Before you start this recipe remember to soak your barley the night before.
Ingredients 500 g chicken breasts 2000 g boiling water 15 g olive oil 120 g leeks, sliced (1 cm) 1 garlic clove, sliced 1 bay leaf 2 sprigs fresh rosemary 100 g pearl barley, soaked overnight, then rinsed and drained 140 g carrots, sliced (5 mm) 2 vegetable stock cubes (for 0.5 l each), crumbled 100 g fresh baby spinach 75 g frozen peas fine sea salt, to taste ground black pepper, to taste Method Place chicken and 1000 g boiling water in mixing bowl then poach 15 min/98°C/reverse speed slow. Carefully transfer chicken and cooking water to a large bowl and set aside to cool. Place oil and leeks into the thermo bowl and sauté 8 min/100°C/reverse speed 0.5 Add garlic, bay leaf, rosemary and pearl barley then cook 2 min/100°C/reverse speed slow. Add carrots, 500 g boiling water and 1 vegetable stock cube then cook 20-25 min/100°C/reverse speed slow until pearl barley is cooked. Meanwhile, drain and roughly shred chicken. Add shredded chicken, spinach, peas, remaining 500 g boiling water and remaining 1 vegetable stock cube. Stir in briefly with spatula then cook 5 min/100°C/reverse speed slow. Season to taste before serving.
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Ingredients
1 Large Leek, chopped 2 Potatos, peeled & chopped 1 Carrot, chopped 1 teaspoon, Garlic paste 15g Butter (click here for my homemade butter recipe) 15g Olive oil 1 Large Chicken breast, chopped into cubes 800g Water 2 teaspoon Chicken stock powder 200g Cream Method Place the leeks, potatoes and carrot into the thermomix bowl. Grate 8 sec/speed 5. Add garlic, butter and oil and saute for 4 minutes, 100 degrees, Speed 1. Add the chicken and cook for 3 minutes, 100 degrees, Speed 1. Add the water and chicken stock powder and cook for 30 minutes, Speed 1, 100 degrees. Add the cream and cook for a further 5 minutes, 100 degrees, Speed 1. Place the rice basket over the top of the thermomix lid (without the MC) to stop any splatters. Very slowly increase from Speed 1 to Speed 9 for 2 minutes or until completely blended together. If the thermomix starts to splatter or shake, turn the speed down and increase even more slowly. Orginal recipe https://thermobliss.com/thermomix-chicken-soup/ Ingredients
5g Garlic, minced 5g Ginger, minced 1 Chicken stock cube 1000ml Water 2 tins Creamed corn 300g Chicken thigh, sliced into small strips 1 Tablespoons Soy sauce 1 Tablespoons Chinese cooking wine 3 Spring onions, sliced pinch of White pepper 1 Tablespoon Cornflour 50ml cold water 2 Eggs Method Place ginger, garlic, stock cube, water, creamed corn, chicken, soy sauce, Chinese cooking wine, spring onions and white pepper into the thermomix bowl. Cook 20min/Varoma/speed 1. Whilst cooking soup,crack 2 eggs into a small bowl and mix well. In a separate bowl mix together cornflour and water. Once soup has finished cooking add the cornflour mixture and cook for a further 2mins/100deg/speed 2. Once finished run Thermomix on 1min/100deg/speed 1 and take the measuring cup off. Slowly drizzle whisked eggs into the soup through the hole in the lid. Let sit fora few minutes before serving. Serve with a small drizzle of sesame oil and spring onion if wanted. |