Panasonic NN-SD376S manual Tip

Soups and Snacks

PUMPKIN SOUP

Serves: 4

Ingredients:
1 kg	pumpkin diced
1	onion, diced
2 cups	chicken stock
1 teaspoon	curry powder
	pepper

Method:

Place pumpkin and onion in a 2-litre casserole dish. Cover and cook on High for 12 minutes. Add chicken stock, curry powder and pepper. Cook on High for 10 minutes. Cool slightly. Purée pumpkin and liquid in blender or food processor. Pour into individual serving dishes and garnish with chives.

SHORT AND LONG SOUP

Serves: 4

Ingredients:
200 g	fresh singapore noodles
12 (200 g)	frozen mini dim sims
4	green onions, sliced
1 litre	chicken stock
1 teaspoon	crushed garlic
1⁄2 teaspoon	chopped ginger
2 tablespoons	soy sauce
1	chicken breast, cooked and sliced
4	baby bok choy, quartered
1 cup	bean sprouts
2 tablespoons	dried onion (optional)

Method:

Place all ingredients except bok choy and bean sprouts in a 4 litre casserole dish and cook on High for 14 minutes. Add bok choy and cook on High for 4 minutes. Serve in individual bowls topped with bean sprouts and onion.

HINT:

To cook 1 double chicken breast. Place onto a dinner plate. Cover and cook on Medium for 8 to 10 minutes.

PEA AND HAM SOUP

Serves: 6

Ingredients:
21⁄2 cups	green split peas
850 g	smoked ham hock
1	medium onion, chopped
1 tablespoon	fresh thyme leaves
1	bay leaf
6 cups	chicken stock
1⁄2 cup	frozen peas

Method:

Wash split peas and place in a 2-litre capacity bowl with 1-litre of water. Cover and allow soaking for 8 hours or overnight. Remove rind from ham hock and discard. Cut meat away from the bone and roughly chop. Reserve bone. Drain peas and place into a 5- litre capacity microwave safe dish. Add ham bone, chopped ham, onion, thyme, bay leaf and chicken stock. Cook uncovered on High for 15 minutes. Reduce power to Medium and cook for 20 minutes. Skim top of soup and cook on Medium for a further 60 minutes. Remove ham bone and bay leaf and stir in frozen peas. Cook on Medium for 10 minutes. Blend half the soup and return to the bowl, stirring through the remaining soup. Serve hot with crusty bread.

Tip:

Substitute 500 g bacon bones and 250 g of diced bacon rashers for the ham hock.

Do not add salt when cooking lentils or pulses, as they will toughen. Add salt after cooking if desired.

POTATO AND LEEK SOUP

Serves: 4 to 6

Ingredients:
800 g	potatoes, peeled and diced
11⁄2 cups	thinly sliced leeks
2 teaspoons	fresh thyme
	pepper
2 cups	chicken stock
150 ml	cream

Method:

Place potatoes, leeks, thyme and pepper in 4-litre casserole dish. Cover and cook on High for 8-10 minutes. Stir in chicken stock. Cover and cook on High for 14 to 16 minutes. Purée soup mixture. Stir in cream and serve hot or cold in individual bowls.

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