16
Method:
1 Place the sweetcorn kernels, red onion, garlic, cooked chicken,
m
ushrooms, ginger, soy sauce and spring onions into the Soup
M
aker Jug.
2 A
dd the stock up to the maximum mark and select the Chunky
Setting.
3 Four minutes before the end of the programme, add 1 or 2 nests of
fine noodles to the Jug and replace the Lid.
4 Divide the shredded chilli and chopped spring onion between the
bowls, spoon the soup over and serve immediately.
Ingredients:
• 100g sweetcorn from the cob, or
t
inned (drained)
• 1 red onion (approx 100g), finely
c
hopped
• 1 garlic clove, crushed
• 150g cooked shredded chicken
• 100g mushrooms, thinly sliced
• 1tsp fresh ginger, grated
• 15g spring onion, finely chopped
• 2tsp soy sauce
• 1.2L chicken stock, made from 2
cubes
• 50-100g fine egg noodles (1 or 2
nests)
Garnish:
• 1/2 red chilli (approx 10g)
deseeded and finely shredded
• 15g spring onions, finely
chopped
Chinese Style Chicken and Sweetcorn Soup
P
reparation time: 20 minutes
Cooking time: 28 minutes
S
etting: Chunky
Serves: 4
Method:
1 Place the peas, mint, ham, potato and hot stock into the Soup
Maker and select the smooth setting.
2 When complete, season with a little salt and milled pepper, add the
olive oil and crème fraiche and using the blend button blend the
soup again for 20 seconds and serve.
Ingredients:
• 600g frozen peas
• 20g fresh mint, leaves only
• 225g good quality cooked
ham, chopped/shredded
• 1 potato (approx 100g), finely
diced
• 800ml hot ham stock, from
cube
• Salt and ground black pepper
• 2tbsp olive oil
• 3 rounded tbsp, crème fraiche
Really Quick and Easy Pea, Ham and Mint Soup
Preparation time: 5 minutes
Cooking time: 21 minutes
Setting: Smooth
Serves 4
To Next Page
Loading...
Need help?
General
Weight and Dimensions
