Seaweed Soup – Cooking With Algae

Algae can be useful in many different situations. Algae are for instance used as food for humans as well as for live stock, and it is also included in various health products and cosmetics. Seaweed is predominately gulped down in South-East Asia, especially in China, Japan, and Korea, but it is becoming more and more popular outside this range for each year that passes.

If you want to include more algae in your diet you can for instance try red algae from the genus Porphyra. In Asian cuisine, this alga is commonly referred to as nori. It is not commonly eaten fresh; it is instead harvested, dried and pressed into thin sheets. These sheets are then used in all sorts of dishes, from sushi and soups to sauces and condiments. The two most commonly used species of red algae are Porphyra yezoensis and Porphyra tenera.

Do you think that you have never eaten algae? I think you have! As a matter of fact, the next time you gulp down some ice cream or pour syrup over your desert

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Bouillabaisse Soup

This excellent, ancient recipe from Provence excites huge passion and interest. Bouillabaisse consists of fragrant fish chunks poached in a saffron-enhanced broth. The dish is served as two courses. First the broth is spooned over toasted bread croutes topped with rouille sauce, which enriches the soup; next the fish itself is eaten. It is undoubtedly a triumph, so do devote several hours to making it.

Ingredients:

50 ml extra virgin olive oil

2 large onions, quartered

2 leeks, cut into 5 cm chunks

4 garlic cloves, chopped

2 large red tomatoes, skinned, quartered and deseeded

a bunch of fresh thyme, about 50 g

1 fennel bulb, quartered

20 cm strip of orange zest

2 litres boiling water

1 kg mixed fish fillets such as John Dory, red gurnard, red snapper, sea bass and grey mullet, cut into 4 cm chunks

1 kg mixed shellfish, such as small crabs, mussels, clams and prawns

a large pinch of saffron thr

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Save Money by Eating Soup

Eating soup stretches your food dollars and is healthy to boot. Mixing in a pot of water whatever ingredients you have on hand is cheap and filling. It is possible soup has been around since the first pots could be placed over a fire. The word “soup” most likely derived from the bread one poured it over called “sop” or “sup”. Before that, soup was known variously as broth or pottage or even gruel (although now we think of gruel as being strictly a mashed cereal grain boiled in water).

Cultures came up with different approaches to soup depending on what was available locally. Borscht made from beets is from Russia. Bouillabaisse is a fish soup, from the port city of Marseille, France. Minestrone, made of fresh vegetables and beans, is from Italy. Scotch broth, made of mutton or lamb, root vegetables, and barley, is from Scotland. You will find there are soups specific to most locales.

There are two main classifications of soup: clear

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Cultural Immersion – Six Great Traditional Honduran Soups

Hondurans love soup. It is served at most family gatherings, and at nearly all semi-formal dinners, being the true measure of the cook’s culinary abilities. As a main dish, some restaurants serve nothing else. Most traditional “sopas” have variations throughout Latin America, maintaining their regional distinctiveness by the use of locally obtained flavorings and spices. Most are clear, not thick, and the successful combination of homegrown ingredients, along with the culinary techniques of diverse ethnic cultures is truly an art.

A few of the classics which no visitor should pass up:

SOPA DE MONDONGO: This is the king of Latin American soups. Available throughout the Americas south of Mexico, in hundreds of local variations, it has its roots in the Caribbean island of Dominica in Spanish Colonial days. According to historians it began among African slaves as a means to use animal products not considered fit for the master’s table, along with ve

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Soup Cooking: Interesting Facts and Tips

Of course, we are talking about real, tasty, good-quality Soups. Soups quite easily reduced to the level of primitive and tasteless meals, if they are prepared without adequate training and, more importantly, without an understanding of their specific properties. It is noticed, that to cook delicious soup for many chefs are more difficult than any sophisticated dish.

Therefore, in most cases, soups cooked in a slipshod manner – why bother when a good result anyway not easy to achieve: very often in the dining room and the house soups become the most tasteless, unappetizing food. They are eaten because “we need to eat soup”, “need to eat something hot”, “winter always need to eat the soup,” and other similar reasons, which are very far from the taste evaluation. And we are so used to it that our banquets, gatherings, dinner parties, birthdays and other occasions usually goes without soups. They are not serving, because the food is &#82

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Russian Soups

Soup is one of the most important meals in Russia and mostly you will find that the Russian soups are very important to the Russians and they are usually served in the afternoon. There are very many kinds of Russian soups and if you were to put them in a list it will turn to be one endless list. Among some of the Russian soups that will be mentioned borsch is very famous compared to the other Russian soups which is made of beef and meat and it is normally served with sour cream. You will also come across vegetable soups which are referred to as shei.

This vegetable soups are usually made from vegetables an there ingredients will include potatoes, cabbages and meat. On top of that all you will also come across a specification that is normally referred to as the shei postnie. Note that this type of soup is the same as the one that was earlier mentioned. The only difference with shei postnie is that meat is part of the ingredient. Russian soups will also include soups that are m

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Make Soup a Regular Part of Your Daily Diet

As a child, when I was unwell or laid up in bed with the cold virus, my mother would insist that I had a bowl of warm thick nutritious soup. It is a great comfort food and maybe it was a placebo effect but I always seem to feel better after a bowl of warm soup. I particularly like having soups on cold bleak winter days. The great thing about soup is that you can make it with whatever food you have in your kitchen and that includes left overs. To make soups with good flavour make sure you have excellent soup stock.

If you are keen to make great soups, you will find thousands of recipes on the Internet or on the bookshelves. There is no great need to have special equipment to make great soups. A chopping board, a sharp knife and a pan is all you need sometimes. A blender will be a useful equipment to get the consistency of your choice.

Soup is international and the taste and ingredients vary. In the Far East lentils are used and although they have different names, it is

Read More

Make Soup a Regular Part of Your Daily Diet

As a child, when I was unwell or laid up in bed with the cold virus, my mother would insist that I had a bowl of warm thick nutritious soup. It is a great comfort food and maybe it was a placebo effect but I always seem to feel better after a bowl of warm soup. I particularly like having soups on cold bleak winter days. The great thing about soup is that you can make it with whatever food you have in your kitchen and that includes left overs. To make soups with good flavour make sure you have excellent soup stock.

If you are keen to make great soups, you will find thousands of recipes on the Internet or on the bookshelves. There is no great need to have special equipment to make great soups. A chopping board, a sharp knife and a pan is all you need sometimes. A blender will be a useful equipment to get the consistency of your choice.

Soup is international and the taste and ingredients vary. In the Far East lentils are used and although they have different names, it is

Read More

Tips For Preparing Chicken Stock For Chicken-Based Soups

When people see a recipe using chicken stock, more likely than not, they open a can or box of chicken stock from the supermarket. What they might not realize is that making homemade chicken stock is really no more difficult than boiling water. The only difference is that you add some vegetables and spices to the water to flavor it. Once you make your own chicken stock, you will not want to go back to canned or boxed broth (except when you’ve run out of homemade stock from your freezer).

The basic ingredients in a good homemade chicken stock are chicken bones (and skin sometimes), onion, celery, carrots, peppercorns and bay leaves. You can also add parsley, ginger, and thyme. If you make roast chicken, save the bones and skin. While you’re washing the dishes after a roast chicken dinner, simply put the chicken bones and skin in a stock pot, along with some onion, celery, carrots, peppercorns and bay leaves, and let it simmer for a few hours. If you don’t have

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Benefits of Herbal Soups

The Chinese have long believed that diet was vital to good health. They also believe that diet can cure disease. Only recently has modern medicine proven what they have believed all along. If a happier, healthier and very likely longer life is your goal then adjusting your diet is not only recommended but truly necessary. So try the large variety of herbal soup recipes from around the world, starting with China where ancient physicians knew what modern researchers are just now proving.

Part of an overall healthy diet in China is that nothing is eliminated, so an expansion of the palate is necessary. Sweet, sour, bitter, savory, spicy, pungent and bland are all needed for total body health so expand your horizons and stop being picky if you want to be healthy. Forget what you have learned from western diet fads eliminating food groups in an effort to lose weight or improve health. These diets force the body to shed pounds by making it operate in manners it was not designed for

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