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RECIPES
LEEK AND POTATO SOUP
Serves 4
INGREDIENTS
1 ½ oz butter /40g
1 ½ tablespoons/25ml olive oil
2 leeks, thinly sliced
3 lbs/750g potatoes, roughly chopped
4 cups/1 litre chicken stock
Salt and white pepper
Chopped chives, to serve
METHOD
1.
Heat butter and oil in a large saucepan,
add leeks and cook, stirring, for 3-4
minutes until softened. Add potatoes
and stock. Bring to a boil then reduce
heat and cook, covered, for about 20
minutes or until potatoes are soft.
Remove from heat and allow soup to
cool slightly. Place lid on blender jug.
2.
Process soup in batches on BLEND until
just blended.
3.
Return pureed soup to saucepan; season
to taste and heat on low until hot.
4.
Serve soup topped with fresh
chopped chives.
NOTE
If soup becomes too thick when
cooking or blending add a little extra
stock or water.
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CHICKEN, CORN
AND GINGER SOUP
Serves 4
INGREDIENTS
1 ½ tablespoon/20ml peanut oil
4 green onions, thinly sliced
2 inches/5 cm piece fresh ginger, finely chopped
3 cups/750ml fresh or frozen corn kernels
4 cups/1 litre chicken stock
1 ½ tablespoon/20ml soy sauce
1 ½ tablespoon/20ml rice wine
½ teaspoon/2.5ml sesame oil
2 small chicken breast fillets, thinly sliced
¼ cup/60ml roughly chopped fresh coriander
(cilantro) leaves (optional)
White pepper to taste
METHOD
1.
Heat oil in a large saucepan, add onions
and ginger and cook, stirring, for 2
minutes. Add corn and cook, stirring
occasionally, for a further 3–4 minutes.
2.
Add stock and bring to a boil; reduce
heat and simmer for 10 minutes. Remove
from heat and allow to cool slightly.
3.
Transfer half of the mixture to blender
jug, place lid on blender jug and BLEND
for 30 seconds. Return pureed soup to
remaining soup in saucepan with soy,
wine, sesame and chicken. Cook on
a medium high heat until soup starts
to simmer and chicken is just cooked
through.
4.
Serve with fresh chopped coriander
(cilantro)and white pepper to taste.
8/04/13 10:10 AM
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