Lentil Vegetable Soup; Vichyssoise; Split Pea Soup - Sunbeam HP003D Instruction/Recipe Booklet

Recipes.

Lentil Vegetable Soup

2 cups brown or yellow lentils
4 cups water
1 /
2
2 rashers bacon, rind removed and finely
chopped
1 medium onion, peeled and finely chopped
1 carrot, peeled and thinly sliced
1 clove garlic, peeled and crushed
teaspoon salt
/
1
2
teaspoon pepper
1 /
4
teaspoon oregano
1 /
2
1 bay leaf
1 x 425g tin peeled tomatoes, roughly chopped
2 tablespoons wine vinegar
1. Place all ingredients into the Slow Cooker.
Cover and cook on High for 6 - 7 hours.
2. Remove bay leaf and serve very hot with
croutons if desired.

Split Pea Soup

500g dry green split peas, soaked overnight
6 cups water
500g meaty ham bones or ham pieces
teaspoon salt
1 /
4
5 peppercorns
1 celery stalk, sliced
1 onion, peeled and chopped
1 bay leaf
1. Place all ingredients into the Slow Cooker.
Cover and cook on High for 5 - 6 hours.
2. Remove bones, peppercorns and bay leaf
prior to serving.
Serves 6-8

Vichyssoise

60g butter or margarine
3 leeks, washed and sliced
2 onions, peeled and slice
3 large potatoes, peeled and cubed
5 cups chicken stock
salt and pepper to taste
1 cup cream
chives, finely chopped (enough to garnish)
1. Melt butter or margarine in a frypan, add
leeks and onions and saute until tender.
2. Place leeks, onion, potatoes and stock into
the Slow Cooker.
3. Cover and cook on High for 5 - 6 hours.
4. Allow to cool, then puree in food processor
to blender. Chill.
5. To serve: Stir through cream and
garnish with chives
Note: This soup is also delicious served hot.
Serves 6-8
10
Serves 4-6