Sunbeam HP5520 manual French Onion Soup, Pea and Ham Soup

Recipes continued

French Onion Soup

Serves 4-6

30g butter

1 tablespoon olive oil

4 large onions, finely sliced

2 cloves garlic, crushed

2 tablespoons plain flour ¼ cup brandy

4 cups beef stock

1 Baguette, thickly sliced

1 cup of grated Gruyere cheese or ½ cup parmesan

1.Heat oil and butter in a large saucepan over medium heat, until butter is foaming. Add onion and garlic and cook, until onion has softened. Make sure it does not colour.

2.Add flour and coat onion mixture. Gradually add brandy. Cook for 2-3 minutes until alcohol has evaporated. Transfer to slow cooker and add 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 is melting.

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

Pea and Ham Soup

Serves 6-8

1 tablespoon olive oil

2 onions, chopped

3 rashers bacon, diced

2 cups split peas

1- 1.5kg ham bone

2 litres water

2 large carrots, diced

2 sticks celery, sliced

2 bay leaves

2 tablespoons chopped fresh thyme Freshly ground black pepper

1.Heat oil in a large frypan, cook onion and bacon for 2-3 minutes or until onion is soft and bacon is slightly browned. Transfer to slow cooker.

2.Add remaining ingredients, reserving 1 tablespoon of fresh thyme. Cook on HIGH 3-4 hours or LOW 6-8 hours.

3.Remove ham bone from slow cooker. Pull off meat from the bone, removing excess fat and skin. Dice and return to the soup.

4.Stir through remaining thyme and season with freshly ground black pepper.

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