EGG DROP SOUP INGREDIENTS:

 Good-quality chicken or vegetable

stock: Either will do.
 Cornstarch: To thicken the broth a bit.
 Seasonings: Just a pinch of ground ginger,
garlic powder, salt and black pepper.
 Eggs: Which we will whisk and then drizzle
into the soup.
 Sesame oil: Absolutely essential in this
recipe, and also one of my favorite
ingredients!
 Green onions: Thinly sliced, to mix into the soup and also use as a garnish.
 Whole-kernel corn: Totally optional, but I love the extra flavor and texture it
adds.

PEPPERONCINI CHICKEN NOODLE

SOUP

INGREDIENTS:

Veggies:
 I kept this soup simple with just onion, carrots,
celery and garlic.  But of course, feel free to add
in extra veggies if you’d like Chicken stock: For
the foundation of our brothChicken: Any kind of
cooked and shredded/diced chicken will do

Pepperoncini peppers: You can either buy them whole or sliced, but we will
want to have them sliced/diced for the soup.  Feel free to also add in some of the
extra pepperoncini juice from the jar for extra flavor too.

Bay leaf, salt and black pepper: For seasoning.Pasta: 4 ounces of any

shape/type of (uncooked) pasta that you prefer.Optional toppings: Chopped
fresh basil, parsley or chives.

BOURBON CARAMEL SAUCE
INGREDIENTS:

 Bourbon: Or whatever kind of whiskey you love

best.
 Sugar: We’re going classic with granulated white
sugar for this sauce.
 Water: To mix with the sugar before boiling it.
 Heavy cream: Room temp (or warmer), otherwise the hot sugar will seize and
clump up when this is added.
 Butter: Also room temp, please.
 Vanilla extract: Optional, but I highly recommend adding some for extra
flavor.
 Salt: Add in however much sea salt you would like

HOMEMADE BBQ SAUCE INGREDIENTS:

Tomato sauce: One can of plain tomato sauce

(just puréed tomatoes, no extra ingredients).
 Apple cider vinegar: To add some tang to the
sauce.
 Honey: I really prefer the taste of honey as the
natural sweetener in this bbq sauce.  But you
could also sub in brown sugar or maple syrup.
 Tomato paste: To intensify the rich tomato
flavor in this sauce.
 Molasses: A must in Kansas City bbq sauce!
 Worcestershire: If making this sauce vegan, be sure to use a vegan brand of
Worcestershire.
 Liquid smoke: To give the sauce those important smoky notes.
 Spices: A combo of smoked paprika, garlic powder, black pepper, onion
powder and salt.  Plus a few optional pinches of cayenne, if you would like to
give the sauce some heat.

White Stock: Chicken, Veal

Ingredients
 5 to 6 pounds of beef (or veal or chicken
bones)
 4 ounces carrots
 4 ounces celery
 8 ounces onion
 For the Sachet:
 1/8 teaspoon thyme
 3 to 4 parsley stems
 1/2 bay leaf
 1/8 teaspoon whole peppercorns
 1 whole clove
Traditional Fish Stock

INGREDIENTS
 4 pounds fish frames (bones) from sole,
flounder, halibut, and/or turbot, cut into 2-
inch pieces and rinsed clean of any blood
 1/2 cup dry white wine
 About 2 quarts water
 2 medium onions, very thinly sliced
 4 stalks celery, very thinly sliced
 2 medium carrots, very thinly sliced
 2 dried bay leaves
 1/4 cup roughly chopped fresh Italian parsley leaves and stems
 6 to 8 sprigs fresh thyme
 2 tablespoons black peppercorns
 Kosher or sea salt
 DIFFERENT TYPES OF SOUP
Clear Soup
Clear soups are delicate soups with no thickening agent in them. Consommé, a French clarified meat or
fish broth, is a classic version of a clear soup.

Thick Soup
Thick soups are soups that are thickened using flour, cornstarch, cream, vegetables and other ingredients.
Depending on how you thicken a soup, you can get different textures and flavours.

Bouillon & Broth

Many cooks and writers treat bouillon and broth interchangeably. This is understandable because they are
essentially the same thing: a soup made from water in which bones, meat, fish or vegetables have been
simmered.
Consommé
A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of
carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock.

Bisque
A bisque is a creamy, thick soup that includes shellfish. Bisque is a method of extracting flavour from
imperfect crabs, lobsters and shrimp that are traditionally not good enough to send to market .

Cream
“Cream of…” soups come in a  and are the main type of soup found in our Campbell’s Condensed Soup
cans. Cream soups are traditionally a basic roux, thinned with cream or milk and combined with a broth
of your preferred ingredient.
Potage
Potage is a Medieval soup from Northern France. To make potage, you
take a variety of vegetables that you grow together in your garden add
some meat and then boil it all together with water to form a thick mush.