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Recipe 5
Soups
WONTON SOUP
Serves 4
1. Place ginger and garlic into the blender
jug and use the Pulse function until finely
chopped and combined.
2. Add pork, prawns, soy sauce, salt and
sesame oil into the blender jug and use
Pulse function until a smooth paste is
formed.
3. 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 triangle and press edges
to seal, excluding any air. Moisten the
two edges of the triangle with egg, bring
together and pinch to seal.
4. Drop wontons into boiling stock and cook
for 10 minutes.
5. Meanwhile, bring chicken stock to the boil
in a saucepan, reducr heat and simmer
2-3 minutes.
6. Lift out wontons from boiling stock and
place six wontons each in four individual
bowls, spoon over chicken stock. Garnish
with sliced shallots.
SWEET CORN AND BACON SOUP
Serves 4-6
1 tablespoon oil
1 onion, peeled and chopped
4 cloves garlic, peeled and crushed
1 tablespoon chopped fresh coriander
3 cups fresh corn kernels
3 cups/ 750ml chicken stock
½ cup/ 125ml milk
½ cup/ 125ml cream
3 bacon rashers, rind removed and finely chopped
1 tablespoon snipped chives, optional
1. Heat oil in a large saucepan and add onion,
garlic and coriander.
2. Cook over a medium heat, stirring
continuously until onion is soft; add corn,
stock, and milk. Cover with lid, bring to boil,
then reduce heat and simmer, covered for
20 minutes. Allow mixture to cool.
3. Cover with lid, bring to boil, then reduce
heat and simmer, covered for 20 minutes.
Allow mixture to cool.
4. Cook bacon in a separate pan until crisp,
drain on absorbent kitchen paper.
5. Transfer corn mixture in two batches into
blender jug, select the Blend function and
blend until smooth. Return soup to pan, stir
in cream and bacon and heat gently.
Serve immediately, garnished with chives if
desired.
2cm piece ginger, peeled and chopped
1 clove garlic, peeled and crushed
125g lean pork meat, trimmed and diced
125g green prawns, shelled and deveined
1 tablespoon soy sauce
½ teaspoon salt
¼ teaspoon sesame oil
24 wonton wrappers
1 × 60g egg, lightly beaten
8 cups / 2 litres salt reduced chicken stock
2 shallots, finely sliced
BBL550_IB_FA.indd 5 10/02/10 2:32 PM