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Soup Recipes continued
Sweet Corn And Crab Soup
Makes 6 to 8 servings
6 cups chicken stock
1 ½
cups chopped cooked chicken
440g can sweet corn kernels, undrained
250g crab meat, canned or fresh
½ cup chopped spring onions or shallots
1 tablespoon finely chopped fresh ginger
2 tablespoons cornflour
2
/3 cup water
2 tablespoons dry sherry
Salt and freshly ground black pepper
Greek Bean Soup
Makes 4 to 6 servings
250g dried haricot beans
1 litre water
2 medium onions, chopped
2 large carrots, chopped
2 stalks celery, diced
6 extra cups water
½ cup tomato paste
Salt and freshly ground black pepper
Place stock in cooking vessel. Add chicken,
corn, crab, spring onions and ginger. Heat to
boiling on No. 5. Reduce to Simmer. Blend
together cornflour and the 2/3 cup water; stir
into soup. Cook and stir until thickened and
bubbly. Cook, stirring for 2 minutes more.
Stir in sherry. Season to taste with salt and
pepper. Serve.
Add beans and the 4 cups water to cooking
vessel and bring to the boil on No. 5. Turn
off heat and allow beans to soak for 6 to 8
hours or overnight. Drain beans; return to
vessel and add onions, carrots, celery and 6
cups water. Heat to boiling on No. 5; cover
and reduce heat to Simmer. Cook for 1 ½
hours or until beans are tender, adding more
water as necessary. Stir in tomato paste,
season with salt and pepper. Cook for a
further 2-3 minutes. Serve.