Breville SLC80 manual Contents Soups

Contents

Soups

	Page
Soups	R3
Chicken	R6
Beef, pork, veal and lamb	R8
Vegetarian	R13
Desserts	R15
Accompaniments	R17

Measurements used are Australian Standard Metric Cups and Spoons

Creamy tomato
	8
and lentil Soup

2 tablespoons olive oil

2 medium Spanish onions, sliced

4 garlic cloves, crushed

3 teaspoons minced chilli

4 cups tomato puree

4 cups beef stock

1⁄2 cup tomato paste

11⁄2 tablespoons brown sugar

11⁄2 cups/300g red lentils

11⁄4 cups/330ml cream

1⁄3 cup sun-dried tomato pesto

1.Heat oil in a non-stick pan. Cook onion over a medium heat until golden brown. Add garlic and chilli, cook for 1 minute.

2.Place onion mixture in the removable crockery pot. Stir in tomato puree, stock, tomato paste, brown sugar and lentils.

3.Cover with lid and cook on Low 6-8 hours or High 4 hours.

4.Stir in cream 1⁄2 hour before end of cooking. Replace lid and continue cooking.

5.Ladle soup into serving bowls and top each serve with 2 teaspoons sun-dried tomato pesto.

Serve hot with crusty bread.

Cajun kumera soup 8

2 tablespoons vegetable oil

8 bacon rashers, rind removed and chopped

2 large onions, sliced

1 tablespoon Cajun seasoning

1⁄2 teaspoon fennel seeds

4 garlic cloves, crushed

11⁄2 kg kumera, peeled and diced

6 cups chicken stock

1 x 300g can red kidney beans, drained and rinsed Sour cream, for serving

1.Heat oil in a non-stick pan. Cook bacon and onion over a medium heat, until onion softens and is light golden brown. Add Cajun seasoning, fennel and garlic, cook for 1 minute.

2.Place kumera into the removable crockery pot. Add bacon mixture and stock. Cover with lid and cook on Low 6-8 hours or High 4 hours.

3.Stir the soup at 1 hour before the end of cooking to mash the kumera. Stir in the kidney beans. Replace the lid and continue cooking.

4.Ladle soup into serving bowls and top each serve with sour cream if desired. Serve hot.

R2 R3