Best 4 Three Pearls Soup Recipes
Embark on a culinary journey to savor the delicate flavors of Three Pearls Soup, a refined and comforting dish that embodies the essence of Chinese cuisine. This traditional soup captivates the senses with its harmonious blend of textures and flavors, featuring tender chicken, succulent shrimp, and umami-rich meatballs, all enveloped in a silky, flavorful broth.
Three Pearls Soup derives its name from the three distinct components that form its core: chicken, shrimp, and meatballs. Each element contributes its unique flavor and texture, creating a symphony of tastes in every spoonful. The chicken provides a lean and savory base, while the shrimp adds a briny sweetness and the meatballs, infused with aromatic ginger and garlic, offer a delightful savory dimension.
This soup is not only a culinary delight but also a testament to the healing properties of food. Traditional Chinese medicine values Three Pearls Soup for its ability to nourish the body, replenish vital energy, and boost the immune system. The broth, simmered with ginger, scallions, and white pepper, is believed to dispel寒气(hán qì), or pathogenic cold, and promote overall well-being.
Beyond its medicinal properties, Three Pearls Soup is a heartwarming and versatile dish that can be enjoyed as a light meal or as an accompaniment to a larger feast. Whether you seek comfort on a chilly evening or crave a flavorful and nutritious meal, this soup is sure to satisfy and delight.
Indulge in the culinary artistry of Three Pearls Soup through three distinct recipes featured in this article. The classic recipe presents the traditional approach, using simple yet flavorful ingredients to create a comforting and nourishing soup. For those seeking a modern twist, the innovative recipe incorporates shiitake mushrooms and baby bok choy, adding an earthy depth and vibrant color to the dish. Lastly, the vegetarian recipe caters to plant-based preferences, offering a satisfying and flavorful soup brimming with vegetables and tofu.
CHEDDAR PEAR SOUP
Pears and sharp cheddar have always been one of my favorite flavor combos. This recipe brings the two together in a creamy, delicious soup. I like to serve it with a warm baguette and fresh fruit for lunch or a light supper. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, heat butter over medium-high heat; saute onion and garlic until tender, 7-9 minutes. Stir in flour and paprika until blended; cook and stir 2 minutes. Gradually stir in broth. Add chopped pears; bring to a boil. Reduce heat; simmer, covered, until pears are tender, about 15 minutes, stirring occasionally., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Add cheese and pepper; cook and stir over low heat until cheese is melted, 3-5 minutes. If desired, top with pear slices.
Nutrition Facts : Calories 299 calories, Fat 20g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 938mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
SLOW-COOKER BEAN AND BARLEY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
- Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
- Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams
SPRING PEA SOUP
Want a tasty, textured pea soup that tastes like springtime? You have to start in the freezer section of the supermarket to get the best results. I like frozen peas to build the base of the soup and then enrich it, last minute, with some fresh peas. Lots of people add bacon or Parmesan to garnish, and that's all fine to me, but I largely prefer the crunch of fresh peas or pea tops (a true sign of spring) and a dollop of sour cream. Use whatever peas are at the supermarket, sugar snap or snow peas.
Provided by Alex Guarnaschelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
- Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.
THREE SISTERS SOUP
The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
Provided by THE HOOVE
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 25 g, Cholesterol 10.4 mg, Fat 4.7 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 436.3 mg, Sugar 3.1 g
Tips:
- Choose the right type of rice: Short-grain rice, such as Japanese or Thai rice, is the best choice for this soup. It cooks up soft and sticky, which gives the soup a creamy texture.
- Soak the rice before cooking: Soaking the rice for at least 30 minutes before cooking helps to remove the starch and results in a more tender and fluffy rice.
- Use a good quality dashi: Dashi is a Japanese soup stock made from kelp and bonito flakes. It is the base of many Japanese soups and stews, and it adds a rich, umami flavor to the soup.
- Don't overcook the vegetables: The vegetables in the soup should be cooked until they are tender but still have a bit of a bite to them. Overcooking them will make them mushy.
- Add the miso paste at the end: Miso paste is a fermented soybean paste that adds a salty, savory flavor to the soup. It is important to add it at the end of the cooking process so that it doesn't lose its flavor.
Conclusion:
Three pearls soup is a simple but delicious Japanese soup that is perfect for a quick and easy meal. It is made with a variety of vegetables, rice, and miso paste. The soup is light and refreshing, with a slightly sweet and salty flavor. It is a good source of protein, carbohydrates, and vitamins, and it is a good way to get your daily dose of vegetables.
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