the soup recipes

Instructions:

1. Sauté Aromatics:
   • In a large pot, heat cooking oil over medium heat. Sauté the onion, garlic, and ginger until fragrant.
2. Add Chicken:
   • Add the chicken pieces and cook until they start to brown.
3. Pour Water:
   • Pour in the water and bring it to a boil. Skim off any scum that rises to the surface.
4. Simmer Chicken:
   • Lower the heat to a simmer and cover the pot. Cook until the chicken is tender.
5. Add Vegetables:
   • Add the sliced green papaya or chayote. Simmer until the vegetables are tender.

1. Season and Add Greens:
   • Season with fish sauce or salt to taste. Add the green chili peppers if using. A few minutes before serving, add the spinach or malunggay leaves.
2. Serve:
   • Serve the Chicken Tinola hot over steamed rice.

Tomato Basil Soup:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (28 oz each) whole tomatoes, undrained
• 1 cup vegetable or chicken broth
• 1 teaspoon sugar
• Salt and black pepper to taste
• 1 cup fresh basil leaves, chopped
• 1/2 cup heavy cream (optional)

Instructions:

1. Sauté Aromatics:
   • In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until softened.
2. Add Tomatoes:
   • Add the whole tomatoes, breaking them up with a spoon. Pour in the broth and add sugar. Season with salt and pepper to taste.
3. Simmer:
   • Bring the soup to a simmer and let it cook for about 15-20 minutes.
4. Blend (Optional):
   • If you prefer a smoother soup, use an immersion blender to puree the soup. Be careful when blending hot liquids.

1. Add Basil and Cream:
   • Stir in the chopped basil leaves. If desired, add the heavy cream for a creamier texture. Simmer for an additional 5 minutes.
2. Serve:
   • Ladle the Tomato Basil Soup into bowls and garnish with additional basil leaves if desired.

Both of these soup recipes are flavorful and comforting, perfect for a satisfying meal. Enjoy!