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Found 2 results

  1. I take great pride in that knowing the fact that I can replicate recipes on my own. I've had some pretty good success with coming up with flavors and foods that remind me of my youth, specifically, takeout items. I think I do a pretty good job of burgers, fried chicken, pizza, a multitude of a Chinese food dishes, etc. One item that I cannot seem to figure out, which should be so simple to do, but it's frustratingly and deceptively difficult, is Asian broth. I'm talking wonton soup and phö broth. I can't figure it out and I need help. I've scoured the forums here and tried everything. But I can't get a clear broth and I can't get the right flavour. I need to know what I'm doing wrong, I've spent a decade trying to figure this out. To me, there is nothing in this world like good soup broth. Can someone find it in them to help me, please? I would be forever grateful. Regards, Mike
  2. EXQUISITE JERUSALEM ARTICHOKE SOUP Jerusalem artichoke, also called sunchoke or earth apple, has been known in Poland since the first half of the XVIII century. It is a vegetable especially recommended for diabetics because it reduces the amount of blood glucose. Those who would like to lose weight should also reach for it. Jerusalem artichoke contains a lot of potassium so it reduces blood pressure, and inulin which reduces high cholesterol. I have looked suspiciously at the packaging of Jerusalem artichoke a few times. Only the soup I ate in a Warsaw restaurant convinced me to buy it. I prepared my own version of cream of Jerusalem artichoke. I found the recipe at the Polish page zakochanewzupach. However, I used my own spices. I served this soup with mushroom crisps and parsley olive oil. It was really excellent. Ingredients (for 4 people): 500g of Jerusalem artichoke 200g of potatoes 1 big onion 2 tablespoons of oil 500ml of vegetable stock 400ml of coconut milk 2 mushrooms fistful of parsley 2 tablespoons of olive oil salt and white pepper Dice the onion and fry lightly in oil. Peel the Jerusalem artichokes and potatoes and cube them. Add the vegetables to the onion and fry for a while on a low heat. Don't brown them. Put everything into a pot, add the vegetable stock and boil until the vegetables are soft. Add the coconut milk, spice it up with the salt and white pepper and boil for a while. Blend the soup thoroughly. If it is too thick, add more vegetable stock. Cut the mushrooms into thin slices. Fry the slices in oil until they are gold and crunchy. Grind the parsley in a mortar with a pinch of salt. Add the olive oil while grinding constantly. Serve the hot soup with mushrooms crisps and parsley oil. Enjoy your meal!
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