Sunbeam HP003D Tablespoons wine vinegar, Remove bones, peppercorns and bay leaf prior to serving

Recipes.

Lentil Vegetable Soup Serves 6-8

2 cups brown or yellow lentils

41/2 cups water

2 rashers bacon, rind removed and finely chopped

1 medium onion, peeled and finely chopped

1 carrot, peeled and thinly sliced

1 clove garlic, peeled and crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon oregano

1 bay leaf

1 x 425g tin peeled tomatoes, roughly chopped

2 tablespoons wine vinegar

1.Place all ingredients into the Slow Cooker. Cover and cook on High for 6 - 7 hours.

2.Remove bay leaf and serve very hot with croutons if desired.

Split Pea Soup Serves 6-8

500g dry green split peas, soaked overnight

6 cups water

500g meaty ham bones or ham pieces

1/4 teaspoon salt

5 peppercorns

1 celery stalk, sliced

1 onion, peeled and chopped

1 bay leaf

1.Place all ingredients into the Slow Cooker. Cover and cook on High for 5 - 6 hours.

2.Remove bones, peppercorns and bay leaf prior to serving.

Vichyssoise Serves 4-6

60g butter or margarine

3 leeks, washed and sliced

2 onions, peeled and slice

3 large potatoes, peeled and cubed

5 cups chicken stock salt and pepper to taste 1 cup cream

chives, finely chopped (enough to garnish)

1.Melt butter or margarine in a frypan, add leeks and onions and saute until tender.

2.Place leeks, onion, potatoes and stock into the Slow Cooker.

3.Cover and cook on High for 5 - 6 hours.

4.Allow to cool, then puree in food processor to blender. Chill.

5.To serve: Stir through cream and garnish with chives

Note: This soup is also delicious served hot.

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