Tori To Negi No Suimono Soup Recipes

Steps:

• Salt the little chicken cubes lightly, then simmer in water until just barely tender.
• Remove from heat and reserve.
• Bring the dashi to a simmer, then add the chicken pieces and shiitake mushroom slices.
• Bring to a boil, then simmer for 5 minutes.
• Strain out the chicken and mushrooms and arrange evenly and in patterns in the 4 soup bowls.
• Ladle the hot dashi over these bits, sprinkle each bowl with thinly sliced leeks, cover with lids, and serve immediately.

Steps:

• In a large saucepan, combine stock and mushrooms, bring to a boil.
• Add butter if using canned broth and simmer 2 minutes.
• Remove from heat and stir in sherry.
• Ladle into soup bowls and top with chives.

Steps:

• Place the pimientos, with the juice, in the container of an electric blender.
• Process until smooth, stopping once to scrape down the sides.
• Set the pimiento mixture aside.
• Melt butter in a heavy saucepan over low heat.
• Add flour& stir until mixture is smooth.
• Cook for 1 minute, stirring constantly.
• Add chicken broth& half and half gradually to flour mixture, and continue cooking over medium heat, stirring constantly, until broth mixture is thickened and bubbly.
• Stir in the reserved pimiento puree, onion, salt& hot sauce.
• Cook over low heat, stirring constantly, until thoroughly heated.
• Sprinkle each serving in the middle with about 1/2 tsp.
• fresh chopped parsley.
• Makes 3 3/4 cups, enough to serve 4.