Chicken Coriander Soup Recipe by Food Fusion
Delight your taste buds with the tangy twist of Chicken Coriander Soup – a savory sip of citrus-infused comfort! ???????????? #SoupSensation #FlavorfulEats #happycookingtoyou #foodfusion #araywahh
Written Recipe:
Serves 4-5
Recipe in English:
Ingredients:
-Boneless chicken cubes 250g
-Lehsan (Garlic) chopped 1 tsp
-Adrak (Ginger) chopped 1 tsp
-Water 6-7 Cups
-Cooking oil 1-2 tbs
-Pyaz (Onion) chopped ½ Cup
-Gajar (Carrot) chopped ½ Cup
-Chicken cube 1-2
-Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Lemon zest ½ tsp
-Lemon juice 2 tbs
-Soy sauce 1 tbs
-Hara dhania (Fresh coriander) chopped ¼ Cup
-Cornflour 3 tbs or as required
-Water 3-4 tbs
-Anday ki safedi (Egg white) 1
-Lemon juice 1 tsp
-Kali mirch (Black pepper) crushed
-Hara dhania (Fresh coriander) chopped
Directions:
-In a pot,add chicken,garlic,ginger,water & bring it to boil,remove scum then cover & cook on low flame for 15-20 minutes.
-Take out chicken pieces & shred chicken then strain stock & set aside.
-In the pot,add cooking oil,onion,carrot & sauté for a minute.
-Add shredded chicken & mix well.
-Add chicken stock,mix well & bring it to boil.
-Add chicken stock cube,pink salt,black pepper crushed,lemon zest,lemon juice,soy sauce,fresh coriander & mix well.
-In cornflour,add water & mix well.
-Now add dissolved cornflour,mix well & cook until it thickens.
-Add egg white & stir gently.
-In a serving bowl,add lemon juice,prepared soup,black pepper crushed,fresh coriander,lemon slice & serve hot!
Recipe in Urdu:
Ajza:
-Boneless chicken cubes 250g
-Lehsan (Garlic) chopped 1 tsp
-Adrak (Ginger) chopped 1 tsp
-Water 6-7 Cups
-Cooking oil 1-2 tbs
-Pyaz (Onion) chopped ½ Cup
-Gajar (Carrot) chopped ½ Cup
-Chicken cube 1-2
-Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Lemon zest ½ tsp
-Lemon juice 2 tbs
-Soy sauce 1 tbs
-Hara dhania (Fresh coriander) chopped ¼ Cup
-Cornflour 3 tbs or as required
-Water 3-4 tbs
-Anday ki safedi (Egg white) 1
-Lemon juice 1 tsp
-Kali mirch (Black pepper) crushed
-Hara dhania (Fresh coriander) chopped
Directions:
-Pot mein chicken,lehsan,adrak aur pani dal dein aur ubal anay ka bad scum ko remover ker lein aur dhak ker halki ancch per 15-20 minutes kliya paka lein.
-Chicken pieces ko nikal ker chicken ko shred ker lein aur stock ko strain ker ka side per rakh dein.
-Pot mein cooking oil,pyaz aur gajar dal ker ek minute kliya sauté ker lein.
-Shredded chicken dal ker ache tarhan mix ker lein.
-Chicken stock dal ker ache tarhan mix karein aur ubal anay dein.
-Chicken stock cube,pink salt,kali mirch crushed,lemon zest,lemon juice,soy sauce & hara dhania dal ker ache tarhan mix ker lein.
-Cornflour mein pani dal ker ache tarhan mix karein.
-Dissolved cornflour dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Anday ki zardi dal ker gently stir ker lein.
-Serving bowl mein lemon juice,tayyar soup,kali mirch crushed,hara dhania,lemon slice dal dein & garam serve karein!
Crème de tomates a creamy tomato soup with real garden fresh flavors (chef recipe )
Today I am trying out another recipe from French chef Roger Vergé called the crème de tomates. a simple creamy tomato soup that is full of sunny flavors. healthy, fresh and silky this tomato soup shows what simple pleasure are all about. Written recipe:
???????? ENROLL IN MY COOKING COURSE FOR BEGINNERS:
???? SUBSCRIBE TO MY CHANNEL:
???? JOIN OUR NEWSLETTER►
????????INGREDIENTS????????
400 grams ripe fresh tomatoes (or good quality ones out of a can)
1 garlic clove
2 or 3 twigs of thyme
1 medium size white onion
30 grams butter ( for the onions)
250 ml clear chicken stock
80 ml good quality cream (heavy cream)
1 egg yolk
half a teaspoon sugar
salt and pepper to season.
2 tablespoon diced tin tomatoes for the garnish
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
creamed bean soup with bacon and mushroom (in the style of Joel Robuchon)
This week we walk in the steps of a famous French chef called Joel Robuchon and try to recreate and adapt one of his recipes. The crémé légère de haricots au lard is a creamed bean soup that is blended with chicken consommé, whipped cream, mushroom and pan fried pancetta. The whipped cream added at the end adds a real fluffiness to the soup. Note: the original recipe uses truffles but for today porcini mushrooms will do. ???????? ENROLL IN MY ONLINE COOKING CLASSES:
???? SUBSCRIBE:
???? NEWSLETTER►
????????INGREDIENTS????????
150 grams (5.29 oz) white cocos beans if you can find some (I used cannelini beans instead)
half a carrot
half a onion pricked with 2 cloves on it
3 garlic cloves
1 small bouquet garni
50 to 100 grams (1.7 to 3.5 oz) non smoked pork belly
250 ml (1 cup) clear chicken broth
80 ml (2.7 Fluid oz) cream (heavy whipping cream)
1 tablespoon duck fat
To finish the soup:
30 grams (1 oz) streaky bacon or pancetta (very finely diced)
2 or 3 tablespoons dried porcini mushroom (have to be soaked first before used)
in 1 teaspoon duck fat
just before serving add:
80 ml (2.7 Fluid oz) whipped cream (to add to the soup just before serving)
Note: I think that shitake mushrooms could work as well
***********************************************************************************
VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Let's make French party food : cheese and mushroom tartlets
if you have friends over and are looking for some French party food to put on the table then this cheese and mushrooms tartlets are the perfect finger food recipe. a simple base of shortcrust pastry filled with a creamy and cheesy mushroom béchamel topped with breadcrumbs and melted butter. broiled in the oven and serve.
???????? ENROLL IN MY ONLINE COOKING CLASSES:
???? SUBSCRIBE:
???? NEWSLETTER►
????????INGREDIENTS????????
Enough to make 4 tartlets of 10 cm (4 inches) diameter
For the béchamel sauce:
300 ml whole milk
15 grams butter
15 grams plain flour
1 small bay leaf
1 small shallot
1 or 2 cloves
salt and pepper (seasoning)
1 pinch grated nutmeg (seasoning)
For the filling:
300 grams button mushrooms
100 grams grated cheese ( gruyere, comté , or cheddar cheese)
For the tartlets:
300 grams shortcrust pastry (the tartlets have to be blind baked beforehand)
Videos on how to make a shortcrust:
By hand:
with a food processor:
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Lautrec style French garlic soup.
This French garlic soup ( sometimes called garlic veloute) is a regional specialty from the south of France it's creamy, silky and flavorsome. It's super healthy. According to some health pundits garlic soup is more potent than antibiotics. Get the recipe:
As far as culinary skills go, this is a great recipe to practice with because it uses mayonnaise as a binding agent. This is not a technique you commonly see in recipes.
This particular recipe comes from the village of Lautrec regarded as one of the prettiest villages in the south west of France. Ideally you should try to get your hands on the pink variety of garlic but if this is hard to come by then any purple variety is fine.
Ingredients needed :
2 liters of homemade white chicken stock
10 garlic cloves.
A few leaves of fresh sages
A pinch of Espelette or cayenne pepper
Salt and pepper for the seasonning
For the mayonnaise:
1 egg yolk
1 teaspoon of dijon mustard
A pinch of salt and pepper
150 ml of sunflower or peanut oil
For the garnish:
Slices of toasted baguette
How to make the white chicken stock:
How to make a mayonnaise:
**************************************************************
GET THE WRITTEN RECIPES ON MY WEBSITE:
**************************************************************
IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY
CHANNEL
*Become a subscriber and click the bell icon so you never miss a cooking tutorial
*Sign up to my Patreon page and join the FCA community:
*Spread the word about the channel and the website
*Check out my Amazon cookware page (affiliate link)
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Set a quality fine mesh sieve:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
MICROPHONE:
HANDHELD CAMERA:
DSLR PHOTO CAMERA:
PORTRAIT LENS:
MACRO LENS:
Mushroom Tortellini Soup: Holiday Countdown 2022! ~Dinner Party Tonight
Welcome to Dinner Party Tonight's Holiday Countdown! We begin this year's festivities with a twist on a classic: HOMEMADE TORTELLINI SOUP with MUSHROOM FILLING & BROTH!
SUBSCRIBE for more:
Click the bell icon to be first in line for new videos!
Visit our website!
Follow us on Instagram:
Randy's Amazon Influencer Page:
Disclaimer: None of the brand shoutouts were solicited. We just love them and wanted to share with you all so ENJOY!!!