Soup Recipes continued
Sweet Corn And Crab Soup
Makes 6 to 8 servings 6 cups chicken stock
1 ½ cups chopped cooked chicken
440g can sweet corn kernels, undrained
250g crab meat, canned or fresh
½cup chopped spring onions or shallots 1 tablespoon finely chopped fresh ginger 2 tablespoons cornflour
2/3 cup water
2 tablespoons dry sherry
Salt and freshly ground black pepper
Place stock in cooking vessel. Add chicken, corn, crab, spring onions and ginger. Heat to boiling on No. 5. Reduce to Simmer. Blend together cornflour and the 2/3 cup water; stir into soup. Cook and stir until thickened and bubbly. Cook, stirring for 2 minutes more. Stir in sherry. Season to taste with salt and pepper. Serve.
Greek Bean Soup
Makes 4 to 6 servings
250g dried haricot beans
1 litre water
2 medium onions, chopped
2 large carrots, chopped
2 stalks celery, diced
6 extra cups water ½ cup tomato paste
Salt and freshly ground black pepper
Add beans and the 4 cups water to cooking vessel and bring to the boil on No. 5. Turn off heat and allow beans to soak for 6 to 8 hours or overnight. Drain beans; return to vessel and add onions, carrots, celery and 6 cups water. Heat to boiling on No. 5; cover and reduce heat to Simmer. Cook for 1 ½ hours or until beans are tender, adding more water as necessary. Stir in tomato paste, season with salt and pepper. Cook for a further
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