Experiment 14: Almond Soup

Prelab:
As a side-dish (since I was expecting the adobo to have less soup), I thought of making soup. Now, the recipe says I should use pumpkin, but there aren't any pumpkins 'round here. I thought of using squash instead, since those two plants are of the same family. However, the sliced squash inside the fridge had molds, so I couldn't possibly use those! In the end, I just made up my own soup.

Date Performed: Dec. 4, 2009

Ingredients:
1 piece of chicken bouillon (a.k.a chicken cube)
3 cups water
3 small red onions, chopped
1/4 cup all-purpose flour
1 small potato
1 egg
parsley leaves
100 g almonds
125 g of chinese cabbage (a.k.a pechay) leaves (that is, about a small bundle)

Preparation:
Chop almonds in half. Roast almonds in an empty pot under low fire (for about 1-2 minutes), and then set aside. In the same pot, sautee onions in a minimal amount of oil. Put chicken bouillon and flour in 3 cups of water. Mix to dissolve (it doesn't have to be exactly a clear, homogenous solution, but rather, you mix it to lessen the clumps) and then pour in the pot. Set to a boil, then simmer.
After 10 minutes, add potatoes and stir a little.
After another 10 minutes, pour beaten egg, stir and let it cook for about a minute. Then add the chinese cabbage and let it cook for about two minutes. Serve hot.

Post-lab:
Even though I messed the adobo, I got the soup right.