Cool Jade Soup Recipes

Steps:

• Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2°C of chicken stock.
• Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. Set aside.
• Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine.
• Heat oil in a wok over medium-high heat. Stir-fry spinach for 30 seconds. Pour remaining 4°C chicken stock and sherry over spinach and bring to a boil. Add chicken mixture and bring to a boil, stirring rapidly.
• Season with 1 teaspoons salt. Thicken with dissolved cornstarch.

Steps:

• Simmer lima and green beans, water, broth, scallions, cumin, cayenne, and 1 teaspoon salt in a large saucepan over medium heat, covered, until beans are tender, about 15 minutes. Purée mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Chill (covered once cool) until cold, about 1 hour.
• While soup chills, purée herbs with oil and 1/4 teaspoon salt in cleaned blender.
• Season soup with salt and pepper. Serve with herb oil swirled in.