How to make Egg drop soup

Cauliflower Soup Recipe

Ingredients:

• 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
• 1 onion, roughly chopped
• 1/2 tsp. salt, plus more to taste
• 2 cloves garlic, chopped
• 1 head cauliflower, chopped
• 2 cups chicken or vegetable broth
• 1/4 tsp. freshly ground white pepper, plus more to taste
• 1/8 tsp. freshly grated nutmeg, plus more to taste
• 1 to 2 cups low-fat or whole milk
• 2 Tbsp. finely chopped parsley, optional

Preparation:

1. In a large pot over medium heat, melt 1 Tbsp. of the butter. Add the onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
2. Add the cauliflower, stir to combine, cover and cook 3 minutes. Add the broth, bring to a boil, reduce the heat to maintain a steady simmer, and cook the soup until the cauliflower is tender to the bite, about 10 minutes.
3. Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
4. Stir in the pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
5. Add the milk and cook over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
6. Meanwhile, if you want to add the parsley butter swirl, melt the remaining 2 Tbsp. butter and stir in the parsley.

Tomato and Spinach Soup

Ingredients

2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
1 large shallot, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 can crushed tomatoes, 28 ounces
2 cups good quality vegetable stock, available on soup aisle
1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
Salt and pepper to your taste

Directions
Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

Seafood Tom Yam

ingredients

• 4 shallots (chopped)
• 2 garlics (chopped)
• 1 onion (cut into wedges)
• 1 tomato (cut into wedges)
• 1 inch galangal - finely sliced
• 2 stalks of lemon grass (slightly crushed)
• 3 0r 4 kaffir lime leaves
• 2 or 3 bird pepper
• juice from 1 lime
• 1 tbspTom Yam Chilli paste
• 1 tbsp of Fish sauce
• 1 tsp sugar
• 3 cups of chicken stock/water
• 2 tbsp cooking oil
• 5 medium size prawns ,shells off,cleaned and cut into butterfly
• 5 medium size , slice into an inch thick.

directions

• 1
  heat the oil in a pot and saute the chopped shallots and garlic until transparent.add in the chicken stock/water into the pot, put the lid on and let it boil.
• 2
  when the stock is boiling put in all the aromatic ingredients - the galangal/ginger, slighty crushed lemon grass and kaffir lime leaves.
• 3
  then put in the Tom Yam Chilli paste, fish sauce , lime juice, sugar, the bird chilli pepper (slightly crushed), wedges of onions and tomatos.
• 4
  finally put the prawns and the squid into the boiling soup, cook for 3 to 4 minutes and then it’s ready to be served.

Yong tau foo soup

Ingredients

Serves: 5 

• 2 kg water
• a handful of ikan bilis
• a handful of soy beans
• 10 pieces pieces ready-made yong tau foo
• a pinch of salt

---

Directions

Prep:5min  ›  Cook:1hr5min  ›  Ready in:1hr10min 

1. In a large pot, boil the water. Add ikan bilis and soy beans. Cover the pot with a lid and allow to simmer under low heat for 1 hour.
2. Add the yong tau foo and cover the pot again. Allow it to simmer for 5 minutes.
3. Add salt to taste. Serve.

source: allrecipes

Fat Burning Soup & 7 Day Eating Plan

This 7 day eating plan includes the amazing Fat Burning Soup = FBS (recipe below ) was documented from the Sacred Heart Memorial hospital from patients who had to lose weight rapidly prior their heart surgury..

THEY LOST 10-17 POUNDS IN ONE WEEK

    THE 7 DAY EATING PLAN

DAY 1: Eat lots of fruit and FBS.[ Fat Burning Soup ] The FAT BURNING SOUP recipe is below. Eat all the fruit you want except Banana. Drink unsweetened herbal teas, fruit juices and plenty of water. Drink 6-8 glasses of water daily to wash away the uric acid waste that are accumulating in your body.

DAY 2: Eat lots of vegetables and FBS. Eat any and all the vegetables you want. Canned, fresh, or frozen (without adding any sauces). Eat., dark \green leafy veggies like Spinach, Swiss Chard, Parsley, Kale, Beet Greens are especially good to eat for high vitamin and mineral content.

For dinner, you can add a baked potato with butter along with your FBS soup. Do not eat any: corn, beans, nuts or peas.

DAY 3: Eat all the vegetables and fruits you want and lots of FBS. Do not eat potato’s today.
  
NOTE: AT THIS POINT IN THE PROGRAM

If You have eaten as directed above and have not CHEATED you will have already lost 5-7 lbs.

DAY 4: Eat lots of FBS and take 4 tablets of Alfalfa or Kelp ( from a health food store ) Drink plenty of water. And add bran or psylillium seed husks (from a health food store ) to your diet if necessary to keep your bowel movements regular.
  
DAY 5: Breakfast: fruit with lots of FBS in between. Lunch: Lots of vegetables DINNER: Beef, broiled fish or skinless chicken and tomatoes. You can have 6-8 oz. of beef and a large can of tomatoes or as many as 6 fresh tomatoes. Be sure to drink 6-8 glasses of water a day to wash away the uric acid waste in you body.

DAY 6: Eat lots of the FBS soup and veggies today. (no potatoes) You can have meat 2x today if you like and all the veggies you want. Eat dark green leafy veggies if possible. Especially kale, swiss chard, spinach and
zucchini Remember, the FBS is the base of your entire diet so eat lots of it.
  
DAY 7: Eat lots of FBS along with unlimited brown rice, fruit, and veggies. (No potatoes)

NOTE .... AT THE END OF DAY SEVEN, IF YOU HAVE NOT CHEATED, YOU WILL HAVE LOST 10-17 LBS. IF YOU HAVE LOST MORE THAN 15 LBS. GO OFF THE DIET FOR TWO DAYS BEFORE STARTING AGAIN AT DAY ONE.


FAT BURNING SOUP
THIS SOUP WAS USED AT THE SACRED HEART MEMORIAL HOSPITAL FOR OVERWEIGHT HEART PATIENTS WHO HAD TO LOSE WEIGHT RAPIDLY BEFORE THEIR HEART SURGEY.

BASIC FAT BURNING SOUP

2 large cans of tomato’s stewed, crushed, paste or a combination of all.
1 quart of Tomato Juice or V-8 juice (Option. Beef or Chicken broth)
6 - Lg. Yellow onions
1 oz of vegetable bouillon
2 - green or red peppers
1 large head of cabbage
6 stalks of celery
1 bunch of parsley

You will need a large covered pot. Cut up all above veggies and place all ingredients into pot with the tomato juice and canned tomatoes If you desire add additional seasonings such as seaweed, shitaki mushrooms, pepper, curry, bouillon, hot sauce, etc.... Cover pot and simmer for approximately 45 minutes or until veggies are very tender. Let soup cool. Then refrigerate.

ABSOLUTLY NONE OF THE FOLLOWING ARE ALLOWED:
Bread, Alcohol, Carbonated Beverages or Diet Sodas.

This Fat Burning Soup [FBS] can be eaten any time. Eat as much as you want any time you want. The more youeat the soup the more weight you will lose. Fill a thermos, take it with you during the day. Scoop some out of the frig and heat it up at any time while you're at home.

ROGER’S GOURMET-- FAT BURNING SOUP --
IT”S ABSOLUTLY DELICIOUS
1 - qt. of V-8 juice
1 - qt. Tomato juice
10 - fresh Roma Italian tomatoes (diced)
1 28 oz. can of Progresso (or another Brand Name ) of whole peeled tomatoes
1 28 oz. Progresso crushed tomatoes
1 28 oz. Progresso crushed tomatoes w/basil
6 - Lg. Yellow onions
1 bunch of watercress
3 tbl. apple cider vinegar
1 oz of vegetable bouillon (Dr. Jensen’s broth & seasoning) from health food store is the best
2 - green or red peppers
1 large head of cabbage
1 bunch of celery
1 bunch of parsley
1 oz of dill weed
3 tbl olive oil
6 cloves of fresh garlic
2oz. Bragg’s liquid aminos ( health food store item) OR 2 ozs. soy sauce

Put in a large pot and cook for 45 minutes until veggies are soft.. EEEMMMMM good

source: body-expressions