Shrimp & Tofu Soup; Chunky White Bean; Hollandaise Sauce; Roux - NuWave PIC2 Owner's Manual, Recipes & Tips

Shrimp & Tofu Soup
Serves: 4
8 ounces raw shrimp, cleaned, peeled
and deveined
3 ½ cups shrimp or chicken stock
6 ounces mushrooms
¼ cup rice vinegar or white vinegar
½ tablespoon soy sauce
1 teaspoon sugar
1 teaspoon fresh ginger
½ teaspoon black pepper
8 ounces firm tofu, drained and cut into
bite-size pieces
1 tablespoons cornstarch
1 tablespoon cold water
½ cup frozen peas
½ cup shredded carrot
2 tablespoons green onion, thinly sliced
Directions
1. Thaw shrimp if frozen; set aside.
2. In large saucepan, combine chicken
broth, mushrooms, vinegar, soy
sauce, sugar, ginger and pepper.
3. Bring to boil on High (425°F).
4. Once boil starts, reduce heat to
Medium-Low (175°F) and simmer for
2 minutes, covered.
5. Stir in shrimp and tofu.
6. Return mixture to boil on High
(425°F).
7. Once boil starts, reduce heat to
Medium-Low (175°F) and let simmer
for 3 minutes, or until shrimp turns
pink.
8. In separate container, stir together
cornstarch and water to make slurry.
9. Stir slurry into soup and cook until
slightly thick.
10. Stir in peas, carrots and green
onions and cook for 2 minutes,
or until heat thoroughly.
Tip: Slurry is a cold liquid mixed with
cornstarch until smooth and glossy.
46 • NuWave PIC2 Complete Cookbook
™
Chunky White Bean-Tomato
Soup
Serves: 4
4 slices bacon, cut into 1-inch pieces
1 Medium onion, chopped
3 cups reduced-sodium chicken broth
2 (15-ounce) cans navy or Great
Northern beans, drained and rinsed
1 (15-ounce) can diced tomatoes
½ teaspoon dried thyme
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
Directions:
1. Heat large pot on Medium-High
(375°F) until hot.
2. Add bacon and cook for 5 minutes
or until it begins to brown, stirring
frequently.
3. Add onion and cook for 5 minutes or
until tender, stirring occasionally.
4. Remove any excess pan drippings.
5. Stir in remaining ingredients.
6. Turn PIC up to High (425°F) and
bring to boil.
7. Reduce to Medium-Low (175°F)
and simmer for 5-10 minutes to
blend flavors.
8. With potato masher, mash beans
about 15 times to slightly thicken
soup.

Hollandaise Sauce

Yield: 1 cup
4 egg yolks
½ cup butter
½ teaspoons salt
½ teaspoon hot sauce
1 tablespoon lemon juice
Directions:
1. In 1.5-quart sauce pan, melt butter
on Medium (275°F); set aside.
2. Blend egg yolks in 3.5-quart
all-purpose stainless steel pot on
Low (100°F).
3. Increase temperature to Medium-
Low (175°F).
4. Pour hot butter into egg mixture in
steady stream, whisking until sauce
thickens.
5. Remove sauce from heat and add
remaining ingredients.
6. Stir well until sauce cools a bit.
Tip: If the sauce curdles, beat in a little
heavy cream.

Roux

Yield: 3-4 tablespoons
3 tablespoons unsalted butter
3 tablespoons flour
Directions:
1. In 3.5-quart all-purpose pot, melt
butter on Medium (275°F).
2. Add flour in stages and mix with
wooden spoon.
3. Continue stirring until it forms a
slurry or clumps.
4. Cook roux for about 5 minutes to
remove starch and nutty aroma.
Tip: If you want a Medium colored roux,
cook for 7-8 minutes. For a dark
roux, cook for 10-12 minutes.
• To make a sauce, add 1 cup
of warm milk or stock and whisk
until smooth. If too thick, add small
amounts of liquid.
• To make a cheese sauce, add
1 cup of grated cheese and 1
cup of warm milk or stock. Stir until
smooth.
Stocks, Soups & Sauces • 47 • 47