoes and simmer until tender, about 20 minutes.
- Put the soup in a food processor and process until smooth. Stir in the salt and pepper. Reheat if necessary.
- For garnish, toss together the chopped mache, sage, chervil and chives. Just before serving, stir the lemon juice into the soup, ladle into 4 bowls and sprinkle with the herb mixture and lemon zest. Serve immediately.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1085 milligrams, Sugar 5 grams
HERBAL SOUP
Steps:
- Simmer ginseng and abalone in water until soft, about 2 hours. Slice the chicken and add to the soup; boil until the chicken is cooked. Add salt to taste. If some of the water has evaporated, add more water to make 5 cups of soup. Bring to a boil again, then serve.
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HOW TO PREPARE THE BEST CHICKEN HERBAL SOUP (10 USEFUL TIPS)
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- What are the basic herbs for making Cantonese-style herbal soup? There are a few hundred types of Chinese herbs, but only some are used in culinary.
- What meat is suitable for making herbal soup? Chicken and pork are commonly used to make Chinese herbal soup. I use small free-range chicken to make the soup, which perfectly fits my slow cooker without cutting the chicken.
- How to make a clean and clear soup? An excellent chicken herbal soup should be clear and have minimum oil. Since most herbs have the minimum impact on the clarity of the soup, the cloudiness usually comes from the chicken.
- What are the seasonings required for making Chinese herbal soup? The most basic chicken herbal soup does not require any seasoning except some salt.
- Does the pot used to boil the soup matter? Clay, glass, and ceramic are best for making herbal soup because these are inert materials. Besides that, stainless steel pot is also suitable, as it fits nicely on the flat stovetop.
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