Scallop Abalone Chicken Soup

Today my eldest child, Wannie, had her last paper in the SPM exam 2009. Oh what a relief ,for her as well as the family. For being the mother it's just as stressful seeing her going through that three weeks period. She was literally stretched out, physically and mentally. The timing was all wrong, her monthly p......, caught a fever from me and having rashers all over her body at the same time. Concerned , and consulted the elders, I was told that her body is weak. All I need to do is nourishes her back to health. Well I remembered having this particular soup cooked by mother. It's called Scallop Abalone Chicken Soup.A simple no fuss cooking process. Put two pieces of chicken together with three slices of dried abalone, four dried scallops into steam pot. Add 1 1/2 cups of water, some gogiberry and salt to taste. Double boil for five hours. I'm pretty sure you will like it.....you don't need to wait till you're sick before you try this recipe !

Chicken Herbal Soup

There's an old chinese saying that a good bowl of soup will nourishes one's ageing body.Sad to say,nobody seem to have the time, or bother to cook a proper soup these days. They either buy those can or packet for a quick-fix soup.Many of us however do consume 'essence'of chicken to replenish our body.I for one like to cook my own chicken herbal soup. Not much of a hassel actually, just put chicken whole or chopped pieces into pot, add herbal mix [best from Chinese herbal shops] or ready packed from supermarkets.Add water and double boiled for four hours.My suggestion,use the old chicken,the soup will turn out clearer and without doubt more flavour.

Pumpkin Soup

Ingredients

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 3 1/2 cups cubed fresh pumpkin
• 1 teaspoon fresh parsley
• 1 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• Toasted bread cubes.
  

Directions

1. Cut pumpkin into cubes.
2. Heat stock, salt, pumpkin, onion and garlic. Bring to a boil, reduce heat to low, and simmer for 15 minutes uncovered.
3. Puree the soup using a food processor or blender.
4. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 15 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley and toasted bread cubes.