Breville EW30XL - Manuel (Page 12)

MOROCCAN BUTTERNUT
SQUASH SOUP
Serves 4-6
2 tablespoons (30ml) cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoon paprika
2 teaspoons ground white pepper
2 cups (500g) Butternut squash, peeled
and diced
4 cups (1 liter) chicken stock
1 1 ⁄ 4 cup (310ml) sour cream
1 ⁄ 4 cup fresh cilantro, finely chopped
1. Heat the wok on high sear setting, add
the oil, sauté the onions, garlic, and
ground spices for 2 minutes.
2. Add the squash to coat with the onion and
spice mix, then add the stock and bring
the mixture to a boil.
3. Reduce the heat to setting 2, place the lid
on and cook the soup for 20 minutes,
until the pumpkin is tender when pierced
with a fork, transfer the mixture to a
blender to puree.
4. Return the mixture to the wok to heat
through, check the seasoning
before serving.
Serve with a dollop of sour cream
and cilantro.
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CHINESE WON TON SOUP
Serves 6
1 cup (200g) dried sliced mushrooms
2 teaspoons grated ginger
4 cups (1 liter) chicken stock
1 ⁄ 2 lb (225g) fresh egg noodles
24 prepared won tons (available refrigerated
or frozen from the supermarket)
4 green onions, sliced
1. Place the mushrooms into boiling water
for 10 minutes, then drain.
2. Place the ginger and stock into the wok
and heat on high sear setting to bring
to a boil, add the noodles and won tons,
return to a boil.
3. Reduce the heat to setting 2, simmer the
soup for 7 minutes to cook the won tons.
Serve with sliced green onions
FRENCH ONION SOUP
Serves 4-6
2 tablespoons butter
1 tablespoon (15ml) oil
6 medium brown onions, finely sliced
1 clove of garlic, crushed
2 tablespoons of all purpose flour
1 cup (250ml) red wine
1 teaspoon chopped fresh thyme
4 1 ⁄
2
cups (1.2 liter) beef stock
1 tablespoon brown sugar
1. Heat the wok on high sear setting, add
the oil, butter, then the onions and garlic.
Stir fry the onions until they have a
golden color.
2. Add the flour and cook for 1 minute.
3. Then add the wine and thyme and reduce
the liquid by half.
4. Add the beef stock and brown sugar,
bring the soup to a boil. Reduce the heat
to setting 2, simmer the soup for
30 minutes. Add salt and pepper if
desired before serving.
Serve with cheese croutons.
.
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SOUPS cont’d SOUPS cont’d