Sunbeam HP5500, HP4500 manual French Onion Soup, Creamy Pumpkin Soup

Recipes continued

French Onion Soup		Serves 4-6
20g butter
1	tablespoon olive oil
4	large onions, finely sliced
1	large clove garlic, crushed
1	tablespoon plain flour
4 cups beef stock
2 tablespoons brandy
1	Baguette, thickly sliced

1 cup grated Gruyere cheese or ½ cup parmesan

1.Heat butter and oil in a large saucepan over medium heat. Add onion and garlic and cook 2-3 minutes or until onion becomes transparent and soft. Make sure it does not colour.

2.Add flour and coat onion mixture. Gradually add brandy and 1 cup of stock. Cook for 3-5 minutes or until alcohol has evaporated. Transfer to slow cooker and add remaining stock.

3.Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.

4.Place bread on a baking tray in one layer, brush or spray with oil. Bake 5-10 minutes or until bread is crisp and lightly coloured. Top bread with cheese and cook a further 5 minutes or until cheese has melted.

5.To serve, place a slice of bread in a soup bowl, ladle in soup and top with extra cheese.

Creamy Pumpkin Soup	Serves 4
2 tablespoon olive oil
1 onion, chopped
1.5kg pumpkin, diced
4 cups chicken stock

Sea salt & freshly ground black pepper

1/3 cup cream or sour cream to serve (optional)

1.Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes, or until onion is soft.

2.Add diced pumpkin, cook, stirring, until pumpkin begins to soften and colour slightly. Transfer to slow cooker.

3.Add chicken stock and cook on HIGH 1- 2 hours or LOW 3-4 hours. Cool before pureeing.

4.Blend or process cooled soup until smooth. Reheat in slow cooker for about 1 hour on HIGH or until hot.

5.Serve with cream and extra ground black pepper.

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