This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert. more
This tasty chicken soup has the addition of poached eggs, making it both delicious and filling. Use fresh, home made stock for a better flavor..
Nutritional information:| Calories......... | 138 | Sugar........ | 1g |
| Protein........... | 16 | Fat............ | 7g |
| Carbohydrate. | 1g | Saturates.. | 2g |
Ingredients:
- 1 teaspoon salt
- 1 tablespoon rice wine vinegar
- 4 eggs
- 3/4 cups chicken stock
- 1 leek, sliced
- 4 ounces broccoli florets
- 1 cup shredded cooked chicken
- 2 open-cap mushrooms, sliced
- 1 tablespoon dry sherry
- dash of chili sauce
- chili powder, to garnish
1. Bring a large saucepan of water to a boil and add salt and rice wine vinegar.
2. Reduce the heat so that it is just simmering and carefully break the eggs into the water, one at a tine. Poach the eggs for 1 minute.
3. Remove the poached eggs with a slotted spoon and set aside.
4. Bring the chicken stock to a boil in a separate pan and add the leek, broccoli, chicken, mushrooms, and sherry and season with chili sauce to taste. Cook for 10-15 minutes.
5. Add the poached eggs to the soup and cook for 2 minutes more. Carefully transfer the soup and poached eggs to 4 soup bowls. Dust with a little chili powder and serve immediately.
