R7
Pumpkin soup
2 tablespoons cooking oil
1 brown onion, diced
2 cloves garlic, crushed
400g butternut pumpkin, peeled and diced
4 cups/1 litre chicken stock
1. Heat oil in saucepan, add onion and garlic
and sauté 5 minutes.
2. Add pumpkin and toss to coat with the onion
mixture. Add the stock and bring mixture to
the boil.
3. Reduce heat to simmer for 20 minutes with the
lid on, until the pumpkin is cooked.
4. Allow mixture to cool and transfer in batches
to blender jug.
5. Select the 5/puree speed, blend until smooth.
6. Return pureed soup to saucepan to heat through,
adjust seasoning before serving.
Sweet peppered tomato soup
1 tablespoon oil
2 cloves garlic, crushed
2 leeks, sliced
2 x 410g canned tomatoes, mashed
2 teaspoons chicken stock powder
1 tablespoon tomato paste
2 teaspoons brown sugar
1 bay leaf
1
⁄
4
teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander
1
⁄
4
teaspoon ground cloves
Pinch of cayenne pepper
2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan, add garlic and leeks,
cook over medium heat for 2-3 minutes or until
leeks are soft.
2. Combine tomatoes, stock powder, tomato paste,
brown sugar, bay leaf, thyme, mint, coriander,
cloves and pepper.
3. Pour into pan with leek mixture, bring to boil, then
reduce heat and simmer, uncovered for 20
minutes or until liquid has reduced by
one third.
4. Allow the mixture to cool.
5. Transfer mixture into two batches into blender jug,
select the 5/puree speed, blend until smooth.
6. Ladle soup into serving bowls, sprinkle with
parsley and serve immediately.
Soups
R6
Wonton soup
125g lean pork meat, trimmed and
roughly chopped
125g green prawns, shelled and deveined
2cm piece ginger, peeled and sliced
1 tablespoon soy sauce
1
⁄
2
teaspoon salt
1 clove garlic
1
⁄
4
teaspoon sesame oil
16 wonton wrappers
1 x 60g egg, lightly beaten
4 cups/1 litre chicken stock
2 shallots, finely chopped
1. Place pork, prawns, ginger, soy sauce, salt, garlic
and sesame oil in blender jug and pulse to a
smooth paste.
2. 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 triangle with egg,
bring together and pinch to seal.
3. Drop wontons into boiling salted water and cook
for 10 minutes.
4. Meanwhile, bring chicken stock to the boil
in a saucepan, reduce heat and simmer
2-3 minutes.
5. 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 tablespoon oil
1 onion, chopped
4 cloves garlic, peeled and crushed
2 teaspoons ground coriander
1 teaspoon Cajun seasoning
2 cups frozen corn kernels, thawed
3 cups/750ml chicken stock
1 cup/250ml milk
3 bacon rashers, rinds removed and chopped
1
⁄
2
cup/125ml cream
2 tablespoons snipped chives
1. Heat oil in a large saucepan and add onion, garlic,
coriander and Cajun seasoning.
2. 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.
3. Cook bacon in a separate pan until crisp, drain
on absorbent kitchen paper.
4. Allow mixture and bacon to cool.
5. Transfer mixture in two batches into blender jug,
select 5/puree speed, blend until smooth. Return
soup to pan, add cream, bacon and chives, heat
through gently.
Serve immediately.
BR8376 BBL600 Book AMEND DEC_06.qxp 22/12/06 10:53 AM Page R6
