Chicken and vegetable soup / Tuna souffle

Getting bored of using the same cookbook for most of my dishes and so I decided to use a cookbook I haven't really read for a long time. Was at Junction 8 Bishan NTUC, waiting for my mom, browsing through cookbooks and I thought this wasn't too bad. Cooking for One and so I got it for my student days. For today, as we had a heavy lunch at Tiffinbites, we decided to have something light. Just a soup and something special.



The weather is changing and so chicken and vegetable soup was on the menu, to make sure that M doesn't fall ill while braving the cold. She is rather susceptible to invisible organisms especially since she's been putting in a lot of OT these days. So all I did for this soup is to throw in some chicken meat, peas, carrots, cauliflower, onions and potatoes into chicken stock, simmer till they are all cooked and you have a really healthy meal.



To prevent this meal from being too bland, I whipped up something special from the cookbook. Tuna souffle. This is my first time with this recipe and I honestly didn't expect anything to happen, i.e. the souffle to rise and puff. I was staring at it through the oven glass initially. I went to check something on the internet. I came back and I was astonished to find that it was actually rising. The recipe involves mixing bread crumbs, cream and spring onions and letting it stand for 2 minutes. Add in tuna, lemon juice and eggs. Mix well, season and pour it into the ramekin dishes. Cook for 20-30 minutes in the oven at 200 degrees till the souffle is golden and well puffed. Serve with spring onions on top. I am really really happy with this dish.