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Cauliflower & Blue Cheese Soup
Serves: 4
Preparation: 10 minutes (+cooling time)
Cooking: 25 minutes
20g butter, chopped
1 large brown onion, finely chopped
1 tablespoon mustard powder
500g cauliflower, cut into florets
3 cups vegetable stock
2 cups water
60g mild blue vein cheese, chopped
½ cup light thickened cream
Chopped fresh chives, to garnish
Toasted sourdough bread, to serve
1. H eat oil and butter in a large saucepan
over medium-high heat. Add onion and
cook, stirring, for 3 minutes.
2. A dd powder and cook, stirring, for 30
seconds. Stir in cauliflower. Add stock and
water and bring to the boil. Reduce heat
to low and simmer, stirring occasionally,
for about 20 minutes or until cauliflower
is tender. Remove from heat. Set aside to
cool to room temperature.
3. U sing the stick blender, process soup
until smooth, using a gentle up and down
action. Return soup to a low heat; add
cheese and stir until hot and cheese melts.
Taste and season with salt and ground
white pepper.
4. L adle soup among serving bowls. Sprinkle
with chives and serve with toast.
16
Chicken, Sweet Corn & Bacon Soup
Serves: 4
Preparation: 15 mins (+ 10 minutes cooling time)
Cooking: 25 mins
3 rashers bacon, rind and fat trimmed, finely
chopped
1 medium brown onion, finely chopped
2 cloves garlic, crushed
2 x 420g cans sweet corn kernels, rinsed,
drained
2 trimmed celery sticks, finely chopped
1L chicken stock
1 cup water
2 small (280g) single chicken breast fillets
3 green onions, thinly sliced
2 eggwhites, lightly beaten
1. H eat a large saucepan on a medium heat;
cook bacon, stirring for 2 minutes.
2. A dd onion, garlic, half the corn and celery.
Cook, stirring, for 3-4 minutes.
3. A dd the combined stock and water and
stir to combine. Add chicken. Place lid on
saucepan and simmer for 15 minutes.
4. U se tongs to transfer chicken to a bowl.
Remove soup from heat. Set aside to cool
to room temperature.
5. U sing the stick blender, process soup until
almost smooth, using a gentle up and down
action.
6. S hred chicken and add to soup along with
remaining corn. Stir in onions. Taste and
season with salt and ground white pepper
Add eggwhites and cook for a further 1-2
minutes. Stir briefly. Serve.
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