Breville EW30XL manual Soups cont’d, Chinese WON TON Soup, French Onion Soup

SOUPS cont’d

CHINESE WON TON SOUP

Serves 6

1 cup (200g) dried sliced mushrooms

2 teaspoons grated ginger

4 cups (1 liter) chicken stock

1⁄2lb (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

41⁄2 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

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

11⁄4 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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