Ingredients:
5-6 ears of baby corn,
5 spoons of milk,
1 spoon of butter,
1 spoon of flour, salt and pepper.
Direction:
Boil baby corn and let it cool
Grind/powder corn with a blender
Heat butter, put flour after it melts, mix evenly
Put in powdered corn with salt, pepper, and milk
Let it sit for five minutes in medium heat
Ingredients: 2 litres of fish stock, 2 medium-sized crabs, 100 gram ginger, 50 gram scallions, 50 gram Indonesian parsley, salt, pepper to taste.
Direction:
Make fish stock by boiling fish bones in 8 cups of water
Remove these bones after a few minutes.
Wash crabs, split into several parts
Cut ginger into very thin slices
Cut scallions and Indonesian parsley
Reheat stock for about 5 minutes, put everything into the stock
Add salt and pepper to taste
4
Pork American
Winter, Summer, Spring, Fall, Quick, Soup, American, Pork, Lunch, Appetizer, Comforting
8 slices crisply-cooked bacon
1 28-oz. can crushed tomatoes
1 14 1/2-oz. can chicken broth
1 15-oz. can cooked white beans (cannellini or navy)
1 1/2 teaspoons Italian seasoning
2 teaspoons balsamic vinegar
1 cup shredded leaf lettuce
1/4 cup thinly sliced fresh basil leaves
Coarsely crumble bacon and set aside. In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar. In small bowl, toss together lettuce and basil. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce and basil.
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4 Servings
Avocado Uncategorized
Vegetarian, Summer, Soup, Avocado, Lunch, Creamy
1/2 Onion chopped
4 tablespoon Margarine melted
2 tablespoon Flour
2 cup Milk
1 cup Half-and-half cream
5 cup Water
1 teaspoon Salt
1 pinch Pepper
4 Coriander sprigs
2 Avocado
Melt margarine and add onion, until onions are glazed.
Add flour, milk, salt and pepper, and coriander.
Blend together, adding water, cream, and avocado.
Reheat, season to taste and pour into bowl and refrigerate. Serve very cold with salt crackers.
