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Soups – Gastroback 40986 Vital Mixer Pro User Manual

Page 28

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souPs

wonton soup

125 g

lean pork meat, trimmed and

roughly chopped

125 g

green prawns, shelled and dev-

eined

2 cm piece ginger, peeled and sliced

1 sp

soy sauce

½ tsp

salt

1 clove

garlic

¼ tsp

sesame oil

16

wonton wrappers

1 x 60 g egg, lightly beaten

1 litre

chicken stock

2

shallots, finely chopped

Place pork, prawns, ginger, soy sauce, salt,

garlic and sesame oil in blender jug and

pulse to a smooth paste. Place a teaspoon

of mixture slightly below centre of wonton

wrapper and brush edges of the wrapper

with egg. Fold wrapper in half to make a

triangle and press edges to seal, excluding

any air. Moisten the two edges of the trian-

gle with egg, bring together and pinch to

seal. Drop wontons into boiling salted water

and cook for 10 minutes. Meanwhile, bring

chicken stock to the boil in a saucepan,

reduce heat and simmer 2-3 minutes. Lift

out wontons from boiling water and place

four wontons each in four individual bowls,

spoon over chicken stock. Garnish with

chopped shallots.

sweet corn and bacon soup

1 sp

oil

1

onion, chopped

4 cloves

garlic, peeled and crushed

2 tsp

ground coriander

1 tsp

cajun seasoning

2 cups

fresh corn kernels, thawed

3 cups

chicken stock

250 ml

milk

125 ml

cream

3

bacon rashers, rind removed

and chopped

2 sp

snipped chives

Heat oil in a large saucepan and add onion,

garlic, coriander and cajun seasoning. Cook

over a medium heat, stirring constantly until

onion is soft; add corn, stock, milk. Bring to

boil, then reduce heat and simmer, covered

for 30 minutes. Cook bacon in a separate

pan until crisp, drain on absorbent kitchen

paper. Allow mixtures to cool. Transfer mix-

ture in two batches into blender jug select

mixing (level 1-12) function, blend until

smooth. Return soup to pan, add cream,

bacon and chives, heat through gently. Serve

immediately.

Pumpkin soup

2 sp

cooking oil

1 brown onion diced

2 cloves

garlic, crushed

400 g

butternut pumpkin, peeled and

diced

1 litre

chicken stock

Heat oil in a hot saucepan, add onions and

garlic and sauté 5 minutes. Add pumpkin

and toss to coat with the onion mixture, then

add the stock and bring mixture to the boil.
Reduce heat to simmer for 20 minutes and

cook with the lid on until the pumpkin is

cooked. Allow mixture to cool and transfer in

batches to blender jug. Select mixing (level

1-12), blend until smooth. Return pureed

soup to saucepan to heat through, check

seasoning before serving.

sweet peppered tomato soup

1 sp

oil

2 cloves

garlic, crushed

2

leeks, sliced

2 x 410 g canned tomatoes, mashed

2 tsp

chicken stock powder

1 sp

tomato paste

2 tsp

brown sugar

1

bay leaf

¼ tsp

dried thyme

1 tsp

chopped fresh mint

1 tsp

chopped fresh coriander

¼ tsp

ground cloves

2 sp

chopped fresh parsley

pinch cayenne pepper

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