Wolfgang Puck BDRCRS007 Sausage and Sauerkraut, Split Pea and Ham Soup, Makes 2 - 4 Servings

HSN7C_RiceCooker09 5/28/09 5:47 PM Page 41

Sausage and Sauerkraut

Makes 2 - 4 Servings

INGREDIENTS

1 pound bag or jar fresh sauerkraut, drained

1 pound kielbasa, smoked sausage or other sausage, cooked

1 carrot, peeled and cut into chunks

1 cup beer, chicken stock or water

4 small, red potatoes, scrubbed and quartered

METHOD

1Combine all ingredients into the Steamer/Rice Cooker Pot. Press COOK.

2As soon as carrots and potatoes are tender, it is ready. If Steamer/Rice Cooker has not switched to KEEP WARM after 25 minutes, check sausages. If they boil for too long, they tend to split open. This does not change the flavor, just the appearance.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Split Pea and Ham Soup

Makes 3 - 4 Servings

INGREDIENTS

1 cup dried split peas

21/2 cups homemade chicken broth or good quality canned broth 1 small meaty ham hock or 4 ounces chopped ham

2strips bacon, diced

1 teaspoon lemon juice

1 rib celery, diced

1 carrots, peeled and diced

1 small onion, peeled and diced

salt, pepper and cayenne pepper to taste

METHOD

1Combine all ingredients into the Steamer/Rice Cooker Pot. Press COOK. Set timer for 45 minutes.

2After 45 minutes, switch to KEEP WARM for an additional hour. Check for seasoning. The Steamer/Rice Cooker keeps the soup hot for as long as you want.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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