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C H I C K E N , C O R N A N D G I N G E R S O U P
Serves 4
Ingredients:
1 tablespoon peanut oil
4 green onions, thinly sliced
5 cm piece fresh ginger, finely chopped
3 cups (approx. 750 g) fresh or frozen corn kernels
1 litre chicken stock
1 tablespoon soy sauce
1 tablespoon shao xing cooking wine
½ teaspoon sesame oil
2 small chicken breast fillets, thinly sliced
¼ cup roughly chopped fresh coriander leaves (optional)
White pepper
Method:
1. Heat oil in a large saucepan, add onions and ginger and cook, stirring, for 2 min-
utes. Add corn and cook, stirring occasionally, for a further 3–4 minutes.
2. Add stock and bring to the boil; reduce heat and simmer for 10 minutes.
Remove from heat and allow to cool slightly.
3. Transfer half of the mixture and blend with lid on jug, on speed 2 / CHOP 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 and white pepper to taste.
Tip: Shao xing is a Chinese cooking wine and is available from Asian grocery stores
and some supermarkets.
M E D I T E R R A N E A N S O U P
Serves 4–6
Ingredients:
2 tablespoons olive oil
2 red onions, quartered
5 cloves garlic
1 large fennel, cut into thin wedges
3 zucchinis, roughly chopped
2 red capsicum, quartered and seeded
2 green capsicum, quartered and seeded
1–2 tablespoons olive oil
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