Breville BEF200 - REV A10 Instruction Booklet page 23

SOUPS
CHICKEN ANd SWEET CORN SOUP
Serves 4-6
INGREdIENTS
1 Tablespoon peanut oil
1 clove garlic, crushed
500g creamed corn
150g cooked and shredded chicken meat
4 cups/1 Litre chicken stock
4 x 60g egg whites separated
1 teaspoon ground black pepper, for serving
1 Tablespoon finely chopped parsley, for serving
4 green shallots, sliced diagonally, for serving
METHOd
1. Heat oil in the frypan on
'High Sear' setting.
2. Add garlic, corn, chicken meat and stir
fry for 1 minute.
3. Add chicken stock and bring to the boil.
Reduce heat setting to 4-8.
4. Slowly add egg whites to hot stock
mixture, stirring continuously to create
fine shreds.
5. Cook for 2 minutes.
6. Serve hot, sprinkled with pepper, parsley
and green shallots.
NOTE
Egg yolks are not required in this recipe.
FRENCH ONION SOUP
Serves 4-6
INGREdIENTS
1 Tablespoon butter
1 Tablespoon oil
6 medium brown onions, finely sliced
1 clove garlic, crushed
2 Tablespoons plain flour
1 cup/250ml red wine
1 teaspoon chopped fresh thyme
6 cups/1500ml beef stock
Salt and pepper, optional
METHOd
1. Heat frypan on 'High Sear' setting, add
butter, oil, onions and garlic. Stir fry
until onions are golden.
2. Reduce to heat setting 8, stir in flour and
cook for 1 minute.
3. Gradually stir in wine and thyme and
cook until liquid is reduced by half.
4. Stir in beef stock, increase to 'High
Sear' setting and bring to the boil.
Reduce to heat setting 4, and simmer
for 15-20 minutes.
5. Add salt and pepper to taste
before serving.
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