Chicken Egg Drop Soup

Chicken Egg Drop Soup

(Serves 2)

Ingredients:

• 4 Boneless, skinless chicken thighs cut into bite sized chunks

• 3 Oz (4 medium) Mushrooms, sliced

• ½ Medium red or green bell pepper, sliced into strips

• 2 Oz Bok choy, roughly chopped

• 2 Large eggs, whisked

• 2 C Chicken broth

• ½ tsp Salt (More to taste)

• 1 to 2 tsp Teeny Tiny Spice blend of choice

(Suggested blends: Chinese Five Spice, Penang Curry, Szechuan Spice, Xinjiang Spice)

Instructions:

1. Heat 2 pans over medium heat.

2. In one pan, place the chicken thighs, mushrooms, 2 Tbs of water and cover to steam.

3. Pour the chicken broth into the second pan and bring to a simmer.

4. After about 3 minutes, sprinkle the salt and spices on the chicken thighs and mushrooms, stir and add in the peppers and box choy. Cover loosely with a lid to keep the heat in and to allow most of the steam to escape.

5. At this point, trickle the beaten eggs into the simmering broth while whisking.

6. Pour the broth and egg into two soup bowls and top with the chicken and vegetables.

7. Adjust seasoning and salt to taste before serving.

Wild Daylilly and Egg Soup

Wild Daylilly and Egg Soup

(Per Serving)

Ingredients:

• 1 C Broth

• 1-2 Eggs

• 4-6 Wild daylily flowers

• ¼ tsp Teeny Tiny Spice Company spice blend of choice (Suggestions below)

• Salt and pepper to taste

(Suggested blends: Szechuan Spice, Chinese Five Spice, Xinjiang Spice)

Instructions:

1. Remove 3 petals from one side of each flower and arrange each of these petals in a soup bowl.

2. Heat broth and add spices, a pinch of salt and a dash of pepper.

3. Fry your eggs, adding a pinch of spice, salt and pepper.

4. Pour the broth in a bowl, place the eggs in the center and top with remaining petals.

5. Adjust seasoning to taste.

French Onion Soup

French Onion Soup

Ingredients:

• 4 Oz Butter or 8 oz pork belly or bacon cut into small chunks

• 2 Lb Onion, sliced into rounds

• 1 Pint Broth (vegetable, chicken or beef)

• ¼ tsp Salt

• ½ - 1 tsp Teeny Tiny Spice Company French Four Spice

• 4 Oz Cheese (Cheddar, Gruyere or Swiss), shredded

Instructions:

1. In a deep sauce pan or dutch oven, cook the pork belly or bacon until the fat is well rendered off. If using butter instead, just melt the butter in the pan.

2. Add the onion and cook until browned, stirring occasionally.

3. Add broth, salt and French Four Spice and cook just below a simmer for 30 minutes.

4. Adjust spices and salt to taste.

5. Pour soup into ovenproof serving bowls, top with shredded cheese and place under low broil in the oven until the cheese is melted. Remove from oven and serve.

Asparagus Soup

Asparagus Soup

Ingredients:

• 1 Small onion, chopped

• 3 Cloves garlic, chopped

• 1# Fresh asparagus, chopped

• 2 Tbs Butter

• 1 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• 1 C Sour Cream

• 2 C Milk

• Salt & pepper to taste

(Suggested Teeny Tiny Spice blends: French Four Spice, Hot Italian Spice, Montréal Seasoning, Shepherd Herb Mix)

Instructions:

1. In a pan, sauté the onion and garlic for 5 minutes.

2. Add the asparagus and spices and cook over medium low heat, covered, until the asparagus is soft.

3. Remove from heat, let cool a bit and in a blender, puree with milk and sour cream until smooth.

4. Pour the soup back into a pan, add salt and pepper to taste and heat before serving.

Garlic Soup with Harissa

Garlic Soup with Harissa

Ingredients:

For the paste:

• 2 Tbs Teeny Tiny Spice Company Harissa

• 2 Tbs Fresh lemon juice

• 1 Tbs Tomato paste

• 1 Tbs Olive oil

For the Soup:

• 4 Shallots, finely chopped

• 3 Celery stalks, finely diced

• 3 Tbs Butter

• 3 Tbs Olive oil

• Cloves of 3-4 bulbs of garlic, finely chopped

• 1” Piece of ginger, peeled and finely chopped

• 1 tsp Fresh thyme, chopped

• 1 C White wine

• 1 Pinch saffron

• 4 C Chicken or vegetable stock

• 4 Tbs Fresh parsley, chopped

Instructions: 

1. Sauté shallots and celery in butter and oil until translucent, about 10 minutes.

2. Add garlic and cook 5 minutes, stirring.

3. Add ginger, thyme and wine and simmer for 5 minutes.

4. Add saffron and stock and simmer 10 minutes.

5. Check seasoning and add salt if needed.

6. Remove from heat, let cool a bit before transferring the soup to a blender. Add the parsley to the blender and purée quickly, leaving the soup coarse.  

7. Warm the soup before transferring to bowls for serving. Add a dollop of Harissa paste and a drizzle of olive oil to finish.

Green Pea Curry with Cilantro & Lime

Green Pea Curry with Cilantro & Lime

Ingredients:

• 10 Oz Fresh or frozen sweet peas

• 1 Can full fat coconut milk

• 1 C Vegetable or chicken broth

• 2 Tbs Olive oil

• 1 Tbs Juice of a fresh lime

• 1 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• 1 Tbs Chopped fresh cilantro

• Salt and pepper to taste

Suggested blends: Tandoori Masala, British Curry, Vindaloo

Instructions:

1. Thaw frozen peas if using frozen.

2. Combine all ingredients except for the olive oil in a medium sized pot. With the burner on medium, heat through, stirring to mix in the coconut milk as the coconut cream melts.

3. Remove from heat and transfer to a blender. If you want to keep some of the peas whole, leave about ¼ of the mixture out. With the blender running, slowly pour in the 2 Tbs olive oil and blend the soup until smooth.

4. Add the mixture with the whole peas back in if you left some out.

5. Serve warm with extra chopped cilantro to garnish. 

Dairy Free Creamy Broccoli Soup

Dairy Free Creamy Broccoli Soup

Ingredients:

• 1 Crown of broccoli

• 1 Head cauliflower

• 3 C Chicken broth

• 1 Tbsp Teeny Tiny Spice Company Shepherd Herb Mix or blend of choice

• 1 Tbs Olive oil plus more for roasting

• Salt and pepper to taste

• Granulated or powdered garlic (to taste, optional)

Instructions:

1. Begin by roasting the cauliflower and broccoli, chopped, with a little bit of oil for 30-40 minutes at 425℉.

2. Add about three cups of the roasted cauliflower, a handful of the broccoli, 1 Tbs oil and the garlic and spice to a blender. Set the remaining broccoli and cauliflower aside. Pour in 2 cups of the chicken broth and blend until creamy.

3. Pour the soup into a pot and add in the broccoli and cauliflower that you had set aside.

4. Blend the remaining cup of broth in the blender to get any remaining soup that is left on the sides. Pour this broth into the pot to thin the thick mixture.

5. Add salt and pepper to taste.

6. Serve warm with croutons, bacon bits, or your favorite soup topping for some crunch. 

Curried Pumpkin Soup

 

Curried Pumpkin Soup

Ingredients:

• 1 Pumpkin (Sugar pumpkin or small baking pumpkin. You could also use a butternut squash)

• 1/2 or 1 Whole sweet apple (Use a green apple for a less sweet and tart soup)

• Half an onion (Yellow or white)

• 2 C broth

• 1/4 Cup full fat coconut milk

• 2 Cloves garlic, minced

• 1 Tbs cooking fat/oil

• 1 tsp salt

• 1 Tbsp Teeny Tiny Spice Company Massaman Curry

 Instructions:

1. Slice off the ends of the pumpkin, slice in half, scoop out the seeds, and bake with skin on until softened at 450℉. 

2. Carefully remove the skin.

3. Add flesh to your blender.

4. Heat oil in a large skillet then toss in garlic. Once aromatic, toss in apples, salt, and Massaman Curry. 

5. Cook until onions are softened then transfer everything to the blender. 

6. Deglaze the pan with a bit of the broth and pour contents into the blender.

7. Add broth and coconut milk to the blender.

8. Blend ingredients until creamy and thoroughly combined. Adjust spice and salt as needed. 

9. Heat to serve.