Recipe of One Egg Egg Drop Soup

Ingredients

• 1 Egg.
• 1/3 teaspoon Salt.
• 2 tablespoons Tapioca flour.
• 1/3 cup Cold water.
• 4 cups Chicken broth.
• 1/8 teaspoon Ground ginger.
• 1/8 teaspoon Minced fresh garlic.
• 2 tablespoons Chopped green onion.
• 1/4 teaspoon Asian (toasted).
• 1 pinch White pepper (optional).

Procedure

Beat the egg and salt together in a bowl until well mixed.In a separate bowl,combine the tapioca flour with the cold water and stir to dissolve.Bring the chicken broth,ginger and garlic to a full rolling boil remove from the heat and stir in the dissolved tapioca starch then  boil till the soup has thickened and is no longer cloudy about 1 minute remove from the heat.

Pour the egg into the soup in a thin line and gently stir the egg in a figure 8 shape making sure not to over mix the egg too much.Sprinkle the soup with the chopped onions,sesame oil and white pepper.The delicious soup is ready serve it hot and enjoy it.

Recipe of Beijing Soup

Ingredients

• Beef Mince 130 grams.
• Beef or Chicken Stock 1/2 jug.
• Oil 2-3 tablespoon.
• Ginger 1 tablespoon (finely chopped).
• Onion 3 (finely chopped).
• Crushed Black Pepper 1 tablespoon.
• Finely Chopped Spring Onion 2-3 strands.
• Eggs 3-4.
• Corn Flour 1 cup (mixed in 1/3 cup water).
• Mushroom 1 cup (finely chopped).
• Carrots 1 (finely chopped).
• Soya Sauce 4 tablespoon.

Procedure

Heat oil in a cooking pan then add chopped ginger,beef minces and saute it.Now add finely chopped onion, chopped mushroom, carrots, soya sauce,crushed black pepper, spring onion mix it well.Add beef or chicken stock cook until mince soft. Now add the eggs mix it then add corn flour paste and cook till its thick.Take it out in a serving bowl, garnish with spring onion and serve it.

Recipe of Panera Bread Broccoli Cheese Soup

Ingredients

• 2 tablespoon butter , melted form
• 1 medium onion , chopped form
• 1/2 cup  butter , melted form
• 1/2 cup flour
• 3 cups chicken stock
• 1 pound fresh broccoli
• 2 cup carrots , julienned
• salt and pepper to taste
• 1/2 teaspoon nutmeg
• 12 grated sharp cheddar cheese

Procedure

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half . Add the chicken stock whisking all the time. Simmer for 20 minutes. 

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg ,serve it and enjoy the delicious cheese soup.