Savory Cold Mango Soup Food
PACK-AND-POUR MANGO SOUP
Provided by Food Network
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Cut the mango into a large dice.
- Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.
CREAM OF MANGO SOUP
A refreshing cool and creamy soup made with mango. You may add blueberries or sliced strawberries as a garnish when in season. Fat free sour cream may be substituted for the half-and-half cream.
Provided by SUZISULZER
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 10m
Yield 3
Number Of Ingredients 4
Steps:
- Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 49.2 g, Cholesterol 44.8 mg, Fat 14.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 8.8 g, Sodium 53.5 mg, Sugar 37.3 g
SAVORY CHINESE WINTER SOLSTICE SOUP
This traditional savory Chinese winter solstice soup is loaded with flavor, incredibly comforting, and totally hits the spot on a cold winter's night! Make it to celebrate the Winter Solstice or any night you're craving a bowl of hot delicious soup!
Provided by Lisa from A Day in the Kitchen
Categories Soup
Number Of Ingredients 13
Steps:
- Combine chicken pieces, water, ginger, and salt in a large pot. Bring to a boil.
- Lower heat to medium and using a skimmer or spoon, skim the scum from the soup. Continue until scum is mostly removed.
- Reduce heat to a low, cover pot with a lid leaving a slight gap, and simmer for 2 hours.
- Rinse Chinese sausages. Cut each sausage in half lengthwise, then cut each side into diagonal strips.
- Squeeze some of the liquid from the soaked Chinese mushrooms. Trim and discard the stems, then slice the mushroom caps.
- Peel the daikon radish. Slice the daikon, creating discs approximately 1/4" thick. Lay the discs flat on the cutting board and cut them into thick strips.
- After 2 hours of simmering, remove chicken bones, ginger, and any debris from the broth.
- Add Chinese sausage, daikon radish, and Chinese mushrooms to the broth. Bring to a boil.
- Simmer for 30 minutes.
- Mix the glutinous rice flour and water until a dough forms. The dough should not be too dry or too sticky; add more rice flour or water a little at a time as necessary to achieve the correct consistency.
- Take a piece of dough in your hands and roll into a log-like shape.
- Break off a small chunk of dough, about the size of a grape, and drop it into the soup. Continue with as many dough balls as you choose to have in the soup. Heat through. Dough balls are cooked once they are all floating on the surface.
- Serve hot and garnish with chopped green onions, white pepper, or fried garlic, if desired.
Nutrition Facts : Calories 183 kcal, ServingSize 1 serving
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