Chinese tomato soup and brussels sprout soup recipe

	Chinese tomato soup		Brussels sprout soup
	300 GRAM CHICKEN BREAST 3 CUPS CHICKEN STOCK 2 ONIONS, chopped 75 GRAM TOMATO PUREE 2 CANS TOMATOES 1 TSP GINGER POWDER 2 TBSP SUGAR 1 TBSP VINEGAR 50 GRAM RICE NOODLES SOME GREEN ONIONS, chopped		250 GRAM BRUSSELS SPROUTS, quartered 1 POTATO, peeled and cut in quarters 1 LEEK, sliced 3 CUPS VEGETABLE STOCK 1 CUP CREAM PINCH OF NUTMEG
Bring the chicken stock to the boil with the onions, the chicken, the tomatoes and tomato puree and simmer for 30 minutes. Take out the chicken and cut in in strips. Add the ginger, the sugar and the vinegar to the soup. Puree the soup and bring to the boil; add the chicken and the noodles and cook 3 minutes on low heat. Sprinkle with green onions.		Keep a few leek slices behind for decoration. Stir fry the potato, the sprouts and the leek for 5 minutes in hot butter; add the stock, bring to the boil, turn the heat low and cook the soup for 25 minutes. Puree the soup and add the cream. Reheat the soup before serving and sprinkle with nutmeg; decorate with leek slices.
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