Sunbeam HP8555 manual Recipes continued, Pea and Ham Soup

Recipes continued

Chicken and Corn Soup with Herb Dumplings

Serves 4-6

2 teaspoons olive oil

2 celery stalks, finely chopped

1 onion, finely chopped

3 large potatoes, finely chopped

6 chicken thigh fillets, trimmed

2 corn cobs, husks removed

3 cup chicken stock

3 cups water Dumplings:

¾ cup self-raising flour

2 tablespoons fresh white breadcrumbs

50g butter, melted

¼cup chopped fresh herbs (such as parsley, thyme, chives)

2 tablespoons cold water

1.Using the Browning mode, heat the oil on SEAR. When pre-heated and READY appears in the LCD screen, PRESS START. Add celery and onion; cook, stirring,

for about 2 minutes or until soft. Add potatoes, chicken, corn, stock and water.

2.Place the lid on. Using the Slow Cooker mode, cook on LOW for 6 hours or HIGH for 3 hours. In the final 30 minutes of cooking, remove the chicken and corn cobs and add the dumplings to the soup.

3.Using a sharp knife, remove the corn kernels from the cobs. Chop the chicken. Gently stir chicken and corn through the soup in the last 5 minutes of cooking.

Dumplings: To make dumplings, combine all ingredients in a bowl; season with salt and pepper. Add enough water to combine and shape into 12 balls.

Note: Serve immediately when dumplings are cooked, as they don’t hold well on the Keep Warm setting.

Pea and Ham Soup

Serves 4-6

2 onions, finely chopped

2 celery stalks, finely chopped

1 potatoes, finely chopped

500g split green peas, rinsed, drained 1kg smoked ham hock

2 bay leaves

3 thyme sprigs

5 cups water

Crusty bread, to serve

1.Place all ingredients in the pan. Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours.

2.Remove the ham hock from the soup. Pull away the skin and discard. Chop the meat and return to soup. Serve with crusty bread.

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