Green pea soup with crispy lup chung

Posted by adm On August - 13 - 2011

How to cook Green pea soup with crispy lup chung


  • 1 1/2 tbs peanut oil
  • 1 small brown onion, finely sliced
  • 1 long fresh red chilly, deseeded, finely shredded
  • 2 garlic cloves, humbled
  • 500ml (2 cups) chicken strain
  • 355g (2 1/3 cups) frozen peas
  • 25g English spinach leaves, water-washed
  • 1 lup chung (Chinese sausage), thinly sliced diagonally

How to:

  • Oestrus 1 tablespoon of oil in a saucepan over medium-low hotness. Add onion and ready, stirring, for 3 minutes or until subdued. Add chilli and garlic and make, stirring, for 3 minutes or until redolent.

  • Add the stock to the pan and bring to a simmer. Cook for 2 transactions. Add the peas and cook for 1-2 minutes or until the peas are bright green and tenderise. Stir in the spinach leaves and season with salt and peppercorn.

  • Place the stock mixture in the jug of a blender and blend until polish. (Instead, use a stick liquidizer.)

  • Heat the remaining oil in a frying pan over medium-high hotness. Add lup chung and cook for 20 seconds each side or until brown and scrunch. Transfer to a plate lined with paper towel. Divide the soup among Chinese tea cups, or small serving bowls or glasses. Sprinkle with the lup chung and serve straightaway.

  • Seves 8 as part of a degustation menu.

  • Time plan tip: Prepare the soup to the end of tone 3 capable 10 hours before. Store in an airtight container in the fridge. Just before serving, reheat the soup in a saucepan over medium heat and continue from tone 4.

  • Freezing tip: At the end of tone 3, sang-froid. Tag, date and freeze for up to three months. Thaw overnight in the fridge. Reheat and continue from tone 4.

  • Lup chung is available in the Asian section of Woolworths. If it's not uncommitted, use chorizo sausage instead.

  • Prepare time:10 min.

    Cooking time:15 min.

    Comments are closed.