Soups And Snacks - Panasonic NN-SF574S Operating Instruction And Cook Book

P S
UMPKIN OUP
Serves: 4
Ingredients:
500 g pumpkin, peeled and chopped
½ onion, diced
1 cup chicken stock
½ teaspoon curry powder
pepper
Method:
Place pumpkin, onion and curry powder in a 2-litre
casserole dish. Cover and cook on High for
7 minutes. Add chicken stock and pepper. Cook on
High for 7 minutes. Cool slightly. Purée pumpkin
and liquid in blender or food processor. Pour into
individual serving dishes and garnish with chives.
S L S
HORT AND ONG OUP
Serves: 4
Ingredients:
200 g
fresh singapore noodles
12 (200 g) frozen mini dim sims
4 green onions, sliced
1 litre chicken stock
1 teaspoon crushed garlic
½ teaspoon chopped ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
Place all ingredients except bok choy and bean
sprouts in a 4 litre casserole dish and cook on High
for 10 minutes. Add bok choy and cook on High for
2 minutes. Serve in individual bowls topped with
bean sprouts and onion.
HINT:
To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on Med-High for 8 to
10 minutes.
HINT:
To reheat a single portion of soup. Place in a
microwave safe dish and cook on Med-High for
2 to 3 minutes.
P H S
EA AND AM OUP
Serves: 6
Ingredients:
2½ cups green split peas
850 g
smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
½ cup frozen peas
Method:
Wash split peas and place in a 2-litre capacity bowl
with 1-litre of water. Cover and allow soaking for
8 hours or overnight. Remove rind from ham hock
and discard. Cut meat away from the bone and
roughly chop. Reserve bone. Drain peas and place
into a 5-litre capacity microwave safe dish. Add ham
bone, chopped ham, onion, thyme, bay leaf and
chicken stock. Cook uncovered on High for
15 minutes. Reduce power to Medium and cook for
15 minutes. Skim top of soup and cook on Medium
for a further 30 minutes. Remove ham bone and bay
leaf and stir in frozen peas. Cook on Medium for
10 minutes. Blend half the soup and return to the
bowl, stirring through the remaining soup. Serve hot
with crusty bread.
Tip:
Substitute 500 g bacon bones and 250 g of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.
P L
OTATO AND EEK
Serves: 4 to 6
Ingredients:
500 g potatoes, peeled and diced
1 medium thinly sliced leeks
1 teaspoon fresh thyme
pepper
1 cup chicken stock
75 ml cream
Method:
Place potatoes, leeks, thyme and pepper in 3-litre
casserole dish. Cover and cook on High for
8 minutes. Stir in chicken stock. Cover and cook on
High for 16 to 18 minutes. Purée soup mixture. Stir in
cream and serve hot or cold in individual bowls.
To Cook by Auto Cook:
Prepare as above. Select Root Vegetables, press
to select weight 500 g, then press
Start.
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S
OUP