Tag Archives: butter

Cheesy Broccoli Soup

Broccoli! It’s our all time favourite. And today, we are going to introduce a new way to enjoy this good food. By the way, if you are crazily in love with broccoli (Like bly), you ought to take note of this. Too much of broccoli will actually cause hyperoxaluria and also interfere in blood thinning medications. Well we guess moderation is the key word when it comes to food.

We tried different version of making broccoli soup and we found a perfect recipe for a rich and flavourful cheesy broccoli soup (We’re going to share with you!). Just by looking at the pictures, you can imagine sipping the mouthwatering flavours of the soup! Oh yes, it definitely satisfies a cheese lover’s cravings!

Ingredients: 1 organic broccoli, 1 onions, 1/3 block of butter, 1 cup milk, 1/4 cheddar cheese, 2 cups organic veg broth, 1 small carrots, 1/2 cup flour

1. Steam broccoli & carrots till soft and toss with olive oil and salt
2. Blend broccoli with veg broth
3. Melt butter and stir-fry onions then pour into blender
4. Melt butter and add flour to achieve roux base
5. Add milk and 1/4 block of cheese and stir to ensure a smooth creamy base
6. Pour in everything from blender
7. Stir and mix well
8. Thicken when necessary
9. Garnish with shredded cheese and a piece of broccoli

(Serves 2 pax)

We’ll be sure to make our own croutons to top with our hearty soups!

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Posted by on October 17, 2012 in Uncategorized, Vegetarian


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Butter Pumpkin Soup

My in-laws are out-of-town, leaving behind Delsea the cute miniature schnauzer in our care. Our plan is to leave Delsea in the nearby pet hotel and take her home on weekends. Look at her lying lazily in the backseat of the car, ain’t she cute?

Sometimes i really wish weekends can be much longer for us to do all the things we love…..

We love to make soup, taste soup and improvise…

Tada! Our pumpkin addiction is back! There’s just so much you can do with this marvellous ingredient. Ever since we started roasting pumpkin instead of boiling it, the pumpkin soups really taste much more aromatic. It almost feel like you are trying to master a sport like tennis. You can’t do the serve no matter how the coach teaches you. Roasting pumpkin is like having the sudden realisation of how to serve the tennis ball. You feel the rhythm and start to understand the ball dynamics. It’s like bringing the game to the next level.

I guess this goes the same with a lot of things we are doing our best to achieve. Often, we get stuck without having real progress for an extended period of time but with perseverance, we can often achieve a breakthrough. Now there may be many different levels of mastery to achieve, it is important to keep up the spirits and recognise each milestone that we have achieved.

This time round, we explored a new method of getting pumpkin puree. Instead of removing the pumpkin skin before we roast it, we decided to cut the pumpkin in half and roast it in the oven. Now this really makes extracting the pumpkin puree a much easier task!

We added half a block of butter to the pumpkin soup.

It tastes so good…. you can almost feel the butter melting in your mouth! Butter combines really well with a large variety of soups.

Ingredients: Butter, roasted pumpkin, garlic, thyme, salt, milk, flour, olive oil.

Butter definitely adds a dense flavour to the soup. Pumpkin soup by itself has a very sweet and smooth taste. Adding butter creates a deeper texture to it without masking the natural sweetness of the pumpkin.


Posted by on September 2, 2012 in Pumpkin-based, Recipes


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Potato Cheese Soup-To Ah Yang with Love

Ah Yang, this entry is dedicated to you!

We hope this is a recipe you can enjoy in Scotland and think of us! Lol.

We can imagine you enjoying this soup with a few slices of toasted bread while studying in your residence during one of the cold, cold European nights. Hoe suggested some Irish stout to make it a more complete experience. 🙂

Potatoes alone might be abit too bland. That’s why we added cheese and curry powder to excite the taste bud.

Ingredients: Potatoes, cheese, cauliflower, curry powder, milk, garlic, onion, salt, pepper, butter

We blended 1 large potato using our food blender and cut the other potato into small cubes to add into the soup. The soup feels much better when you have some potatoes to crunch on and enjoy.

In order to lower the total calorie count for this soup, we cheated by adding cauliflowers so as to replace some of the high carbohydrate potatoes.

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Posted by on July 29, 2012 in Recipes, Vegetarian


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Garlicky Mushroom Soup

We always aim to add a touch of flavour to our creations. Instead of reproducing the good, old traditional mushroom soup receipes, this time we’ve added buttered garlics to this soup which is just marvellous!

And there you go, our new soup bowls from Francfranc. We did have to double our trips to the kitchen for refills but yeah, the look and fill of the bowls somehow just enhance the end product and make us feel we are making much better soup! Lol.

Ingredients: blended mushrooms(willows, shittake, baby portobello), chopped buttered garlics, milk, salt, lemon juice, thyme leaves.

For garlic lovers, you will be able to feel the crunchiness of chopped garlics in this savoury mushroom soup. The blended, boiled mushrooms form a strong, savoury base for the soup while the chopped buttered garlics add an extra dimension of smooth, creamy and crunchy taste to the whole experience.

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Posted by on May 6, 2012 in Mushroom-based, Recipes


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