Soups R3 - Breville EW40 Instructions For Use Manual

Soups
Chicken and sweet
corn soup
1 tablespoon peanut oil
1 clove 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.
. 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 .
4. Add the egg whites and stir to break them up.
. Sprinkle with parsley and pepper.
Serve with sliced green shallots.
Thai hot and sour
2-4
prawn soup 'tom yum goong'
2 Kaffir lime leaves, cut in half
1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 tablespoon 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  ingredients into the wok and heat
on high sear, when the soup boils, reduce the wok
to a simmer, setting , for  minutes to infuse
the flavours.
. Add the tomato and prawns, return to the boil,
simmer for a further  minutes or until the prawns
are just cooked, add the lime juice and serve.
Serve with coriander leaves.
6
R3