Breville BBL800, Instruction Booklet

Page: 27 / 36

27
SOUP
LEEK ANd POTATO SOUP
Serves 4
INGREdIENTS
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
METHOd
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 BLEND until just blended.
3. Return pureed soup to saucepan; season
to taste and heat on low until hot.
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
INGREdIENTS
1 tablespoon peanut oil
4 green onions, thinly sliced
5cm piece fresh ginger, finely chopped
3 cups 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
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 to cool slightly.
3. Spoon soup, no more than half full into
the blender jug. Place lid on jug. Select
BLEND and process until smooth.
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.
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.