• 1 lb chicken thighs, bones removed, chopped into bite-size pieces
• 2 tbsp Chinese Five Spice powder
• 2 tbsp vegetable oil
• 1 onion chopped
• 4 celery stalks chopped
• 2 carrots shredded
• 1 bunch chopped cilantro
• 4 cups chicken stock
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp chili oil
• 1 bunch of bok choy, coarsely chopped

In a stock pot add the oil and the chicken that has been tossed and coated in the spice mixture. Brown, remove from heat and drain on paper towels.

In the same stock pot add the chicken stock, browned chicken, soy sauce and oils and cook for 3 minutes over medium heat. Next, add the other ingredients and bring to a boil, lower to a simmer and cook for 3-5 more minutes until desired doneness. I prefer to keep vegetables bright in color and still somewhat crisp, not over cooked and limp. Serve hot!

Here is a simple, yet classic soup. If you’re watching the calories beware as this one starts with a butter rich roux and has half and half cream in it, but it is so worth every drop.

• 4 cups coarsely chopped broccoli
• 1 batch of Roux
• 6 cups chicken stock
• 1 onion, chopped fine
• dash of nutmeg
• salt
• white pepper
• 10 oz. of half and half cream

Bring the chicken stock to a boil and poach the broccoli for 3-4 minutes until bright green and fork tender. Remove from broth and immediately chill under cold water to keep color and stop the cooking process.

In the soup pot bring the chicken broth back to a boil and slowly whisk in the roux to thicken to an almost gravy consistency. Add the onion, salt, pepper and nutmeg and cook on low for 5 minutes.

Drain the chilled broccoli and separate into 2 batches. Add 1 batch to a blender and add the half and half cream and puree. Pour this mixture into the soup pot and then add the remaining broccoli to the pot. Serve with crusty French bread and enjoy!

• 1 cube of butter
• 1/2 cup flour
• white pepper to taste

In a medium sauce pan melt 1 cube of butter and then add the flour. Let the flour absorb the butter and turn a golden brown, peanut butter-like consistency, cooking and bubbling for several minutes on low to medium heat. I usually add white pepper and use the paste immediately in soups. Just add this mixture to the liquid, be it beef or chicken broth, and whisk constantly to ensure thorough incorporation.

• 1 roasted chicken carcass (bones and skin)
• 1 brown onion, quartered, skin left on
• 3 ribs of celery, coarsely chopped
• 2 large carrots, coarsely chopped
• 6 dried red chilis
• 10 black and red peppercorns each
• 1/2 bunch parsley, whole

Add all of the above to a large stock pot, cover with water and bring to a boil. Reduce heat and let simmer for 3-4 hours. Let cool and then remove all large pieces from the pot and discard. Strain the broth and use immediately or cover and refrigerate for up to 5 days. The stock will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use.

If you want to have a very clear stock, bring it back to a boil and add 3 egg whites, stirring lightly until the turn white. The egg whites usually pick up the fine particles floating and you can then discard. Or you can simple use a fine strainer to keep it clear.

Being on the Master Cleanse you do not eat any food, it is strictly a internal cleansing phase, and a nice side effect is some weight loss. Unfortunately, the timing to make a soup while not being able to eat was tortuous and not advised! The Italian seasoned meatballs I use here are frozen and available at Costco. They are a great base for many dishes with sauces. i also have included a recipe in case you want to make from scratch!

Soup:

• 1/2 cube of butter
• 1 tbsp olive oil
• 1 large onion, chopped
• 1 bunch green onions
• 2 cups sliced carrots
• 2 cups chopped broccoli
• 3 ribs celery, chopped
• 1/2 bunch of Italian parsley, chopped
• 1 bunch spinach, chopped
• 2 tsp Italian seasoning
• 1 tsp red pepper flakes
• 3 crushed garlic cloves
• 4 fresh leaves of basil, chopped
• 1/4 cup Marsala wine
• 1/2 cup pearl couscous, orzo or small pasta shells
• salt and freshly ground black pepper to taste
• 4-14oz cans of chicken stock
• 24 Italian seasoned frozen meatballs, thawed or see recipe below

In a 8 qt pot melt the butter, olive oil and saute the onions, green onions and carrots until tender. Add the next 11 ingredients and bring to a boil. Set to a simmer and cook for 5 minutes covered. Add the meatballs and continue to cook on low for 15 minutes. Serve with broiled Garlic Parmesan bread. This can easily be eaten the next night after the flavors meld or be frozen for later – like in my case!

Homemade meatballs:

• 2 eggs beaten
• 1/2 cup grated Parmesan
• 1/2 cup Italian bread crumbs
• 3 tbsp chopped Italian parsley
• 3 cloves crushed garlic
• 2 tbsp Worcestershire sauce
• 1 tbsp Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 1 lb ground beef or veal (or ground meat of choice)
• 2 tbsp olive oil

In a mixing bowl combine everything together thoroughly, and roll into 1″ balls. Saute in the olive oil until lightly browned on the outside. Set aside.

When I made the move down to San Diego I was blown away that a new Yet Wah was built. Amazing design and the quality of the interior showed that no expense was too much for this new showcase. It was located down in the Sports Arena area and unfortunately for me and other quality Chinese foodies, it never caught on and went out of business.

I recently went to San Francisco to visit a friend and we went to a Yet Wah on Clement Street, unfortunately my memories were better then the food. I have added a few extra items to this soup to really make it a meal.

For the broth:

• 2 cans of chicken stock
• 5 dried red chili peppers
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp of cider vinegar

For the soup:

• 1 cup snow peas, ends cut off
• 4 green onions, sliced thin on the diagonal
• 1/2 cup chopped cilantro
• 1 small can sliced water chestnuts
• 8 large dried black forest mushrooms (from Asian market)
• 20-30 dried lily flowers
• 20 small cooked shrimp, tail removed
• 1/2 package of firm tofu, diced small
• 1 egg, whisked with a fork
• 4 chicken tenders, sliced into bite size pieces (optional)
• 1/4 cup cold water
• 1 tbsp cornstarch

In a bowl place dried mushrooms and lily flowers, cover with hot water to soak and rehydrate for 15 minutes. Drain, rinse and slice the mushrooms very thin lengthwise. Set both aside.

While the dried ingredients are soaking, add the chicken stock and dried red peppers to a cooking pot and bring to a boil. Lower the heat to medium and add the soy sauce, sesame oil and vinegar, cook for 10 minutes and remove the chili peppers.

Add to the pot the cornstarch and water mixture, stir to thicken. Next, while the broth is boiling slowly stir in the beaten egg and lightly stir the broth so it turns to egg threads. Lower the heat to medium, now add the remaining ingredients. Cook for 5 minutes and serve. I keep a chili oil on hand to spice it up more if needed.

• 1 lb chicken tenders or 4 boneless breasts, chopped into bite size pieces
• 1/4 butter
• 1/4 flour
• 1 tsp white pepper
• 3 cans of chicken stock
• 1/2 cup dry white wine
• 1 tsp dried tarragon
• 1/2 cup Grey Poupon mustard
• 1 onion chopped fine
• 2 carrots, peeled and chopped
• 3 celery ribs, chopped
• 2 cups cooked barley
• salt and fresh ground black pepper to taste
• 1/2 cup half and half cream
• dumplings (see following recipe)

In a large stockpot, melt butter over medium low  heat. Add the flour and white pepper and mix with a wooden spoon until a thick paste will forms. Let this get a toasty brown. Slowly add the chicken stock a little at a time to make the roux. This will act as a base and thickener for the stew. While the roux is slowly cooking add the white wine, tarragon and onion., stir and start the chicken and vegetables poaching.

In a large saucepan add the chopped chicken, carrots and celery. Add enough water to barely cover, place a lid on and bring to a boil. Lower heat and poach for 10 minutes.

Add the  mustard to the roux and stir to incorporate thoroughly. Next, add the chicken and vegetables, along with the broth and cream, to the roux mixture and stir. Let simmer on low to meld the flavors and add the dumplings as directed.

Dumplings:

• 2 2/3 cup of Bisquick mix
• 2/3 cup milk
• 1 tbsp sesame seeds
• salt and freshly ground black pepper

Mix the Bisquick, milk, sesame seeds and salt and pepper in a mixing bowl. Drop by spoonful onto the top of the stew, about a 1/4 cup each. Let cook for 10 minutes uncovered, then 10 minutes covered. Spoon dumplings onto a plate and reserve. Serve up the stew and top with dumplings.

• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped yellow onion
• 2 tablespoons finely chopped garlic
• 1/2 pound sweet or hot Italian sausage, casings removed
• 1/2 pound mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
• 1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
• 2 1/2 cups beef broth
• 2 1/2 cups mushroom or low-sodium chicken broth
• 1 cup chopped tomatoes, with their juice
• 1 cup dry red wine
• Pinch red pepper flakes
• 1/4 pound baby spinach, thinly sliced
• Salt and pepper
• 1 tablespoon chopped thyme
• Grated Parmesan cheese for garnish

Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, beef broth, mushroom or chicken broth, tomatoes and their juice, wine and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.

Add spinach and salt and pepper, stir well and simmer for 1 to 2 minutes more; stir in thyme. Ladle soup into bowls and top with Parmesan.