Three Pearls Soup Food

THREE PEARLS SOUP

Three Pearls Soup image

I enjoy making and eating this soup. The "three pearls" are the chicken, peas and tomato. Three contrasting colors, textures and flavors. You can use ham instead of the tomato. The original recipe used 1/2 teaspoon of monosodium glutamate and 1-teaspoon chicken fat, to be added with the rice wine. I have never done that and it seems fine, but decide for yourself. This is an elegant starter for a Chinese dinner. Reheats well.

Provided by PetsRus

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces chicken breasts
1 egg white
2 tablespoons milk
1 1/2 tablespoons cornflour
2 ounces peas (I use frozen)
2 tomatoes
2 1/2 cups chicken stock
1 -2 tablespoon rice wine or 1 -2 tablespoon dry sherry
salt
white pepper

Steps:

Remove sinew and membrane from the chicken breast, chop or mince very finely to almost a paste.
Mix with ½ a tablespoon of the cornflour, milk, add the egg white and blend well.
Skin the tomatoes, cut them in small cubes about the size of the peas.
Bring the stock to the boil; add the peas and the tomatoes, when it boils again remove from the stove.
With one chopstick pick up a little of the chicken mixture and drop that in the stock, go on until all the chicken is used up and you have lots of chicken bits/balls pea size.
Put the pan back on high heat and bring to the boil again, mix the one-tablespoon of cornflour with some water, add to the soup, then add salt, white pepper and 1 tablespoon of the rice wine.
Do a last taste check and serve.

THREE-INGREDIENT PEA SOUP

Three-Ingredient Pea Soup image

Provided by Daphne Brogdon

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

One 16-ounce bag frozen baby peas
1/4 cup olive oil
3/4 teaspoon salt, plus to taste
1/4 cup microgreens or any small leafy green or herb, for garnish, optional

Steps:

Bring 2 cups water to a boil in a medium pot. Reduce to simmer and add the frozen peas. Cook until tender, 3 to 4 minutes.
Transfer the peas and cooking water to a blender and puree until smooth, 2 minutes.
With the machine running, slowly drizzle in the olive oil to emulsify.
Mix in the salt; taste and season with more salt if desired.
Transfer the soup to bowls. Garnish with microgreens if using.

PEARL BARLEY SOUP

Pearl Barley Soup image

I saw this recipe being made on the Cook and the Chef. I was so in awe of this recipe I just have to try it. Slow and good old-fashioned comfort food! I have to try this very soon, served with crusty bread on a cold night......nothing better!

Provided by Tisme

Categories Onions

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 large carrot, diced
2 sticks celery, diced
10 small baby onions, peeled and whole
1/2 leek, chopped
1 swede, diced small
2 bay leaves
2 sprigs thyme
1/2 cup barley, parboiled (boil in water 20-30 minutes and drain)
2 liters vegetable stock
6 tomatoes, peeled & chopped
1/8 cabbage, chopped very finely
1 tablespoon dry sherry
1/4 teaspoon ground coriander
1/2 cup peas
6 Brussels sprouts, blanched and cut into quarters lengthways
1/4 bunch parsley, chopped
3 tablespoons parmesan cheese, grated
fresh ground black pepper

Steps:

Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.

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