Jade Garden Soup Recipes

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JADE SOUP



Jade Soup image

Make and share this Jade Soup recipe from Food.com.

Provided by Hey Jude

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 whole boneless skinless chicken breast
4 1/2 cups chicken stock
2 egg whites
1 tablespoon cornstarch
2 teaspoons salt
4 ounces spinach leaves
2 tablespoons oil
1 tablespoon sherry wine
2 tablespoons cornstarch, dissolved in
2 tablespoons cold water

Steps:

  • Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2°C of chicken stock.
  • Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. Set aside.
  • Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine.
  • Heat oil in a wok over medium-high heat. Stir-fry spinach for 30 seconds. Pour remaining 4°C chicken stock and sherry over spinach and bring to a boil. Add chicken mixture and bring to a boil, stirring rapidly.
  • Season with 1 teaspoons salt. Thicken with dissolved cornstarch.

JADE GARDEN SOUP



Jade Garden Soup image

This is a very savory cold soup! Garnish with dill weed, sour cream and paprika.

Provided by CORWYNN DARKHOLME

Categories     Vegetable Soup

Time P1DT1h10m

Yield 7

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
1 carrot, sliced
2 stalks celery, sliced
6 cups chicken stock
⅓ cup uncooked white rice
1 ⅓ cups fresh spinach, washed and chopped
1 ⅓ cups butter lettuce - rinsed, and torn into small pieces
1 ⅓ cups chopped fresh parsley
salt to taste
ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
  • Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
  • Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 13.9 g, Cholesterol 0.6 mg, Fat 4.7 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 629.9 mg, Sugar 2.8 g

COOL JADE SOUP



Cool Jade Soup image

The inspiration for test kitchen director Ruth Cousineau’s velvety chilled bean soup comes from Mediterranean-cooking authority Claudia Roden's recipe for bissara, an Egyptian bean-and-herb purée. The beans here are lima and green, simmered in chicken broth (you can use vegetable broth if you want to go vegetarian) and then puréed until silky. The herbs-parsley, cilantro, dill, and mint-are blended with olive oil so that you can finish the soup with a verdant drizzle, but don’t think of the herb oil as merely a garnish: Its bright flavor brings everything together.

Provided by Ruth Cousineau

Categories     Soup/Stew     Blender     Dinner     Lunch     Green Bean     Lima Bean     Family Reunion     Healthy     Potluck     Cilantro     Parsley     Simmer     Gourmet

Number Of Ingredients 12

3 pounds lima beans in pods, shelled (scant 3 cups beans), or 2 (10-ounces) packages frozen baby lima beans, thawed
1 pound green beans, trimmed and cut into 1-inch pieces (5 cups)
4 cups water
2 1/2 cups reduced-sodium chicken broth
2 scallions, chopped
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 cup packed flat-leaf parsley leaves
1/4 cup packed cilantro leaves
2 tablespoons dill leaves
2 tablespoons mint leaves
1/2 cup olive oil

Steps:

  • Simmer lima and green beans, water, broth, scallions, cumin, cayenne, and 1 teaspoon salt in a large saucepan over medium heat, covered, until beans are tender, about 15 minutes. Purée mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Chill (covered once cool) until cold, about 1 hour.
  • While soup chills, purée herbs with oil and 1/4 teaspoon salt in cleaned blender.
  • Season soup with salt and pepper. Serve with herb oil swirled in.

SUMMER GARDEN SOUP



Summer Garden Soup image

This soup is very tasty, and the best part is that all of the main ingredients come straight from my garden. It's even good when served chilled.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 cup chopped onion
2 tablespoons olive oil
4 to 6 garlic cloves, minced
3 cups chopped fresh tomatoes
1 cup fresh or frozen cut green beans
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon minced fresh dill or pinch dill weed
1/4 teaspoon salt, optional
1/4 teaspoon pepper
3-1/2 cups chicken broth
1 cup fresh or frozen peas
1 cup sliced zucchini or yellow summer squash

Steps:

  • In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.

Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!-Dorothy Miller, Royersford, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 2h55m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 12

1 small head cabbage (about 1 pound), chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
5 medium onions, chopped
3 celery ribs, chopped
6 medium tomato or 1 can (28 ounces) diced tomatoes
4 cups chicken broth
1 bay leaf
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and pepper to taste

Steps:

  • In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

Make and share this Garden Vegetable Soup recipe from Food.com.

Provided by Karen in KS

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups fat free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Steps:

  • Spray a large saucepan with non-stick cooking spray.
  • Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
  • Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
  • Stir in zucchini and heat 3-4 minutes.
  • Serve hot.

Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 658.2, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 1.9

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