Warmful, bowlful of Western Soup Menu

The liquid nourishment – Warmful, bowlful of Western Soup Menu.

Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”

A good starter that’s great when served hot.

Visit this link for the various recipes:



Clam Chowder Soup with Bacon


Clam Chowder with Bacon. Adding an extra savoury kick! 


Fews strips of bacon

1 packet frozen Cooked Okaido Razor Clam Meat or fresh clams

1 large carrot (diced)

3 stalks Celery (diced)

2 large potatoes (cubed)

1 big sweet onion (chopped)

2 tablespoons unsalted butter

3 tablespoons cream

3 bowls chicken broth

2 tablespoons Sherry Cooking Wine

Half cup all purpose flour

2 teaspoon sea salt

Grounded pepper to taste


Defroze razor clam meat.

If you are using fresh clams. you will need to boil them first. Deshelled and keep the meat for this soup.

Remove the razor clam intestinal tract.

Quick rinse the meat.

Marinate the razor clams with a tablespoon of Superior Light Soy Sauce and set aside.

In a large sauce pan,  add one tablespoon of unsalted butter and stir fry the chopped sweet onions till fragrant.

Add the bacon and cook until the bacon renders its fat and vegetables are good and soft for about 10 to 12 minutes.

Dust the vegetables with all purpose flour and stir to coat everything well.

Pour in the chicken broth and Sherry cooking wine and bring to a boil.

Add the razor clams,  the cream and the cubed potatoes, bring to a boil and boil hard for about 10 minutes until the potatoes break down (this will also help to thicken the soup and give a nice texture).

Season with salt and pepper.

Garnished the clam chowder soup with chopped scallions (optional)


You will notice that the soup will thickened after a while if not served immediately.

Suggest you add some extra chicken broth before heating the soup. Stir slowly over low fire to prevent the soup from burning.


For more Western Soup Menu, click here for some ideas.


Lobster Bisque Version 2

Lobster Bisque Version 2


To get the most flavour with lobster bisque, a rich stock is necessary using fresh lobster tails, shells and all.

The lobster shells are pureed with vegetables and cooked in the bisque to extract more flavour.

Lobster Bisque


2 lobster tails

3 tablespoons unsalted butter
1 large sweet onion sliced thinly
3 stalks celery diced
1 large carrot diced
2 tablespoons of minced garlic
1 small can of tomato paste
½ cup Sherry Cooking Wine
4 cups chicken broth
1 tin cream
1 tablespoon potato starch (for thickening)

Lobster meat (if not available) replace with crayfish meat


Clean and trim the lobster thoroughly.
Place a chopstick or wooden skewers starting from the body end and exiting through the joints near the tail end to prevent curling during steaming.
Steam the lobster until the shell turned red.
When cool, extract the lobster meat from the shell.
Set shells aside, place them in a zip lock bag, crack with a kitchen hammer.

In a non-stick pot, melt unsalted butter over moderate heat.
Add shallots, celery and carrots and cooked until softened about 10 minutes.
Stir in the garlic and sauté for another two minutes.

Add the lobster shells into the pot.

Pour in the white cooking wine. Increase the heat to high and simmer until almost all of the liquid cooks out about 5 minutes.
Stir in the tomato paste.

If the stock is too thick, slowly add the chicken broth.
Bring to boil and reduce the heat to simmer for another 30 to 40 minutes. Strain the stock through a fine mesh sieve and return the liquid to another clean pot.
Blend the solids in a blender and process until smooth.

Add the puree back to the pot and bring the mixture to simmer and cook for 15 more minutes.
If required, continue to add bit by bit additional chicken stock to dilute the bisque.

Strain the bisque through a fine metal sieve pushing the solids with a wooden spoon or ladle to get as much liquid out as possible. Discard the solids.

Return the small can of cream and bring to gentle simmer.

Slowly stirring the mixture.
Whisk the potato starch into 2 tablespoons of cold water and add to the bisque.
Continue to cook until the soup reaches desired thickness.
Serve the bisque on a soup bowl.
Place a few pieces of lobster meat (if not available) replaced by crayfish meat.

Garnish with cilantro or mint leaves.

A toasted piece of garlic bread will complement the soup well.

Minestrone Soup with Pastry Puff Topping

Pastry Puff PreparationMInestrone Soup with Pastry Puff Topping


Beef Brisket (8 to 10 pieces)
1 medium size carrot
2 potatoes
2 tomatoes
3 stalks of celeries
1 big sweet onion
1 packet Sunshine Puff Pastry (2 pieces)
3 bowls of home made chicken stock
Salt and Pepper


Rinse all the vegetables.
Cut all the vegetable ingredients into cubes .
Slice the beef brisket into cubes.
Heat wok and fry the sliced onions until transparent.
Add the beef cubes and all the other ingredients together with the chicken stock and simmer for half an hour.
Season with salt and pepper.

Pastry Puff Preparation:

Thaw the frozen puff pastry at room temperature for about 1/2- 1 hour
Dust the roller and surface you are working on with some flour. Cut a portion of the puff pastry.
Roll out the dough as thin as you can (about 1 mm).
Scoop the minestrone soup into oven safe soup bowls.
Cut out a piece of rolled puff pastry dough to cover the soup bowl. Secure the edges with water.
Using a pastry brush, brush egg all over the puff pastry so that it will have a nice sheen after baking.
Bake in preheated oven of 180C (356F) for roughly 10-15 minutes till the puff pastry is puffy and golden brown as shown in the photo.

How about Chestnut Soup for your Entree this Christmas?

How about Chestnut Soup for your Entree this Christmas?


20 roasted chestnuts

2 stalks of celery
1 medium size carrots
1 tablespoon of minced garlic
Half big onion
3 tablespoons of Chinese cooking wine (Hua Tiao Chiew)
4 bowls of home prepared chicken broth
Quarter cup of full cream
Pepper and coarse salt to taste


Heat wok and add one tablespoon of unsalted butter.
Add sliced celery, diced carrots and half sliced big onion with a pinch of coarse salt and sauté until the mirepoix has softened for about 10 minutes.
Add minced garlic and sauté for a few minutes until fragrant.
Add Chinese cooking wine (Hua Tiao Chiew) and bring to boil.
Cook until most of the liquid has evaporated.
Add chestnuts and sauté for another five minutes.
Add the chicken broth, stir together and leave it to simmer for about half an hour until the carrots are very soft.
Partially cover the pot.
Transfer the soup to the blender.
Return the blended mixture to the pot and add pepper and full cream.
Taste the soup and add more salt if required.
Serve in a bowl with chopped roasted chestnuts and cilantros.


If you do not have home prepared chicken broth, you can replace with chicken bouillon cubes).

I used Chinese cooking wine instead of white wine.

You can also use potatoes instead of carrots, but I prefer the colour of the carrots.

Merry Christmas!


Pumpkin Soup

Pumpkin Soup


Diced Half Kabocha (Japanese Pumpkin)
Four medium sized potatoes (diced)
2 big onions (diced)
Three bowls of home made chicken broth
1 small can of heavy cream
Sea salt and grounded pepper


Place all the ingredients except heavy cream in a medium sized wok.

Simmer until the vegetables are tender.
Remove from the heat.
Puree the soup in small batches (one cup at a time) using a food processor or blender.
Return to pot and bring to boil again.
Reduce the heat to low and simmer for another 20 minutes, uncovered.
Stir in heavy cream.
Pour into soup bowls and garnish with fresh cilantro leaves.


Recommend Kabocha (Japanese pumpkin) as it has the nicest flavour.

You can also serve this soup with crusty bread.

This is a simple recipe, if I can cook so can you.

Published: http://sg.openrice.com/recipe/detail.htm?recipeid=421