PUMPKIN SOUP (S) Å
Serves: 4
Ingredients: |
|
1 kg | diced pumpkin |
1 | onion, diced |
2 cups | chicken stock |
1 teaspoon | curry powder |
| pepper |
Method:
Place pumpkin, onion and curry powder in a
To cook by Sensor Cook / Auto Cook:
Prepare pumpkin as above cover with plastic wrap. Refer to Potatoes directions on page 21.
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 fresh 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 P10 for 10 minutes. Add bok choy and cook on P10 for 2 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 P7 for 8 to 10 minutes.
PEA AND HAM SOUP (S)
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
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 (S) Å
Serves: 4 to 6
Ingredients: |
|
1 kg | potatoes, peeled and diced |
2 medium | thinly sliced leeks |
2 teaspoons | fresh thyme |
| pepper |
3 cups | chicken stock |
150 ml | cream |
Method:
Place potatoes, leeks, thyme and pepper in
To cook by Sensor Cook / Auto Cook:
Place potatoes, leeks, thyme and pepper in a
Soups and Snacks
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