Hydro Veggies

Hydroponic Produce from Philippines


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Pechay Chicken Soup

Pechay Chicken Soup

A spicy philippine chicken broth with pechay.

Ingredients

2 Tbsp oil

5 cloves garlic

1 small onion

ginger (1inch ~ 2.5cm)

1Kg chicken

2 tsp fish sauce

ground pepper

5 cups water

2 cups (100g) pechay

Serves: 4

Directions

Wash the pechay and set aside. Cut the chicken into pieces. Mince the garlic and ginger, and finely dice the onion.

Place a large pot over medium heat. Pour the oil and cook garlic, ginger and onion until garlic turns golden and onion becomes translucent. Add the chicken and toss. Cook for about 5 minutes. Pour the water and fish sauce; season with pepper. Bring to a boil and then reduce to a simmer and cook until chicken is tender. Optional: once the chicken has cooked through, remove from the pot to shred it and place it back in the pot.

Turn off the heat and add the pechay. Mix well until it has wilted. Serve with rice or noodles.

Source: Adapted from Authentic recipes from the Philippines; Periplus Editions.

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Broccoli Cheddar Soup in Bread Bowl

Broccoli Cheddar Soup

Our hydroponic farm is keeping us busy and we are happy that our customers are delighted with our veggies! Here is a new recipe using broccoli and carrots for a comforting soup, which we hope that our friends in the Northern Hemisphere will find handy to keep warm this season!

Ingredients

1/4 stick of butter

1/2 medium onion

2 cloves garlic

2 cups chicken stock

2 cups milk

1/4 cup cornstarch

1 carrot

1 broccoli

220g cheddar cheese

Salt and Pepper to taste

Bread Bowls (bakery bought or you could use these recipes)

Yield: 4

Directions

Make ahead: Wash your veggies. Peel the carrot and cut into small cubes. Cut broccoli florets. Set aside. Chop or grate the cheese and keep in a small bowl. Cut the ‘lid’ of the bread balls and remove filling. You don’t have to discard the filling; you could spread garlic/herb butter and heat in a pan until golden brown.

Place a pot on medium heat and melt butter, add chopped onion and minced garlic; cook until crystallized. Pour in the chicken stock and boil. Add the carrot cubes and broccoli. Add milk, reserve ½ cup to dissolve the cornstarch in a cup. Make sure to mix well; pour in the pot. Reduce heat and stir constantly to prevent from adhering to the bottom. Add about 90% of the cheese and stir until melted. Check taste and adjust seasoning. Serve in bread bowls and sprinkle the remaining cheese.

Recipe: Adapted from Yammie’s Noshery.


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Cream of Cauliflower soup

Cauliflower cream soup

This soup serves well as a starter or main, no matter the season.

Ingredients

25g butter

2 medium cauliflowers

250g potatoes

1 onion

1L chicken or vegetable stock

400ml skim milk

100ml evaporated milk

salt and pepper to taste

Serves: 8

Directions

Wash your veggies. Peel and roughly chop the potatoes; do the same for the onion. Cut the cauliflowers into florets. In a saucepan melt the butter, put in the vegetables and cook until they start to soften. Pour in the stock; bring to a boil until the vegetables are soft. Pour in the skim milk and evaporated milk; stir constantly until it boils again then reduce the heat to a simmer for 5min and turn off.

Transfer to a blender and purée until smooth. Return the soup to the pan and reheat stirring constantly; check and adjust seasoning if needed. Serve. Top with shredded cheese, croutons or chopped scallions.

Source: Adapted from Good to Know Recipes.


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Basil Cream Soup

basil soup

After a long and cold day, one of the most comforting things you can do when you get home, besides changing into warm clothes and drinking a cup of tea/coffee/hot chocolate, is having a homey meal. To us, this soup enters into this category. Today’s recipe is for our friends in the southern hemisphere who recently started winter.

Ingredients

1 cup fresh basil

2 cups (500ml) chicken stock

2 tbsp (1/8 stick, 28g) butter

3 tbsp cornflour

4 cups (1L) milk

ground pepper and salt to taste

Serves: 6

Directions

Heat the chicken stock in a small pot, bring to a boil, then reduce to simmer. Add the basil (if you wish, you may save some of the smallest leaves for decorating). In a drinking cup mix the cornflour with 1/3 cup of milk, stir thoroughly to avoid lumps. In a saucepan melt the butter; add the cornflour-milk mixture; pour in the remaining milk and stir. Add the chicken stock with basil. Check flavor, you may add ground pepper and salt if needed. Cook until thickened, and stir constantly to prevent from sticking in the bottom of the pan. Optional: sprinkle some shredded cheese.

Source: Adapted from Taste of Home.


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French Onion Soup

French Onion

For some, the idea of a soup packed with onions is not something appealing when deciding what to eat. Mind you, when it is properly made, it is rather tasty!

Ingredients

4 onions, sliced

2 garlic cloves

1/2 cup (113g) unsalted butter

1 bay leaf

1 sprig fresh thyme

1 tsp salt

1/4 tsp granulated sugar

1/2 cup (118ml) white wine

3 tbsp all purpose flour

8 cups (2l) beef stock

1 baguette, sliced

1 1/2 cups Gruyere Swiss cheese

ground pepper to taste

Serves: 4-6

Directions

Place a pan on medium heat, melt the butter and add the onions; cook until deep golden brown (not burned). Stir in salt, and sugar to help in the caramelization process; stir frequently. Sprinkle the flour and stir. Pour in the wine, stir thoroughly, bring to a boil then reduce to a simmer until it has evaporated. Pour in the stock, add the bay leaf and thyme. Bring again to a simmer. Discard the bay leaf and thyme. Season to taste. Set aside.

For serving, there are two options: you can either serve the soup individually into oven-proof bowls, top with the slices of bread, sprinkle with cheese and put into the broiler at 200 degrees Celsius for 5 minutes; or, you could place the baguette slices on a baking sheet, sprinkle with cheese and put into the broiler for 5 minutes; then serve each bowl topped with the cheesy bread.

Source: Adapted from Food Network.


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Sopa Azteca (Mexican Tomato Soup)

Sopa Azteca

This Sunday is May 5th, in Spanish: “Cinco de Mayo”, on this day people celebrate Mexican culture and heritage though it is not Mexico’s Independence Day. Since food is part of a society’s culture, we think it is a good reason for joining in the celebration with a dish made with our hydroponic vegetables!

This tomato soup is known as Sopa Azteca; it is an excellent option for lunch or dinner and it is always gentle on your stomach. There is a debate on whether it is best runny, like a broth, or dense (creamy). We prefer the latter.

Ingredients

1 onion

2 tomatoes (medium size)

300gr cooked chicken breast, shredded

1 sachet of dehydrated tomato soup (76gr)

1 cup (250ml) water

3 cups (750ml) chicken stock

tiny splash of olive oil

coriander for garnish

salt to taste (if needed)

hot pepper sauce to taste

Serve with:

1 ripe avocado

fried corn tortilla chips.

cheese (as much or as little as you like)

Serves: 4

Directions

Finely chop the onion and dice the tomatoes. Put a pot over medium heat with a tiny splash of olive oil, add the chopped onion, cook until crystalized, then add the diced tomatoes. Cook until tender, add the shredded chicken.

In a small bowl pour the contents of the sachet and mix in with the cup of water until homogeneous. Then add 1 cup of chicken stock. Mix in and pour over the pot, add the remaining 2 cups of chicken stock. –Here is a variation, if you are not able to find a sachet of dehydrated tomato soup, you may substitute it for 2 small cans of tomato soup, eliminate the cup of water and use 1 1/3 cups (332ml) of chicken stock.–

Stir constantly, bring to a boil. Carefully check if it needs any more salt, it may not be the case if the chicken stock is already quite salty.

If you are brave, you may add hot pepper sauce to give it a “little kick” or serve it on the side so each one may add it according to their taste or tolerance to heat. Serve, sprinkle the cheese and add the coriander leaves as garnish.

For serving, there are two options: 1) sprinkle the tortilla chips and add a diced quarter of the avocado; 2) serve the tortillas and avocado on the side and when you are ready to eat, then take a bit of the avocado with your spoon, dip it in the soup and top with tortilla chips. Either way, is the perfect bite!

Happy Cinco de Mayo!

Source: Original.