Creamy Garlicky Soup

Ingredients:

• 2 tbsps butter
• 2 heads of garlic, peeled
• 300 grams onion, chopped
• 300 grams potato, diced
• 2 cups milk
• 2 cups chicken stock
• salt and pepper, to taste

Procedure:

1. Heat butter in medium heat and cook garlic cloves until golden brown.
2. Add onions, cook until soft. Then, add potatoes without browning them.
3. Add milk and stock. Boil and simmer until potatoes are cooked.
4. Put soup in a blender and pulse until creamy. Season to taste.
5. Serve at once.

Sopa De Ajo

Ingredients:

• 5 cloves of crushed garlic
• 1/4 cup of olive oil
• 2 slices of bread, cut in cubes
• 6 cups chicken broth
• 3 eggs, beaten
• salt to taste
• a tsp of msg

Procedure:

1. In a saucepan, saute garlic in olive oil.
2. In the same oil, fry bread. Set aside.
3. Remove half of the oil. Return the garlic in the saucepan and pour chicken broth.
4. When it is about to boil, stir in beaten eggs. Season with msg and salt to taste.
5. Just before serving, garnish with fried cubed bread.

Norr's Chicken Sotanghon Soup

Ingredients:

• 2 tbsps vegetable oil
• 4 cloves garlic, finely minced
• 1 medium red onion, coarsely chopped
• 1 pc chicken breast, flaked
• a tbsp of achuete oil*
• 3-1/2 to 4 cups hot water
• 2 pcs chicken cubes
• 50 grams mung bean noodles (sotanghon), soaked in water for 15 minutes

for garnishing:

• chopped spring onions
• toasted garlic

Procedure:

1. Saute garlic and onion in oil. Add chicken breast. Mix.
2. Add achuete oil. Pour in hot water and chicken cubes. Bring to boil.
3. Put the mung bean noodles. Stir. Bring to a brisk boil.
4. Serve in individual bowls. Garnish with spring onion and toasted garlic.

*To make achuete oil: Heat lightly 2 tbsps of oil in a pan. remove from heat. Add immediately a tablespoon of achuete seeds with lye water. Steep for 15 minutes. Remove seeds. Use the oil.

Fiesta Chicken Macaroni Sopas

Ingredients:

• 400 grams elbow macaroni
• 2 tbsps cooking oil
• 1 tbsp garlic, minced
• 1 medium onion, chopped
• 1 cup chicken meat, boiled and flaked
• 12 cups chicken broth
• 1/2 cup carrots, cut into strips
• 1 cup cabbage, shredded
• 1 tbsp salt
• 1/2 tbsp pepper powder
• 1-185 ml full cream milk

Procedure:

1. Saute garlic, onion and chicken in oil. Pour in chicken broth and let it simmer for 5 minutes.
2. Add macaroni and let it boil for 10-11 minutes or until desired tenderness.
3. Add the veggies. Season to taste. Pour the milk. Simmer until cooked.
4. Serve at once.

Mushroom and Barley Soup

Ingredients:

• 2 tbsps of canola oil
• 2 cloves of finely minced garlic
• 1 medium onion, chopped
• 250 grams fresh oyster mushrooms
• 10 grams shitake mushroom, rehydrated in warm water
• salt and pepper to taste
• 5-6 cups chicken stock
• 1/3 cup barley

Procedure:

1. Slice mushrooms. Set aside.
2. Saute garlic in oil until aromatic. Follow with onion, cook until limp. Add the sliced mushrooms. Cook well until juices are released. Season.
3. Pour in the chicken stock and bring to boil. Add in the barley. Simmer gently for 20 minutes or until barley is soft.
4. Serve warm.

Carrot-Tarragon Soup

Here's how:
In a saucepan, gently melt 3 tbsps butter and soften one chopped onion for a minute or two. Add 2 cups of sliced carrots, mix and heat for about 5 minutes. Add 2 cups of chicken broth and 2 tbsps of chopped tarragon. Simmer until carrots are soft. Put mixture n a blender and process until smooth. Return to pan, heating gently. Remove from heat. Add 1/2 a cup of heavy cream. Mix well. Serve immediately.

Soy Good Bowl

Ingredients:

• 1/2 cup each of condensed tomato soup and soy milk
• shaved Parmesan cheese
• fresh parsley or basil

Procedure:

1. In a sauce pan, heat gently the condensed tomato soup and soy milk, making sure not to boil.
2. Transfer to a soup bowl. Top with shaved Parmesan cheese and herb of you choice.
3. Serve hot.

Misua Meatballs Soup

Ingredients:

• 3 tbsps of cooking oil
• 4 cloves of crushed garlic
• 2 pcs of red onion, minced
• a tablespoon of fish sauce
• 5 cups of rice wash or water
• 1/4 tsp of ground black pepper
• 1 pc chicken or pork cube
• 30 grams of misua noodles

for the meatballs:

• 1/2 kg of lean ground pork
• a bunch (30 grams) of spring onion, minced
• a tsp of rock salt
• 1/2 tsp of ground black pepper

Procedure:

1. In a bowl, combine all the ingredients for the meatballs. Mix until well blended. Divide into 24 pieces, about an inch in diameter. In a pan, heat oil. Carefully fry the meatballs on all sides lightly, just to hold it together. Don't worry, you'll drop the meatballs in the soup later to make sure they are thoroughly cooked. Set aside.
2. Back to the pan, saute the garlic until rich golden brown in the same oil where the meatballs are fried. Add the onion. Cook until very soft. Pour in the fish sauce. Stir-fry until fragrant or until liquid dries up. Add rice wash, ground pepper and chicken cube. Increase heat to high. Cover. Bring to boil.
3. One by one, drop the meatballs. Bring it again to boil with the lid on. Reduce fire to low. Then, simmer for 12 minutes. Add the misua. Cover. Cook until it boils again. Remove from fire. Let it stand for 5 minutes.
4. Serve hot.

Feel Good Soup

Ingredients:

• 2 tbsps olive oil
• 1 medium white onion, chopped
• 1/2 kilo chicken breast, boiled & flaked
• 2 chicken broth cubes
• 1/2 cup potatoes, diced
• 1/2 cup garbanzos
• 4 cups water
• salt and pepper to taste
• 1 medium roasted red bell pepper, peeled, seeded & diced
• 1/2 cup all purpose cream
• 2 cups fresh spinach, chopped

Procedure:

1. Heat olive oil in a pan. Saute onion and chicken for 2 minutes. Add chicken cubes and stir until completely dissolved. Stir in potatoes and garbanzos. Cook for 2 minutes.
2. Pour in water and bring to a boil. Season with salt and pepper.
3. Add bell pepper and simmer for another 2 minutes. Remove from heat. Pour in all purpose cream. Add spinach.
4. Serve immediately while still hot.

Milky Macaroni Soup with Quail Eggs

Ingredients:

• ¼ cup cooking oil
• ½ head of garlic, finely crushed
• 2 large native or red onion, minced
• 100 grams lean ground pork
• ¼ cup fish sauce
• Chicken stock
  
• 6 cups water
• 1 small can (158 ml) evaporated milk
• ½ tsp of ground black pepper
• 400 grams macaroni
• 1 small (100 g) carrot, coarsely chopped
• 1 stalk of minced celery (no leaves & can be optional)
• 24 pcs hard-boiled quail eggs, shelled

Procedure:

1. In a large casserole, sauté garlic in oil until golden brown in medium-high heat. Add onion. Cook ‘til soft. Place ground pork and fish sauce. Sauté ‘til all liquid evaporates. Add chicken stock and water. Cover. Bring to boil.
2. Add carrot and celery. Cover. Cook for 3 minutes. Put quail eggs. Cook for another minute.
3. Serve immediately.