Leek and Potato Soup

RECIPES

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

¼cup/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.

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