Breville EW40 - Manual (Page 11)

CHICKEN AND SWEET
CORN SOUP
Serves 4-6
1 tablespoon peanut oil
1 cloves garlic, crushed
500g creamed corn
150g cooked and shredded chicken meat
4 cups chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green shallots, sliced
1. Heat the oil in the wok on high
sear setting.
2. Add the oil then garlic, corn, and chicken
meat and stir fry for 1 minute.
3. Add the chicken stock and bring to
the boil, reduce the heat to setting 2.
4. Add the egg whites and stir to break
them up.
5. Sprinkle with parsley and pepper.
Serve with sliced green shallots.
THAI HOT AND SOUR PRAWN
SOUP ‘TOM YUM GOON’
Serves 6
2 Kaffir lime leaves, cut in 1 / 2
1 stalk lemongrass, bottom third
finely sliced
1 teaspoon grated ginger
1 table spoon tom yum paste
4 button mushrooms, sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium green prawns, peeled
2 tablespoons lime juice
1. Add the first 6 ingredients into the wok
and heat on high sear, when the soup
boils, reduce the wok to a simmer,
setting 2, for 5 minutes to infuse
the flavours.
2. Add the tomato and prawns, return to
the boil, simmer for a further 5 minutes
or until the prawns are just cooked,
add the limejuice and serve.
Serve with corriander leaves.
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CHINESE WON TON SOUP
Serves 6
50g dried sliced mushrooms
2 teaspoons grated ginger
6 cups chicken stock
200g fresh egg noodles
24 prepared won tons (available frozen
from supermarkets)
4 green shallots, sliced
1. Place the mushrooms into boiling water
for 10 minutes then drain.
2. Place the ginger and stock into the wok
and heat on high sear setting to boil,
add the noodles and won tons, return to
the boil.
3. Reduce the heat to setting 2, simmer the
soup for 7 minutes to cook the won tons.
Serve with sliced green shallots.
FRENCH ONION SOUP
Serves 4-6
1 tablespoons butter
1 tablespoon oil
6 medium brown onions, finely sliced
1 clove of garlic, crushed
2 tablespoons of plain flour
1 cup red wine
1 teaspoon chopped fresh thyme
6 cups beef stock
1 tablespoon brown sugar
1. Heat the wok on high sear setting, add
the oil, butter ,then the onions and
garlic. Stir fry the onions until they have
a golden colour.
2. Add the flour and cook for 1 minute
3. Add then wine and thyme and reduce the
liquid by half.
4. Add the beef stock and brown sugar,
bring the soup to the boil. Reduce the
heat to setting 2, simmer the soup for
30 minutes, add salt and pepper if
desired before serving.
Serve with cheese croutons.
SOUPS cont’d
21
SOUPS
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