CHICKEN & LEMON SOUP
ingredients:
Butter 20 grams
4 shallots - finely chopped (use food processor)
1 carrot - grated
1 celery stalk - grated
Chicken breast skinless - 80 grams - small cubes
2 lemons
800 ml chicken stock
Method:
Heat butter in a large saucepan, add all vegetables and chicken pieces and cook for 8 minutes stirring occasionally.
Squeeze the juice from lemons and add to the pan along with the chicken stock, salt and pepper.
Slowly bring all to the boil and simmer for 50 minutes.
To effectively chop all ingredients it is recommended a food processor is used!
This dish serves 2.
Calories per serving: 98
FRENCH ONION SOUP
ingredients:
2 large onions - finely grated (use food processor)
Butter 20 grams
olive oil 20 ml
Flour all purpose 1 heaped tbsp (20 grams)
4 cups beef stock - 800 ml
Low fat Fromage Frais - 2 tbsp
Method:
Heat butter & oil in a large saucepan, add onions and lightly cook using low heat until golden, stir frequently.
Sprinkle flour over onions and continue to cook for 2 minutes.
Add stock and simmer for 25 minutes.
Ladle soup into serving bowl then add 1 tbsp of Fromage Frais
Serve with toast if desired.
This dish serves 2.
Calories per serving: 110
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