Panasonic NN-S781, NN-T791, NN-S761 manual Soups, Snacks and Starters, Cooking Guide, tin g

Soups, Snacks and Starters

P	UMPKIN	S OUP
Serves: 4		R	e c ip	e	P	r o	m	p	tin g
Ingredients:
1	kg	pumpkin, chopped and peeled
1		onion, diced
2 cups		chicken stock
1	teaspoon	curry powder
		pepper

Method:

Place pumpkin and onion in 2-litre casserole dish. Cover and cook on P10 for 10 minutes. Add chicken stock, curry powder and pepper. Cook on P10 for 10 minutes. Cool slightly. Purée pumpkin and liquid in blender or food processor. Pour into individual serving dishes and garnish with chives.

M	USHROOM	S OUP
Serves: 4
Ingredients:
1	tablespoon	butter
250 g		mushrooms, sliced
1	tablespoon	flour
2 cups		chicken stock
1⁄4 cup		white wine
1	teaspoon	mustard
1⁄2 cup		cream

Method:

Place butter and mushrooms in 2-litre casserole

dish. Cover and cook on P10 for 3 to 5 minutes. Add flour, stock, wine, mustard and cream to mushrooms. Mix well. Cover and cook on P10 for 6 to 8 minutes, stirring halfway through cooking. This soup can be puréed, if preferred.

C	RAB AND		C ORN	S OUP
Serves: 4 to 6
Ingredients:
1				onion, finely chopped
450		ml		boiling chicken stock
1	can	(300 g)	creamed corn
				salt and pepper
1	can	(170 g)	crabmeat, drained
150 ml				milk

chopped spring onion for garnish

Method:

Place onion in 3-litre casserole dish. Cook on P10 for 2 to 3 minutes. Add chicken stock, corn, salt and pepper. Cook on P10 for 2 to 3 minutes. Add crab meat and milk. Mix well. Cook on P10 for 3 minutes. Sprinkle with spring onion. Serve.

Pumpkin Soup

P EA AND	H	AM S OUP
Serves: 6 to 8
Ingredients:
500 g		split peas
2 cups		water
500 g		ham or bacon bones
1		bay leaf
3 cups		water, extra
2		rashers bacon, rind removed
1		medium sized carrot, peeled and
		diced
1		large onion, peeled and diced
1⁄2 teaspoon		thyme
6 cups		chicken or bacon stock

Method:

Soak peas in 2 cups of water for at least 1 hour. Drain.

Place peas and 3 cups fresh water in 4-litre casserole dish with bones and bay leaf. Cook, covered, on P7, for 10 minutes. Reduce power to P6 and cook for further 30 to 35 minutes. Remove meat from bones and set aside. Discard bay leaf. Place

meat from bones, carrot and onion in a small dish. Cook on P10 for 2 minutes. Add vegetables, bacon, thyme and stock to split peas. Cook on P10 for 10 minutes. Reduce power to P6 and cook for further 15 minutes. Serve hot in individual bowls. For a smoother consistency, you may like to blend or purée soup.

Cooking Guide

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