Cooking · Dinner · Family · Kitchen

Soup spaghetti

After Jy was born, Ks and I don’t usually cook at home. We’ll dine at his mom’s place about twice a week and we eat out or ta bao (have takeaways) on other days.
So to cook becomes a rather troublesome affair, especially when hardly shop for groceries, since there isn’t a need to.
And since I don’t have too much time with Jy after work, I’ll rather play more with her then to spend time in the kitchen.

However, ever since Ks and I tried the Mediterranean Tomato Cream Soup Spaghetti with Fresh Seafood from Yomenya Goemon, we’ve been obsessed with Soup Spaghettis.

menu_img_soupspaghetti03
There doesn’t seem to be another restaurant offering this item so we decided clear away the cobwebs in our kitchen and try to re-create this at home.
So one day, we sat Jy down in her high chair in the kitchen, banging on her tray with a pile of toys in front of her and got to work.

Cream cheese soup Linguine with Ham and mushrooms
Cream cheese ham mushroom

Ingredients:
2 servings pasta (About 100g)
250g mushrooms
100g ham
3 cloves garlic
1/4 white onion
1 Tbsp of Extra Virgin Olive Oil (EVOO)
2 cups Chicken stock
100ml cream
A handful of shredded Parmesan
Parsley
Pinch of salt and pepper

Instructions:
1. Cook pasta according to package instructions
2. Fry garlic and onion in EVOO until fragrant
3. Add mushrooms and ham
4. Season with salt and pepper
5. Add chicken stock and simmer for 10 mins
6. Add cooked pasta and bring to a boil
7. Plate up and top with cheese
8. Add cream to pan and bring to a light sizzle
9. Pour cream into the bowls & garnish with parsley

While the cream cheese was yummy, we wanted a closer rendition of the tomato soup spaghetti so here’s how we tweaked it.
P/s: Prawns were overcooked while simmering the soup. So set aside prawns after sauteing.

Tomato cream soup Linguine with prawns
Tomato cream prawns

Ingredients:
2 servings pasta (About 100g)
8 tiger prawns; peeled and heads separated (We used 10 cos we just love prawns!)
2 medium tomatoes; diced
3 cloves garlic
1/4 white onion
1 Tbsp of Extra Virgin Olive Oil (EVOO)
100ml cream
Parsley
Pinch of salt and pepper

Instructions:
1. Cook pasta according to package instructions, add prawn heads in pasta water to make stock
2. Fry garlic and onion in EVOO until fragrant
3. Add prawns
4. Season with salt and pepper and set aside
5. Add prawn stock (pasta water) and tomatoes, simmer for 10 mins
6. Add cooked pasta and bring to a boil
7. Plate up and top with prawns
8. Add cream to pan and bring to a light sizzle
9. Pour cream into the bowls & garnish with parsley

Of course, you can add cheese if you like, or switch prawns with other seafood/ meat.
This simple dish really revived my love for cooking and watching Ks slurp up the soup made my heart sing. : )
With definitely prepare more of this in the weeks to come!

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