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liuzhou

liuzhou

On 4/11/2020 at 10:22 AM, jedovaty said:

I really like these kinds of light broth soups - could you share the ingredients, well.. clam and mustard greens, what else?  I'd like to love to learn how to make soups like this :)

 

It's very simple. I use a homemade stock - in this case chicken stock, but I've used fish stock or even vegetable stock in the past. To the stock I add finely chopped garlic (a lot in my case, but to taste), chopped red chillies, salt and lashings of white pepper. It should be a spicy, peppery soup, but again, that's to taste. I then let that simmer for about ten to fifteen minutes before adding the clams. As they open (almost immediately), I fish them out and set aside. When all are open (or discarded if they fail to open), I add torn up mustard leaves and let them wilt for a minute, then reintroduce the clams and serve.

liuzhou

liuzhou

9 hours ago, jedovaty said:

I really like these kinds of light broth soups - could you share the ingredients, well.. clam and mustard greens, what else?  I'd like to love to learn how to make soups like this :)

 

It's very simple. I use a homemade stock - in this case chicken stock, but I've used fish stock or even vegetable stock in the past. To the stock I add finely chopped garlic (a lot in my case, but to taste), chopped red chillies, salt and lashings of white pepper. It should be a spicy, peppery soup, but again, that's to taste. I then let that simmer for about ten to fifteen minutes before adding the clams. As they open (almost immediately), I fish them out and set aside. When all are open (or discarded if they fail to open) I add torn up mustard leaves and let them wilt for a minute, then reintroduce the clams and serve.

liuzhou

liuzhou

4 minutes ago, jedovaty said:

I really like these kinds of light broth soups - could you share the ingredients, well.. clam and mustard greens, what else?  I'd like to love to learn how to make soups like this :)

 

It's very simple. I use a homemade stock - in this case chicken stock, but I've used fish stock or even vegetable stock in the past. To the stock I add finely chopped garlic (a lot in my case, but to taste), chopped red chillies, salt and lashings of white pepper. It should be a spicy, peppery soup, but again, that's to taste. I then let that simmer for about ten to fifteen minutets before adding the clams. As they open (almost immediately), I fish them out and set aside. When all are open (or discarded if they fail to open) I add torn up mustard leaves and let them wilt for a minute, then reintroduce the clams and serve.

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