Double Boiler Soup Recipes
DOUBLE BOILED BLACK CHICKEN HERBAL SOUP RECIPE
Calling all women! Boost your health by making and drinking this Double Boiled Black Chicken Herbal Soup soup, which will improve your blood circulation!
Provided by Bee Leng
Categories Soup
Time 3h35m
Number Of Ingredients 11
Steps:
- Cut off the feet and head of the chicken and discard the head. Cut off the claws of the feet and wash clean.
- Remove the chicken skin and fats. Cut the chicken into half. Clean the insides and rinse well.
- Rinse all the herbs except the wolfberries
- Place the chicken and chicken feet into a stainless steel bowl / porcelain pot with cover.
- Put all the herbs into the bowl / pot except the red dates and wolfberries.
- Add in 2 bowls of boiling water and cover the pot. If you are using the stainless steel bowl, cover with aluminium foil or a stainless steel plate that fits.
- In a larger pot, pour in about 2-2.5 litres of water and bring it to a boil.
- When it boils, put a steaming rack into the large pot, and place the stainless steel bowl / porcelain pot on top. Cover the large pot.
- Double- boil the chicken for 3 hours over medium heat, ensuring that there's always sufficient water in the outer pot.
- After 2.5 hours, add in the red dates and wolfberries and continue to double boil for 30 mins.
- add salt to taste and serve.
Nutrition Facts : Calories 120 kcal, Carbohydrate 15 g, Protein 7 g, Fat 3 g, Sugar 7 g, ServingSize 1 serving
DOUBLE BOILER SOUP
Make and share this Double Boiler Soup recipe from Food.com.
Provided by Happy Harry 2
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Set bottom of boiler with water to boil.
- Beat eggs and half of the cheese in a bowl.
- Pour broth into top of boiler and set over high heat. When at a boil, lower to medium-high heat.
- Pour in the breadcrumbs, all at once. Bring back to slow boil while stirring all the time. Continue cooking for 2-3 minutes until broth becomes thicker.
- Remove from heat and place top over bottom half with the boling water.
- Lower the heat just to maintain a rolling boil.
- Pour eggs and cheese mixture into broth slowly, while lightly beating with wooded spoon. Keep beating until well blended.
- Serve remaining cheese on the side.
Nutrition Facts : Calories 185.7, Fat 7.2, SaturatedFat 2.8, Cholesterol 113.1, Sodium 1064, Carbohydrate 15.1, Fiber 0.8, Sugar 2.1, Protein 13.7
CREAM OF POTATO SOUP PRE-1940'S
Make and share this Cream of Potato Soup Pre-1940's recipe from Food.com.
Provided by Chef Aint Bs
Categories Potato
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Pare potato very thin and cook in enough water to cover, until soft.
- Drain off water and save 1 cup.
- Rub potatoes through a sieve.
- Heat milk, onion and potato water in a double boiler.
- Remove onion and add liquid to potatoes.
- Melt fat mix with flour.(In a separate little pan).
- Stir into hot soup.
- Season and serve hot.
Nutrition Facts : Calories 159.2, Fat 6.2, SaturatedFat 3.5, Cholesterol 16.4, Sodium 343.8, Carbohydrate 21.2, Fiber 2, Sugar 0.9, Protein 5.1
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