Chicken Soup

INGREDIENTS :

(A)

1 tbsp unsalted butter or olive oil

1 small yellow onion

3 cloves garlic

3 stalks celery diced

120 g carrots, diced (approx 2-4)

312 g potatoes, diced

(B)

260 g chicken breast

700 g chicken stock/broth

1 tsp each: dried thyme, dried parsley

2 tsp chicken bouillon powder

2 bay leaves

Sea salt and pepper

58 g unsalted butter

45 g white all-purpose flour

500 ml whole milk

(C)

100 g heavy cream

140 g frozen peas

150 g frozen corns

(D)

186 g grated Cheddar cheese

Topping

6 Puff pastry ready-made

1 Egg wash

COOKING METHODS :

- (A) Place in onion and garlic, press TUBRO
Settings: Timer: 3 Seconds

- Add the butter, celery, carrots and potatoes, then saute.
Settings: Timer: 4 Minutes / Speed: 1 / Temperature: 100°C

- (B) Add all the chicken, stock/broth, seasoning, butter, flour, milk, in the mixing jar. Then continue saute until soup thicken.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 100°C

- (C) Carefully pour the heaving cream, frozen peas and corns in the mixing jar. Continue saute until thickened.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 80°C

- (D) Add the cheese and stir with spatula.

- Pour cooked chicken mixture into ramekins, leave to cool.
- Then cover with piece of puff pastry. Glaze puff pastry with beaten egg.

- Bake in preheated oven at 200°C for 20 minutes or until golden brown. Serve hot with mixed salad.
Settings: Timer: 20 Minutes / Temperature: 200°C

Nutrition Facts

0 servings

Serving size

pieces

Amount per serving
Calories768

% Daily Value *
Total Fat 49.2g64%

Saturated Fat 21.9g110%
Cholesterol 112mg38%
Sodium 850mg37%
Total Carbohydrate 55g20%

Dietary Fiber 5.6g20%

Total Sugars 10.3g
Protein 28.4g

Calcium 29mg3%
Iron 20mg112%
Potassium 821mg18%
Vitamin D 256mcg1280%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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