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Recipes - Soup
Minestrone soup
Ingredients:
•30g butter
•60g streaky bacon, chopped
•1 large onion, chopped
•1 garlic clove, crushed
•3 celery sticks, chopped
•300g potatoes, peeled and cubed
•2 medium carrots, peeled and diced
•3 cabbage leaves, shredded
•3 tomatoes, skinned and chopped
•1.25L chicken stock
•11/2tbsp tomato puree
•11/2tsp worcestershire sauce
•11/2tbsp parsley, chopped
•75g pasta shells
•
•salt and pepper
Method:
1Melt the butter in the Cooking Pot and fry the bacon and vegetables until soft.
2Transfer the Cooking Pot into the Base Unit and add the stock.
3Add remaining ingredients except the parsley, pasta shells and parmesan cheese.
4Cover with the Glass Lid and cook for approximately
545 minutes before serving, add the pasta shells and parsley.
6When cooked, season to taste and sprinkle with parmesan cheese just before serving.
Lentil soup
Ingredients:
•125g smoked bacon, chopped
•1 large onions, chopped
•3 carrots, diced
•2 celery sticks, finley sliced
•200g orange lentils
•400g can of chopped tomatoes
•1.1L chicken stock
•3tsp worcestershire sauce
•1 bay leaf
•1tsp basil
•1tbsp parsley. chopped
•pinch of nutmeg
•salt and pepper
Method:
1Gently fry the bacon in the Cooking Pot until the fat begins to run.
2Add the onion, carrot and celery and fry until soft.
3Add all the remaining ingredients except the parsley and bring to the boil, simmer for 2 minutes.
4Transfer the Cooking Pot into the Base Unit.
5Cover with the Glass Lid and cook for approximately
6 If a smoother consistency is required, liquidise the soup after cooling and then reheat the soup in a pan.
7Sprinkle with parsley and serve.
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