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Stocks, Soups & Sauces
Chunky White
Bean-Tomato Soup
Serves: 4
4 slices bacon, cut into 2½ cm pieces
1 medium onion, chopped
24 oz reduced-sodium chicken broth
2 (15-oz) cans navy or Great
Northern beans, drained and rinsed
1 (15- oz) can diced tomatoes
2 grams dried thyme
2 grams cumin
8 grams salt
2 grams black pepper
Directions:
1. Heat medium stock pot on
Medium-High (190°C) until hot.
2. Add bacon and cook for 5 minutes
or until it begins to brown,
stirring frequently.
3. Add onion and cook for 5 minutes or
until tender, stirring occasionally.
4. Remove any excess pan drippings.
5. Stir in remaining ingredients.
6. Turn PIC up to High (220°C)
and bring to boil.
7. Reduce to Medium-Low (80°C)
and simmer for 5-10 minutes
to blend avors.
8. With potato masher, mash
beans about 15 times to slightly
thicken soup.
Shrimp & Tofu Soup
Serves: 4
8 oz raw shrimp, cleaned,
peeled and deveined
30 oz shrimp or chicken stock
6 oz mushrooms
6 oz rice vinegar or white vinegar
4 oz soy sauce
5 grams sugar
5 grams fresh ginger
2½ grams black pepper
8 oz rm tofu, drained and cut
into bite-size pieces
14 grams cornstarch
14 grams cold water
4 oz frozen peas
4 oz shredded carrot
1 oz green onion, thinly sliced
Directions
1. Thaw shrimp if frozen; set aside.
2. In large sauté pan, combine chicken
broth, mushrooms, vinegar, soy
sauce, sugar, ginger, and pepper.
3. Bring to boil on High (220°C).
4. Once boil starts, reduce heat to
Medium-Low (80°C) and simmer
for 2 minutes, covered.
5. Stir in shrimp and tofu.
6. Return mixture to boil on
High (220°C).
7. Once boil starts, reduce heat to
Medium-Low (80°C) and let
simmer for 3 minutes, or until
shrimp turns pink.
8. In separate small container, stir
together cornstarch and cold
water to make slurry.
9. Stir slurry into soup and cook until
slightly thick.
10. Stir in peas, carrots and green
onions and cook for 2 minutes,
or until heat thoroughly.
Tip: Slurry is a cold liquid mixed
with cornstarch until smooth
and glossy.
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