Kambrook KSC4, KSC3 manual Potato and Barley Soup

Water	1⁄2 cup/ 125ml	1 cup/ 250ml
Olive oil	1 tablespoon	2 tablespoons
Chicken Tenderloins, cut into 3cm pieces	500g	1kg
Onion, chopped	1	2
Garlic cloves, crushed	2	3
Paprika	1 tablespoon	2 tablespoons
Caraway seeds	1 teaspoon	2 teaspoons
Cracked black pepper	11⁄2 teaspoons	3 teaspoons
Tomato paste	2 tablespoons	4 tablespoons
Chicken stock	6 cups/ 11⁄2 litres	8 cups/ 2 litres
Commercially prepared Gnocchi	250g	500g
Sour cream to serve
Chopped parsley to serve

1.Place capsicum quarters, skin-side up under a hot grill until blackened.Transfer to a plastic freezer bag until cooked. Peel away the skin and process with the water until smooth.

2.Heat oil in non-stick pan. Cook chicken pieces over a medium heat, until lightly browned on all sides. Place chicken in the Slow Cooker.

3.Add onion to the pan and cook over a medium heat, until just soft. Stir in garlic, paprika, caraway seeds, pepper and tomato paste. Cook for 1 minute. Add the capsicum mixture to heat through.

4.Pour capsicum mixture and stock over chicken in the Slow Cooker. Cover and cook on HIGH 4 hours or AUTO 8-9 hours.

5.Fifteen to twenty minutes before required, add Gnocchi to the soup. Replace cover and continue to cook until Gnocchi has surfaced to the top of the soup.

6.Ladle soup into bowls.Top each serve with sour cream and parsley if required. Serving Suggestion:Accompany with grated Parmesan cheese and crusty bread.

Potato and Barley Soup
Ingredients	KSC3	KSC4
	3 litre Capacity	4.2 litre capacity
	Serves 4-6	Serves 6-8
Pearl barley	150g	200g

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