Catler BL 8011 - Manual (Page 26)

R7
SOUPS
Leek and Potato Soup
Serves 4
40g butter
1 tablespoon olive oil
2 leeks, thinly sliced
750g potatoes, roughly chopped
1 litre chicken stock
Salt and white pepper
Chopped chives, to serve
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 the 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.
2. Blend soup in batches with lid on jug on
Speed 1/MIX 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.
TIP: If soup becomes too thick when cooking
or blending add a little extra stock or water.
Chicken, Corn and Ginger Soup
Serves 4
1 tablespoon peanut oil
4 green onions, thinly sliced
5cm piece fresh ginger, fi nely chopped
3 cups fresh or frozen corn kernels
1 liter chicken stock
1 tablespoon soy sauce
1 tablespoon shao xing cooking wine
½ teaspoon sesame oil
2 small chicken breast fi llets, thinly sliced
¼ cup roughly chopped fresh coriander
leaves (optional)
White pepper
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 the boil; reduce
heat and simmer for 10 minutes. Remove
from heat and allow cooling 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.
SOUPS