Chilled Plum Tomato Soup With Coriander, Yoghurt Quenelle Recipe

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0 votes | 1070 views
Servings: 1

Ingredients

Cost per recipe $2.58 view details
  • 6 x Spring onions
  • 1 x Red chilli
  • 10 lrg Plum tomatoes
  • 1 x Lemon
  • 12 x Coriander leaves
  • 150 gm Greek set yogurt, (5 ounce) Sugar to taste Cinnamon to taste Salt and pepper
  • 1 x Egg
  • 110 gm Egg pasta dough, (4 ounce)
  • 55 gm Chicken breast, (2 ounce)
  • 1 x Spring onion
  • 1 x Red chilli
  • 30 gm Peanuts, (1 ounce) Salt and pepper

Directions

  1. Cut the tomatoes in half and deuseed. Place the onions, tomatoes, lemon juice and liquidise till a thin puree. Season to taste with sugar, cinnamon, salt and pepper.
  2. 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.
  3. Paint the pasta length with whisked egg. Proportionately place 4 equal quantities of chicken mix on one half of the length of pasta dough.
  4. Fold over the pasta and seal tightly. Cut into desired shape. Blanch in boiling water for 2 min. Drain and pan fry in extra virgin olive oil till golden brown.
  5. Serve in bowls wiht 2 tsp of yogurt, a coriander leaf and one chicken peanut dumpling.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 249g
Calories 347  
Calories from Fat 188 54%
Total Fat 20.92g 26%
Saturated Fat 7.73g 31%
Trans Fat 0.05g  
Cholesterol 214mg 71%
Sodium 126mg 5%
Potassium 676mg 19%
Total Carbs 21.75g 6%
Dietary Fiber 5.5g 18%
Sugars 9.24g 6%
Protein 21.69g 35%
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