Chilled Plum Tomato Soup With Coriander, Yoghurt Quenelle
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Greek | Superchefs | 1 | Servings |
INGREDIENTS
| 6 | Spring onions | |
| 1 | Red chilli | |
| 10 | Plum tomatoes | |
| 1 | Lemon | |
| 12 | Coriander leaves | |
| 150 | g | Greek set yogurt, 5 oz |
| Sugar to taste | ||
| Cinnamon to taste | ||
| Salt and pepper | ||
| 1 | Egg | |
| 110 | g | Egg pasta dough, 4 oz |
| 55 | g | Chicken breast, 2 oz |
| 1 | Spring onion | |
| 1 | Red chilli | |
| 30 | g | Peanuts, 1 oz |
| Salt and pepper |
INSTRUCTIONS
Cut the tomatoes in half and deseed. Place the onions, tomatoes, lemon juice and liquidise until a thin puree. Season to taste with sugar, cinnamon, salt and pepper. To make the dumplings: Puree the chicken, onion, chilli and peanuts in a food processor. Roll out 30cm x 10cm length of egg pasta dough. Paint the pasta length with whisked egg. Evenly place 4 equal quantities of chicken mix on one half of the length of pasta dough. Fold over the pasta and seal tightly. Cut into desired shape. Blanch in boiling water for 2 minutes. Drain and pan fry in olive oil until golden. Serve in bowls wiht 2 tsp of yogurt, a coriander leaf and one chicken peanut dumpling. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 382
Calories From Fat: 188
Total Fat: 21.9g
Cholesterol: 232.8mg
Sodium: 124.2mg
Potassium: 646.2mg
Carbohydrates: 18.6g
Fiber: 4.9g
Sugar: 6.5g
Protein: 31.8g