VEGETABLES MENU GUIDE
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| Range | (approx.) |
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| Fresh Soup |
| + 20°C | • Combine all ingredients except cream and nutmeg in a |
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| Pumpkin Soup |
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| Room temperature | casserole dish and cover with plastic wrap or glass lid. |
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| • When oven stops and STIR is displayed, stir soup. Continue |
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| cooking covered. |
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| Serves |
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| • The oven will stop again and display STIR. Stir soup and |
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| Ingredients; | pumpkin | 500 g |
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| 1000 g | 1500 g | 2000 g | continue cooking covered. |
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| small onion | 1 | 2 | 3 | 4 | • After cooking, stir and place in a blender or processor and |
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| chicken stock | 1/2 cup |
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| 1 cup | 1 1/2 cups | 2 cups | blend until smooth. |
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| cream | 1/2 cup |
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| 1 cup | 1 1/2 cups | 2 cups |
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| • Transfer to a serving bowl and stir in cream and nutmeg. |
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| nutmeg, salt, pepper | to taste |
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| to taste | to taste | to taste |
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| Season to taste. |
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5 |
| Potato and Leek Soup |
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| • Combine butter, leeks, potatoes and stock in a casserole |
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| Serves |
| dish. Cover with plastic wrap or a lid. |
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| • When oven stops and STIR is displayed, stir soup. Continue |
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| Ingredients; | butter | 50 g |
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| 75 g | 100 g | 125 g |
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| cooking covered. |
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| leeks (sliced and washed) | 1 | 2 | 3 | 4 |
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| • The oven will stop again and display STIR. Stir soup and |
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| potatoes, peeled and cubed | 2 | 3 | 4 | 5 |
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| continue cooking covered. |
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| chicken stock | 1 cup |
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| 2 cups | 3 cups | 4 cups |
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| worcestershire sauce | 1/2 ts |
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| 1 ts | 1 1/2 ts | 2 ts | • After cooking, stir and place in a blender or processor and |
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| cream | 1/2 cup |
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| 1 cup | 1 1/2 cups | 2 cups | blend until smooth. |
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| salt and pepper | to taste |
| to taste | to taste | to taste | • Transfer to a serving bowl and stir in worcestershire sauce |
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| and cream. |
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| Season to taste. |
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