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22
Comforting chicken soup
• 600 ml chicken stock (made using a stock cube)
• 60 g finely chopped onion
• 200 g small bite size cauliflower florets
• 200 g carrots, cut into 1 cm slices
• 200 g raw boneless chicken breast fillets, skinned and cut into 1.5 cm cubes
• 1 bunch of fresh herbs (i.e. sprigs of parsley, thyme and bay leaf tied together with string)
• Salt and freshly ground black pepper
TO SERVE
• 2 tablespoons double cream (optional)
• 1 tablespoon coarse grain mustard (optional)
• 1 tablespoon chopped fresh parsley
Pour half of the stock into the soup-maker. Then add the ingredients in the following order:
chopped onion, cauliflower florets, sliced carrots, diced chicken, fresh herbs, salt (remember the
stock will be salty), black pepper and remaining stock. Fit the top. Select the “chunky soup”
setting. Meanwhile mix the cream and mustard together. Pour the sauce into a small bowl; set
aside.
When it has finished cooking, remove the top and discard the bunch of herbs. Serve the hot soup
garnished with the chopped parsley and a swirl of sauce.
Serves 4
You can give the soup an oriental flavour by adding soy sauce, rice vinegar and chopped fresh
coriander instead of the mustard cream sauce.
5-vegetable soup
• 150g thinly sliced leeks
• 150g carrots, chopped into cubes
• 100g courgettes, chopped into cubes
• 150g turnip, chopped into cubes
• 100g chopped onion
• 1 garlic clove, peeled
• 1 stick of celery, thinly sliced
• 700 ml water
• Salt, pepper
TO SERVE
• A bit of emmental or grated French comté cheese, croutons.
Place all the ingredients in the soup-maker. Choose the « soup with pieces » setting.
Serve with some grated cheese and croutons, browned in butter.
If you want to make this soup more filling and serve it as a main meal, substitute 100g
carrots and 100g leeks for 250g potatoes.
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