Our vegetable garden produces a lot of fruits this summer. We have bitter melons, tomatoes, jalapeno peppers and long beans. Not a lot, but more than enough vegetables for me and Lynard, I almost have to cook everyday in order to catch up.
I have made bitter melon soup before, but always with a can of Campbell soup. This year I decided to try something different. Not too difficult to make. Here is how: Saute some onion, garlic and ginger first, then add bitter melon and tomatoes to make the soup. I use store bought chicken broth, low sodium. Cook the soup on medium low heat for about 30 minutes, season with salt and pepper as needed. At the end, beat an egg and swirl on top, cook until set, really pretty. Tastes a little bitter and sour, interesting flavor.
— Tomato Bitter Melon Soup with Egg Drops —
Bitter Melon Chicken Soup
Today I continue my efforts to search for a home remedy to help get rid of my cold. I am willing to try anything. Thanks to our small vegetable garden behind the kitchen, we have fresh bitter melons readily available. All I need is some canned soup to make my job easier. Here is the recipe I created:
1 cup diced bitter melons (better if ripen a little)
1 small onion, chopped
1 tablespoon thinly sliced fresh ginger strips
1 can (10 oz) Campbell’s Chicken with White and Wild Rice Soup
2 cans water (or more)
Salt and soy sauce as needed
Mix soup and water in a small pot, cook on medium heat until boiling. Add bitter melons, ginger and onion. Cover the pot partially and cook until boiling again. Lower the heat a little, cook 5 more minutes. Season with salt and a few drops of soy sauce if needed. Serve with toasts. Good for a bad cold, like the one I have now.