TURKEY SOUP DELIGHT RECIPE

TURKEY SOUP DELIGHT RECIPE

Ingredients

1 tablespoon olive oil

1/2 cup minced onion

3 cloves garlic, minced

2 teaspoons chili powder

1/2 teaspoon cumin

1/2 teaspoon oregano

4 cups water

1 (10.75 ounce) can condensed tomato soup

1 (28 ounce) can diced tomatoes

1 cup salsa

4 cups shredded cooked turkey

1 tablespoon dried parsley

3 chicken bouillon cubes

1 (14 ounce) can black beans, rinsed, drained

2 cups frozen corn

1/2 cup sour cream

1/4 cup chopped fresh cilantro

Toppings:

6 cups corn tortilla chips

3/4 cup chopped green onion

1 cup shredded Cheddar-Monterey Jack cheese blend

1/2 cup chopped fresh cilantro

1/2 cup sour cream, any brand you prefer

Directions

Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.

Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

CREAM BROCCOLI AND SPINACH SOUP

2 tbsps oil
1/4 cup chopped onion
1 cup broccoli, sliced
1/2 cup diced potato
1/2 tsp garlic powder or fresh chopped garlic is also okay
1.5 liter chicken broth
1 pc bay leaf
1/4 cup shredded cheddar cheese
1 can evaporated milk
50 grams spinach
dash of pepper

Procedure:

On medium heat, pour oil in the pan and place onion, broccoli, potato and garlic. Saute for 5 minutes. Add the chicken broth and bay leaf. Bring to a boil. Cover and reduce heat and let it simmer for about 20 minutes or until vegetables are tender. remove and discard bay leaf.

Place half the broth mixture in blender and process until smooth. Repeat with the remaining mixture. Return to pan, add cheese, milk, spinach, pepper and the remaining broccoli. Cook it over medium heat. Serve hot.

BEEF MACARONI SOUP

4 cloves of garlic, crushed
1 mdium size onion, sliced
100 gms ground beef
oil
1 beef bouillon cube
5 cups water of beef stock
1 can tomato sauce
1 tsp iodized salt
1/8 tsp pepper
100 gms macaroni pasta
1 medium carrot, cut into small cubes
1/2 cup peas, cooked or frozen

Saute garlic, onion and beef in oil. Add bouillon cube, water, tomato sauce salt and pepper. Allow to simmer. Add macaroni. Cook for 8 minutes. Add carrot then peas. Simmer once before serving this tasty soup.

CABBAGE SOUP

46 oz plain tomato sauce
4 cups shredded cabbage
1 medium onion, sliced/chopped
2 pcs carrot, shredded
1 cup finely chopped celery

Mix all ingredients together and bring to a boil. Reduce heat and simmer for 30 minutes. Best served chilled with sour cream

OYSTER MISUA

12 pieces fresh oysters
salt brine
wonder powder
2 cups water
salt and vetsin to taste
1/2 bunch misua
one length leek, chopped
1 thumb-size ginger, chopped
4 stems parsley, chopped
1 piece onion, chopped

Wash oysters with salt brine thoroughly, then rinse. Add wonder powder to oyster. Boil 2 cups water. Add oyster to broth. Add salt and vetsin. Bring out the oyster to prevent from over cooking. Add misua to broth, then leek, ginger, parsley and oyster. Simmer. Add some fried or chopped onion. Serve hot.

POTATO SOUP

2 cups diced potatoes
1/2 cup diced celery
1/4 cup minced onion
1 teaspoon salt
3/4 cup water
1 cup milk
1 tablespoon butter
dash of pepper

Over the moderate heat, cook potato, celery and onion in salted water until tender. Mash vegetables slightly in liquid. Add milk and butter. Heat it again. Add pepper, if desired.

SEAFOOD CHOWDER

Ingredients:

6 cups water
10 pcs clam, washed
5 pcs prawn or shrimp, cut into pea size
10 pcs fish fillet, cut into half inch pieces
1/4 cup milk
1 tsp salt
2 pcs eggs
3/4 stalks spinach or any vegetable of choice

Procedure:

Boil water. Put clam, prawn and fish.
Boil for 3 minutes. Add milk.
Stir well then add some salt.
Add egg one by one stirring constantly with a fork.
Drop spinach. Simmer for another minute.
Serve hot.