Best Three Pearls Soup Recipes

THREE PEARLS SOUP

Steps:

• Remove sinew and membrane from the chicken breast, chop or mince very finely to almost a paste.
• Mix with ½ a tablespoon of the cornflour, milk, add the egg white and blend well.
• Skin the tomatoes, cut them in small cubes about the size of the peas.
• Bring the stock to the boil; add the peas and the tomatoes, when it boils again remove from the stove.
• With one chopstick pick up a little of the chicken mixture and drop that in the stock, go on until all the chicken is used up and you have lots of chicken bits/balls pea size.
• Put the pan back on high heat and bring to the boil again, mix the one-tablespoon of cornflour with some water, add to the soup, then add salt, white pepper and 1 tablespoon of the rice wine.
• Do a last taste check and serve.

THREE-ONION FARRO SOUP

Steps:

• Melt the butter in a Dutch oven over medium heat. Add the leeks, onions, scallion whites, 1 1/2 teaspoons salt and a couple turns of pepper. Cover and cook, stirring every 4 or 5 minutes, until the onion is very soft, about 15 minutes. Uncover, increase the heat to medium-high, and cook, adjusting the heat as necessary and stirring often, until golden brown, 35 to 40 minutes more. (Loosen and scrape up any browned onion with a splash of water as necessary.)
• Stir in the farro and wine and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the chicken broth, beef broth, Worcestershire, bay leaves and 2 cups water and bring to a boil. Reduce the heat and simmer until the farro is tender, about 15 minutes. Discard the bay leaves.
• Preheat the broiler to high with a rack set 4 inches from the heat source.
• Divide the soup among flame-proof serving bowls and sprinkle evenly with the Gruyere. Broil until the cheese is melted, 3 to 4 minutes. Sprinkle with the scallion greens and serve.