Morphy Richards Slow Cooker manual Recipes, Soups, Minestrone soup, Lentil soup, Method

48726 rev2:x 02/11/2009 14:26 Page 6

RECIPES

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Soups

Minestrone soup

	2.5 litres	4.5 litres
Butter	30g	55g
Streaky bacon, chopped
	60g	100g
Onion, finely chopped 1 large		2 large
Garlic cloves, crushed 1		2
Celery, chopped	3 sticks	4 sticks
Potatoes, peeled and cubed
	300g	500g
Carrots, peeled and diced
	2 medium	2 large
Cabbage leaves, shredded
	3	4

Tomatoes, skinned and roughly chopped 3 medium 4 large

Chicken stock	1.25 litres	2.25 litres
Tomato puree	11/2 tbsp	3 tbsp
Worcestershire sauce	11/2 tsp	3 tsp
Parsley, finely chopped
	11/2 tbsp	2 tbsp
Pasta shells	75g	150g
Parmesan cheese, grated
	2-3 tbsp	3 tbsp

Salt and freshly ground black pepper

Method

Melt the butter in a pan and fry bacon and vegetables until soft. Make up stock and add the stock, bacon and vegetables to the ceramic pot. Add remaining ingredients except the parsley, pasta shells and parmesan cheese. Place the ceramic pot in the base unit, cover with lid and cook for approximately 31/2-51/2hours. 45 minutes before serving, add the pasta shells and parsley. Adjust the seasoning if necessary and sprinkle with parmesan cheese. Serve with crusty french bread.

Lentil soup

	2.5 litres	4.5 litres
Smoked bacon, chopped
	125g	200g
Onion, finely chopped 1 large		2 large
Carrots, finely diced	3	4
Celery, finely sliced	2 sticks	4 sticks
Orange lentils	200g	400g
Can of chopped tomatoes
	400g	2x 400g
Chicken stock	1100ml	2 litres
Worcestershire sauce	3 tsp	4 tsp
Bayleaf	1	1
Basil	1 tsp	2 tsp
Parsley, finely chopped
	1 tbsp	2 tbsp

Pinch of nutmeg

Salt and freshly ground black pepper

Method

In a pan, gently fry the bacon until the fat begins to run. Add the onion, carrot and celery and fry until soft. Add all the remaining ingredients except the parsley and bring to the boil. Simmer for 2 minutes. Transfer to the ceramic pot. Place the ceramic pot into the slow cooker base, cover with the lid. Cook for approximately 31/2-71/2hours. If a smoother consistency is required, liquidise the soup after cooling and then reheat the soup in a pan. Sprinkle with parsley and serve with crusty french bread.

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