A few weeks back (actually, our last Family Feast) I made what is called House Soup. I have just now gotten some time that I can post the recipe – or, what I would call the ‘guidelines’!
I actually just made this soup based off of a similar one that I was introduced to at my last job. There was a little Chinese Food place just down from our office, and this was the place that called to all of us at certain times – especially when it was cold here in the desert (truly a rare occurrence, even in the winter. So, we used the ‘bellow 80 degrees’ as a cold measurement!)
When you went in to this restaurant and ordered the House Soup, they actually made it fresh right there. Best…stuff…ever! I should go and see if this little place is still around.
Truly, there is no recipe for this wonderful concoction. You really just start with a chicken stock/broth base and go from there with the veggies. The constants are the 2 meats.
House Soup (this is my recipe for serving 6 people)
1 pound skirt steak – cut into strips
1 pound chicken breasts, cubed
2 pounds medium shrimp, shell and tail off
4 cups chicken stock or broth (more or less depending on how much of the ingredients you have – you will need to cover everything with the broth.
2 cups each of your choice of chopped veggies – my go to choices are:
Salt & Pepper - to taste
Soy Sauce – to taste
In a skillet cook steak until no pink is present. Remove and drain. Repeat the process for the chicken cubes.
In a large pot bring stock to a boil. Add in steak and chicken. Return to a boil for 10 minutes.
Add in all vegetables and shrimp. Add liquid to cover ingredients.
Return to a boil and cook until shrimp turns pink.
Ade salt and pepper to taste.
Serve with soy sauce should your guests choose to add it to their bowl of soup!
With this particular lunch I made a very simple dessert, jazzed up a bit.
Brownie mix (and necessary ingredients)
1 bag of Andes Mints, unwrapped
Bake a standard brownie mix as directed on the box.
Remove brownies from over and immediately lay the mints out over the hot brownies.
Wait 5 minutes and use a spatula to spread the melted mints.
There you have in – mint chocolate frosted brownies.