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RECIPES
LEEK AND POTATO SOUP
Serves 4
INGREDIENTS
1 ½ oz butter /40g
1 ½ tablespoons/25ml olive oil
2 leeks, thinly sliced
3 lbs/750g potatoes, roughly chopped
4 cups/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 a 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. Place lid on blender jug.
2. Blend soup in batches on
Speed 1/SNOW until just blended.
3. Return pureed soup to saucepan; season
to taste and heat on low until hot.
4. Serve soup topped with fresh chopped
chives.
NOTE
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 ½ tablespoon/20ml peanut oil
4 green onions, thinly sliced
2 inches/5 cm piece fresh ginger, finely chopped
3 cups/750ml fresh or frozen corn kernels
4 cups/1 litre chicken stock
1 ½ tablespoon/20ml soy sauce
1 ½ tablespoon/20ml rice wine
½ teaspoon/2.5ml sesame oil
2 small chicken breast fillets, thinly sliced
¼ cup/60ml roughly chopped fresh coriander
(cilantro) leaves (optional)
White pepper to taste
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 water and bring to a boil;
reduce heat and simmer for 10 minutes.
Remove from heat and allow to cool
slightly.
3. Transfer half of the mixture to blender
jug, place lid on blender jug and blend
on speed 2/MIX for 30 seconds. 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.
4. Serve with fresh chopped coriander
(cilantro)and white pepper to taste.