11
A42399,SCA/SCNZ R350J C/B
FRESH SOUP
Pumpkin Soup
1. Combine all ingredients except cream and nutmeg in a casserole dish and cover with plastic wrap or
glass lid.
2. Cook on Information Cook VEGETABLES No.5- "Fresh Soup".
When oven stops and STIR is displayed, stir soup. Continue cooking covered.
3. The oven will stop again and display STIR. Stir soup and continue cooking covered.
4. After cooking, stir and place in a blender or processor and blend until smooth.
5. Transfer to a serving bowl and stir in cream and nutmeg. Season to taste.
Potato and Leek Soup
Serves
Ingredients; pumpkin
small onion
chicken stock
cream
nutmeg, salt, pepper
No 3
6-8 serves
1500 g
3
1 1/2 cups
1 1/2 cups
to taste
No 4
8-12 serves
2000 g
4
2 cups
2 cups
to taste
No 1
2-4 serves
500 g
1
1/2 cup
1/2 cup
to taste
No 2
4-6 serves
1000 g
2
1 cup
1 cup
to taste
Serves
50 g
1
2
1 cup
1/2 ts
1/2 cup
to taste
75 g
2
3
2 cups
1 ts
1 cup
to taste
100 g
3
4
3 cups
1 1/2 ts
1 1/2 cups
to taste
125 g
4
5
4 cups
2 ts
2 cups
to taste
Ingredients; butter
leeks (sliced and washed)
potatoes, peeled and cubed
chicken stock
worcestershire sauce
cream
salt and pepper
1. Combine butter, leeks, potatoes and stock in a casserole dish. Cover with plastic wrap or a lid.
2. Cook on Information Cook VEGETABLES No.5- "Fresh Soup".
When oven stops and STIR is displayed, stir soup. Continue cooking covered.
3. The oven will stop again and display STIR. Stir soup and continue cooking covered.
4. After cooking, stir and place in a blender or processor and blend until smooth.
5. Transfer to a serving bowl and stir in worcestershire sauce and cream.
Season to taste.
No 1
2-4 serves
No 2
4-6 serves
No 3
6-8 serves
No 4
8-12 serves
VEGETABLES RECIPES
SCA/SCNZ R350J C/B,P07-19 04.6.22, 8:51 AM11