Chicken ravioli soup

Posted by adm On January - 10 - 2012

How to cook Chicken ravioli soup

Ingredients:

  • 900g chicken clappers
  • 1 celery amaze, cut, coarsely sliced
  • 1 carrot, raw, coarsely shredded
  • 1 brown onion, halved, coarsely shredded
  • 1 tsp whole black peppercorns
  • 1 dried bay riff
  • 4 stems fresh parsley
  • 2.5L (10 cups) cold weewee
  • 170g orange sweet spud (kumara), raw, dig 2cm cubes
  • 170g turnip, raw, dig 2cm cubes
  • Saltiness & freshly ground black peppercorn
  • 2 (most 430g) single chicken breast fillets
  • 1/2 cup loosely packed coarsely chopped mixed fresh herbs (such as schnittlaugh, parsley and thyme)
  • 1 clove, humiliated
  • 1 x 270g pkt (8.5 x 8.5cm) fresh flour wonton wrappers
  • 80g (1/2 cup) frozen green peas, thawed

How to:

  • Combine the chicken castanets, celery, carrot, onion, peppercorns, bay flick, parsley and water in a large saucepan. Bring to the boil over medium-high hotness. Reduce heat to low and simmer, covered, skimming with a metal spoon occasionally, for 45 transactions. Strain the stock through a large sieve into a clean saucepan.

  • Place the stock over medium oestrus. Add the sweet potato and turnip and bring to the furuncle. Reduce heat to low and simmer for 15 transactions. Taste and season with salt and peppercorn.

  • Lag, place the wimp, herbs and garlic in the bowl of a food processor. Season with salt and peppercorn. Process until minced and combined. Transfer chicken mixture to a roll. Situation 6 wonton wrappers on a clean work rise. Place a rounded teaspoonful of chicken mixture in the centre of each wrapping. Brush edges of wrappers lightly with weewee, then fold in half diagonally to form a trilateral. Press the filling to flatten slightly lengthways and remove any air bubbles, then press the edges to stamp. Place on a tray. Repeat with remaining wrappers and chicken assortment.

  • Add the peas to the soup and cook for 2 transactions. Add chicken ravioli and gently arouse. Make, uncovered, for a promote 2-3 minutes or until the ravioli are tender and the peas are bright viridity.

  • Ladle soup among bowls and serve immediately.

  • Prepare time:30 min.

    Cooking time:75 min.

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