Creamy Soup and Banana Springrolls
Macaroni Soup or Sopas
It's a Filipino kind of soup made with macaroni, vegetables, chicken and milk, (for creaminess). It’s usually eaten in the morning for breakfast or snack and a typical dish for the cold season. It’s a delicious dish anytime.
Today I used Penne pasta for this creamy soup instead of the traditional elbow macaroni. Like other dish, The secret for this hearty dish is the Broth, I used chicken bone in meat for a full bodied and rich taste.
Ingredients :
Penne pasta, 1 - 2 cups
Shredded chicken
Chicken broth
Celery, chopped
Onion, diced
Garlic, minced
Celery, chopped
Leeks, chopped
Carrots, julienne
Cabbage, ½ cup shredded
Fresh milk or evaporated milk, 1 ½ cup
Pandan leaf, (optional)
Salt and pepper
Procedure :
Make a Broth by boiling the chicken with bay leaves, peppercorns, onion and garlic. Simmer and set aside.
Saute the garlic, celery and onion until fragrant.
Add the leek and shredded chicken. Stir until lightly brown.
Add the chicken broth, fresh milk and pandan leaf, if using. Let it boil and simmer for 10 minutes.
Add the pasta and cook for 10-12 minutes.
Add the carrots, cabbage and cook until the vegetables are tender.
Season with salt and ground pepper.
Serve hot with boiled egg or a Banana spring roll for a traditional comfort food.
You can use your cooked left-over meat or add more vegetables for additional flavor.
Banana Spring Roll
Ingredients:
Banana plantain
Brown sugar
Spring Roll wrapper
Oil for frying
Water
Preparations:
Slice the Banana plantain, half an inch.
Sprinkled with brown sugar.
Place the spring roll wrapper in a diagonal shape.
Put the banana with sugar in the middle.
Roll the wrapper with the banana until done.
Seal the end with water and it’s ready to fry.
It's best to serve while warm. It's crispy and crunchy on the outside and soft and sweet on the inside.
Drain on kitchen towel for excess oil.
Enjoy this simple and tasty, ultimate treat anytime. It’s an easy and complete meal with fiber, protein and carbohydrates.