Wicklewood Wenchs Potato And Sweetcorn Soup Recipes

Steps:

• In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
• Mix the chives into the pot, and continue cooking 5 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potato all over with a fork, and then wrap in foil. Bake until soft, about 45 minutes. Remove from the oven and let cool.
• When cool enough to handle, halve the sweet potato and scoop out the flesh. Add the flesh to a food processor, along with the coconut milk, cinnamon, nutmeg and orange zest. Process until smooth. Season with salt and pepper. Fold in the walnuts if using.

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

Steps:

• Slice the potatoes.
• Place in a large pan with the stock and onion.
• Cook over a high heat until potatoes are almost cooked.
• Drain 2 cans of sweetcorn and add to the potatoes, reduce heat and continue to cook on a medium heat for a further 5 minutes.
• Remove from the heat and blend potatoes, corn and onion together with a blender, return to heat.
• Drain remaining cans of sweetcorn and stir into the soup, continue to cook until sweetcorn is warmed through.
• Season to taste.
• In a separate pan, melt butter and soften the spring onions.
• Serve soup while hot and garnish with the melted onion butter.

Steps:

• Heat oil and gently cook chicken, ginger and garlic for 3-4 minutes without browning.
• Blend cornflour with a little of the stock and add to pan with all the remaining stock and sweetcorn.
• Bring to boil, stir continuously and simmer for 7 minutes.
• Beat egg and lemon juice together and slowly trickle into the soup pan stirring with a fork or chopstick to form the egg strands.
• Season to taste, add spring onions and drizzle of soy sauce.

Steps:

• Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
• Blend the cornstarch with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
• Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with scallions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

Steps:

• Slice the kernels from the cob with a sharp knife.
• Heat the oil and add the corn, lemongrass, chilli, shallot, pepper and spring onion. Cook for 4 mins, stirring occasionally.
• Add milk, stock and lime leaves if using. bring to boil and cover. Reduce heat and simmer for 15 minutes.
• Remove lemon grass and add noodles cook for a further 5 mins until noodles are soft.
• Remove from heat and add the lime juice and coriander. Serve immediately.

Steps:

• Boil the stock and add all the other ingredients EXCEPT for the egg.
• Let cook for five minutes, stir in the egg.
• Serve.
• I said it was easy !