Thursday, July 15, 2010

Fake Corn Soup and Failed Apple Tarte Tartin

I love punking around with JSB. After my success with Mini-snack #1, she was excited for another surprised. I knew she was waiting for a gourmet snack in a larger portion. No way was I going to sit back and just let her freeload off of me.

I made corn soup and topped it with salmon and basil. She came home excited and devoured the snack and told me it was really good, but questioned where I got the corn from.

I told her the secret was canned corn. She gave me the "You-fed-me-what?" look and I had my ROFL moment.

Sadly, karma exists in this world. After I fed JSB the corn soup, my attempt at cooking an Apple Tarte Tartin failed miserably.

Instead of an impressive tartin, I ended up with a burnt mess.

Monday, July 5, 2010

Waaah! Sliiiiiime!! (Edamame Soup)

I randomly stumbled upon White on Rice couple's edamame soup. I didn't think much of it until I read the recipe and realized how simple it was. All it required was a bit of sauteing, add the edamame and stock, simmer a bit, and blend it up. BAM! and you got yourself a soup.

My only mistake was using canned chicken stock, because it was too salty. If I had the choice, I would use homemade stock -- much healthier too.

Side note: my soup was on the thick side so I made pasta to go with it, which JSB devoured and complained that I gave her too little.

Edamame (Soy Bean) Soup
Recipe from White on Rice Couple

For vegetarians, use vegetable stock. For everyone else, use bacon and stock.
  • 1 T Butter
  • 1 t Sesame Oil
  • 2 T Shallots, finely minced
  • 1/2 T Garlic (2 cloves), crushed
  • 1 1/2 T Ginger (2″ knob), finely grated or crushed
  • optional- 2 pieces Bacon, diced
  • 1 pkg Soy Beans (16oz)
  • 3 c Chicken or Vegetable Broth (add more for a lighter, more liquidy soup)
  • 1 1/2 T Soy Sauce
  • fresh cracked pepper and thinly sliced green onion for finish & garnish

  1. On medium heat, melt butter with sesame oil in a sauce pan. (If using bacon, omit the butter and fry the bacon and sesame oil till the fat is rendered) Add shallots, garlic and ginger. Sauté until lightly golden and fragrant.
  2. Add soy beans, broth and soy sauce.  Cover and simmer for 20 minutes or until soy beans are tender (how fast or slow you simmer will affect the thickness of the soup. It is always a good idea to have extra broth in case you boil off too much liquid.)
  3. Put everything into a blender and puree until smooth. Return to sauce pan to keep warm.  Serve with fresh cracked pepper on top of each bowl and the thinly sliced green onion. Add a light stream of sesame oil or a  touch of sour cream or creme fraiche for extra tastiness.
  4. If the soup is too thick for you, add more broth until it reaches your desired consistency.


Related Posts with Thumbnails