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PREVIOUS ON THE ROAD RECIPES

WARMING WINTER SOUPS


bean noodle tuna soup

 

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smoked oyster mussell soup

Smoked Oyster or Mussell Soup

Ingredients
1 x 410gm can chicken consomme
3 x 85gm can smoked oysters or mussels – drained and slightly chopped
1 tomato – finely chopped
1 1/2 cups milk
1 1/2 cups water
1 cup cream
1/2 tspn dried mixed herbs
4 tblspns plain flour
2 tblspns dry sherry (optional)
pinch sugar
salt & pepper to taste

Directions
Place the soup, mussels, tomato, milk and water into a saucepan and bring to the boil, then remove from the heat.
Place the flour into a separate small bowl and gradually add the cream and herbs and mix until smooth. Add to the soup mixture and stir through.
Stir over low heat until hot, but not boiling.
Remove from the heat and add the sherry, sugar and seasoning.
Serve with crusty fresh bread.
Serves 4 to 6

chicken noodle and corn soup

Chicken Noodle & Corn Soup
A delicious soup that doesn’t get much easier to make.

Ingredients
1 pkt chicken noodle soup
1 pkt cream of chicken soup
3 to 4 cups of water (depending on how thick you like your soup)
1 x 420g can of creamed corn
salt & pepper to taste

Directions
Combine packet soups with water, stir to blend, and then add corn and salt & pepper to taste. Heat through, then serve.

bean noodle tuna soup

Bean, Noodle & Tuna Soup

This mix might sound a bit strange, but it tastes really nice, and even if you aren’t too keen on the inclusion of the tuna, it gave the soup a lovely flavour and was not overpowering.

Serves 4


Ingredients
1 tblspn oil
2 cloves garlic - chopped
3 spring onions - chopped
1 tspn ground cumin
1 to 2 fresh red chillies – chopped (remove seeds if you don’t want it too hot!)
500g packet fresh Hokkien noodles – cooked as per packet directions.
3 cups chicken stock (packet or stock cubes)
1 x 270ml can coconut milk
1 x 410g can Edgell Green Beans - undrained
1 x 425g can Tuna in Brine - undrained
2 tblspns chopped fresh coriander - optional


Directions
Heat the oil in a large pan then add the garlic, spring onions, cumin and chilli and cook for 2 to 3 minutes or until tender.
Add the cooked noodles and stock, bring to the boil and simmer gently for 5 minutes.
Add the coconut milk, beans and tuna. Stir gently to mix and then simmer for another 1 to 2 minutes or until heated through.
To serve, place soup into serving bowls & sprinkle with coriander, serve immediately.
Hint: You may need to add more chicken stock and/or coconut milk if the mixture is too thick.

 

 

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