Soup Recipes continued

French Onion Soup

Makes 6 servings

60g butter or margarine

6 onions, peeled, sliced thinly

6 cups beef stock

2 tablespoons brandy

6 slices French bread

30g extra butter or margarine

¼cup finely grated Gruyere or Swiss cheese Salt and freshly ground pepper

Melt butter in cooking vessel on No. 4; saute onions until caramel-brown and tender. Reduce heat to No. 1; add stock, brandy, salt and pepper. Cover vessel; reduce heat to Simmer and cook for 15 to 20 minutes. Butter bread and cover with cheese. Grill until cheese is golden and melted. Serve with soup.

Fresh Tomato Soup

Makes 4 servings

3 large tomatoes, peeled and sliced

1 onion, sliced

1 clove garlic, crushed ¼ cup water

2 tablespoons tomato paste

1 teaspoon caster sugar

½teaspoon oregano

½teaspoon mixed herbs 1 cup chicken stock

¾cup thickened cream

Salt and freshly ground black pepper

Add all ingredients, except stock and cream, to cooking vessel; bring to the boil on No.

5.Cover vessel; reduce heat to Simmer and cook for 15 to 20 minutes. Allow mixture to cool. Puree mixture in Sunbeam Blender or rub mixture through a wire sieve; return to cooking vessel. Stir in chicken stock and half the cream. Heat on Simmer for 8 to 10 minutes. Serve hot with remaining cream. Allow mixture to cool.

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Sunbeam DF4500 manual Soup Recipes, French Onion Soup, Makes 6 servings, Fresh Tomato Soup, Makes 4 servings