Giulianas Restaurant & Food Recipes

Archive for the ‘Soups’ Category

INGREDIENTS:

* 4 large potatoes
* 1 / 2 carrot
* 1 / 2 green plantains
* 1 stalk of green onion
* 1 onion
* 1 lb. fleshy pork rib
* 1 tbsp. lard
* 1 clove garlic, crushed
* Cumin to taste
* 2 lt. rib broth
* 1 / 2 lbs. green beans
* 1 / 2 cup corn kernels
* 1 / 2 cup hogao
* Salt to taste

PREPARATION:

Peel and chop potatoes, carrots, green bananas and onions, cut ribs into regular portions and sauté in a skillet over high heat, with lard, garlic and cumin. Reserve.

In a pot, pour broth rib and cook beans without salt for 20 minutes, add the ribs, potatoes, bananas, carrots, corn kernels, the hogao and salt.

Reduce heat and simmer while losing its texture of soup.

A carrot soup creamless That is silky smooth. Low in calories and high in Vitamin C this soup is great for you and your waistline!
Cooking time: 25 minutes

Quick and Easy
Ingredients

* 2 pounds carrots, peeled, cut Into 1-inch pieces
* 2 tsp seasoned rice wine vinegar, Divided
* 3 tsp toasted sesame seeds, Divided
* 2 garlic cloves
* 2 tsp finely grated ginger
* 1 tsp sesame oil

Directions

1. Ribbon one carrot with a vegetable peeler and transfer it to a bowl with 1 tsp rice wine vinegar and 1 tsp sesame seeds. Set-aside for garnishing the soup.
2. Place the carrots in a saucepan Remaining Covered with water. Bring to a boil Then simmer for 20 minutes or Until very tender.
3. Using a slotted spoon transfer the carrots to a food processor. Add the garlic cloves, 3 cups of the cooking water, and ginger. Until smooth puree. Add in the Remaining 1 tsp rice wine vinegar and the sesame oil.
4. Ladle soup bowls and garnish with Into the carrot ribbons and Remaining sesame seeds.
5. For freezing: Make a double batch and put in an airtight container for up to 3 months. Just thaw and heat! Simple!

This recipe serves:
Ingredients
2 pounds pumpkin squash
3 tablespoons olive oil
2 onions, sliced or diced
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
6 to 8 cups chicken stock or water, as needed
1/2 cup cooked rice, optional
1 cup 2% milk
salt to taste
freshly ground black pepper

Cooking Instructions
1. To bake the squash preheat the oven to 400°F. Prick each squash with the point of a knife so it won’t explode when it bakes. Bake for about an hour, until the squash feels somewhat soft to the touch and a knife penetrates the skin easily.

2. Let the squash cool until you can handle them without pain. Then cut them in half lengthwise and remove the seeds. Scoop out the pulp and reserve.

3. Warm the olive oil in a large soup pot over moderate heat.

4. Add the onion and cook until tender and translucent, about 10 minutes. Add the spices and cook a few minutes longer.

5. Add the reserved squash and stock or water, bring to a boil and simmer for 2 minutes.

6. Puree the soup. Add the milk and season to taste with salt and pepper.

7. Put soup back in the pot and add the rice and warm through. Add stock or water as needed. Ladle into bowls and serve.

The wonton soup owes its roots to the kitchen china, but since the preparation for the first time in Peru was a place like the Peruvians to stay for long. Thus, at present, no Chinese restaurant menu where it is not and never fails to be applied.

A good bowl of wonton soup always falls because their taste is quite subtle, because the lighter ingredients seasoned broth, vegetables and wonton stuffed with chicken or pork, which ends up in a dish full of flavor and delight. So today I brought the recipe to prepare at home and surprised everyone with a different dish:

Ingredients:

* 12 raw stuffed Wantana
* 150 grams of pork
* 250 grams of chicken meat (skinless)
* 100 grams of roast duck
* 1 / 2 Chinese cabbage
* 1 / 2 bunch of choy cause (which is Chinese garlic)
* Salt necessary amount
* Soy sauce in an amount necessary
* Pepper necessary amount

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