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SHORT AND LONG SOUP
Serves: 4
Ingredients:
200 g
fresh Singapore noodles
12 (200 g) frozen mini dim sims
4 green onions, sliced
1-litre chicken stock
1 teaspoon crushed garlic
½ teaspoon chopped fresh ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
1. Place all ingredients except bok choy, bean
sprouts and dried onion in a 4-litre casserole dish
and cook on 1000 W for 16 to 18 minutes, stir
half way.
2. Add bok choy and cook on 1000 W for 2 minutes.
Serve in individual bowls topped with bean
sprouts and dried onion.
Hints:
1. To cook a single chicken breast. Place onto a
dinner plate. Cover and cook on 800 W for 3 to
4 minutes.
2. To reheat a single portion of soup. Place in a
microwave-safe dish and cook on 800 W for 2 to
3 minutes.
POTATO AND LEEK SOUP
Serves: 4 to 6
Ingredients:
4 (1 kg)
large potatoes, peeled, diced
2 medium leeks, thinly sliced
2 teaspoon dried thyme
3 cups hot chicken stock
1 teaspoon salt and pepper
250 ml cream
Method:
1. Place potatoes, leeks, thyme and chicken stock
in a 3-litre casserole dish. Cover and cook on
1000 W for 22 to 25 minutes.
2. Cool slightly. Puree potato mixture in a food
processor or blender, adding salt, pepper and
cream. Return to dish. Cook on 800 W for 4 to
6 minutes. Serve hot, in individual bowls.
CRAB AND CORN SOUP
Serves: 4 to 6
Ingredients:
1 tablespoon
oil
1 onion, finely chopped
425 ml boiling chicken stock
300 g can creamed corn
salt and pepper
170 g can crabmeat, drained
150 ml milk
3 tablespoons cream
chopped parsley for garnish
Method:
1. Place oil and onion in a 3-litre casserole dish.
Cover and cook on 1000 W for 3 to 4 minutes.
2. Add chicken stock, corn, salt and pepper. Cook
on 1000 W for 5 minutes.
3. Add crabmeat and milk and mix well. Cook on
1000 W for 3 minutes.
4. Stir in cream and sprinkle with parsley. Serve.
SPICY TOMATO SOUP
Serves: 4
Ingredients:
1
onion, sliced
2 small red chillies, chopped
2 cloves garlic, crushed
800 g can tomato pieces
1 tablespoon tomato paste
1½ cups chicken stock
1 teaspoon dried oregano
salt and pepper
Method:
1. Place onion, garlic and chillies in a 3-litre dish
and cook on 1000 W for 1 to 2 minutes.
2. Add tomatoes and tomato paste and cook on
1000 W for 8 to 10 minutes.
3. Pour in the stock and oregano. Cover and cook
on 1000 W for 15 minutes.
4. Purée in a food processor or blender if desired.
Season to taste with salt and pepper. Serve in
individual soup bowls.
HEALTHY PEAR SOUP
Ingredients:
350 g
pork rib (blanched in hot water)
3 pears (cut, with skin)
20 g sweet almond
10 g bitter almond
30 g dried scallop (soaked)
1 honey date
10 g wolfberry
10 g ginger (sliced)
1 litre water
salt to taste
Method:
1.
Place above ingredients in a microwave safe casserole,
covered partially. Set to 800 W for 20 minutes.
2. Continue to cook on 440 W for 90 minutes. (Stir
at ½ total time) Lastly add salt to taste.
- 77 -
Soups, Snacks and Starters
F0003CH50QP.indd 77F0003CH50QP.indd 77 2020/7/16 15:14:482020/7/16 15:14:48
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