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Rachel Allen 19 Sept 2007
Rachel Allen
A native of Dublin, Rachel Allen is a busy mother and a professional cook, broadcaster, teacher and writer. She is now best known as the presenter of BBC ONE’s series Rachel’s Food for Living. Her philosophy on food is that good ingredients simply prepared will give great results. As Rachel will be preparing a zesty Aztec soup for Woman’s Hour, Jenni will be talking to her about making food and memories, simplicity and sophistication in the kitchen and her plans to get people who don’t normally cook to give it a go.

Rachel’s 4th BBC series, 'Rachel’s Food for Living', is on Saturdays, 11.30 am BBC One. Her book, 'Rachel’s Food for Living' is published by Harper Collins, ISBN: 978000725931X .

BBC Food
Rachel Allen

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Zac’s Aztec Soup
Serves 4-6

3 tbsp olive oil
2 onions, peeled and chopped
Salt and freshly ground black pepper
4 large cloves of garlic, peeled and chopped or grated
1 tsp chopped and seeded red chilli
1 litre (1 ¾ pints) light chicken stock
1 large chicken breast, diced into 1cm (½ inch) pieces
Juice of ½ a lime

For the salsa:
3 spring onions, trimmed and finely sliced
1 ripe avocado, peeled, stoned and diced into 5mm (½ inch pieces)
150g (5 oz) tomatoes (or cherry tomatoes), diced
Juice of ½ a lime
2 tbsp chopped coriander
Salt and freshly ground black pepper

  1. Heat the olive oil in a large saucepan over a medium heat and add the chopped onion; season with salt and pepper. Cover and sweat for 10 minutes or until the onion is soft. Add the garlic and chilli and cook for about two minutes. Add the stock and bring up to the boil, reduce to a simmer, add in the chicken and gently cook for 2-3 minutes until the meat is cooked. Turn off the heat, then add the lime juice.
  2. Make the salsa by mixing all the ingredients together, season with salt and pepper.
  3. To serve, ladle the hot soup into warm bowls and drop a large tablespoon of the salsa into each bowl.

Recipe courtesy of Rachel Allen.
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