Recipes
SOUPS |
| |
Mushroom & Barley Soup | Serves | |
1 | tablespoon olive oil |
|
2 onions, chopped |
| |
2 | cloves garlic, crushed |
|
¾cup pearl barley 4 carrots, diced
3 stalks celery, diced
500g mushrooms, sliced ¼ cup soy sauce
6 cups chicken stock Freshly ground black pepper
1.Heat olive oil in a saucepan, cook onion and garlic for
2.Add remaining ingredients, except pepper. Cover and cook on HIGH
3.Serve hot with freshly ground black pepper.
Pea and Ham Soup | Serves | |
1 | tablespoon olive oil |
|
2 onions, chopped |
| |
3 rashers bacon, diced |
| |
2 cups split peas |
| |
1- 1.5kg ham bone |
| |
2 | litres water |
|
2 | large carrots, diced |
|
2 | sticks celery, sliced |
|
2 bay leaves
2 tablespoons chopped fresh thyme Freshly ground black pepper
1.Heat oil in a large frypan, cook onion and bacon for
2.Add remaining ingredients, reserving 1 tablespoon of fresh thyme. Cook on HIGH
3.Remove ham bone from slow cooker. Pull off meat from the bone, removing excess fat and skin. Dice and return to the soup.
4.Stir through remaining thyme and season with freshly ground black pepper.
Tip: Ask your butcher to cut the ham bone into pieces.
Potato and Leek Soup | Serves 4 |
1 tablespoon olive oil |
|
2 rashers bacon, chopped |
|
3 medium leeks, sliced thinly |
|
1 kg potatoes, peeled and diced |
|
4 cups chicken stock |
|
Freshly ground black pepper |
|
½ cup grated parmesan |
|
1.Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp. Remove from pan.
2.Add leeks to the same pan and cook, stirring for about 5 minutes or until leeks are tender. Transfer to slow cooker.
3.Add remaining ingredients, except pepper and parmesan in slow cook. Cook on HIGH for
4.Blend or process cooled soup until smooth. Add bacon and reheat in slow cooker for about 1 on high, or until hot.
5.Season to taste with freshly ground pepper.
6.Serve soup topped with parmesan cheese.
Tip: This recipe may be doubled if desired.
9
