Jade Garden Soup Recipes

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
• Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
• Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.

Steps:

• Simmer lima and green beans, water, broth, scallions, cumin, cayenne, and 1 teaspoon salt in a large saucepan over medium heat, covered, until beans are tender, about 15 minutes. Purée mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Chill (covered once cool) until cold, about 1 hour.
• While soup chills, purée herbs with oil and 1/4 teaspoon salt in cleaned blender.
• Season soup with salt and pepper. Serve with herb oil swirled in.

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
• Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
• Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.

Steps:

• Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2°C of chicken stock.
• Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. Set aside.
• Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine.
• Heat oil in a wok over medium-high heat. Stir-fry spinach for 30 seconds. Pour remaining 4°C chicken stock and sherry over spinach and bring to a boil. Add chicken mixture and bring to a boil, stirring rapidly.
• Season with 1 teaspoons salt. Thicken with dissolved cornstarch.