Morphy Richards Total Control Manual page 21

501020 Rev 1.qxp_Layout 1 26/08/2016 09:54 Page 21
Curried Parsnip Soup
Preparation time:
Sauté:
Cooking time:
Setting:
Ingredients:
Method:
1 Place oil in the Removable Vessel (7), fit Lid (4), select Sauté Function
(23). Heat for 1 minute.
2 Carefully add the onion, stir with a wooden spoon and sauté for 2 minutes, stirring once.
3 Add the curry powder to the Removable Vessel (7), stir well, and then stir in the parsnips.
4 Carefully add the hot stock, press and hold Start/Stop Button
the required number of portions and press Start/Stop Button (23).
5 At the end of cooking, stir in enough milk to give the desired consistency and season to taste.
6 Serve sprinkled with chopped coriander leaves.
2 portions 3 portions
15 minutes 15 minutes
3 minutes 3 minutes
21 minutes 23 minutes
Medium Medium
• ¾ tbsp 1 tbsp
• 50g 75g
• ½ level tsp ¾ level tsp
• 300g 475g
• Approx. 400ml Approx. 650ml
• Approx. 60ml Approx. 100ml
4 portions
15 minutes
3 minutes
25 minutes
Medium
1½ tbsp olive oil
100g onion, chopped
1 level tsp medium curry powder
600g parsnips, chopped
Approx. 800ml hot chicken stock
Approx. 120ml semi skimmed milk
salt and pepper to taste
Garnish:
Fresh coriander leaves, chopped
(16) and press Start/Stop Button
(23) then select Medium Function (14),
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