Recipes - Soup - Morphy Richards 48720 Instruction Book

48720MEE Rev2.qxp_Morphy Richards Instruction Book 13/02/2015 12:42 Page 9

Recipes - Soup

Minestrone soup
Ingredients:
3.5L 6.5L
• 30g 55g
• 60g 120g
• 1 large 2 large
• 1 2
• 3 4
• 300g 500g
• 2 medium 2 large
• 3 4
• 3 medium 4 large
• 1.25L 2.25L
• 11/2tbsp 3tbsp
• 11/2tsp 3tsp
• 11/2tbsp 2tbsp
• 75g 150g
• 2-3tbsp 3tbsp
• Salt and pepper to taste
Method:
1 Melt the butter and fry the bacon and vegetables in a pan until
soft.
2 Transfer to the Cooking Pot and add the stock.
3 Add remaining ingredients except the parsley, pasta shells and
parmesan cheese. Stir well.
4 Cover with the Glass Lid and cook for approximately 4-6 hours.
5 Add the pasta shells and parsley 45 minutes before serving.
6 When cooked, adjust the seasoning if necessary and sprinkle with
parmesan cheese just before serving.
Serve with crusty french bread.
Butter
Streaky bacon, chopped
Onion(s), chopped
Garlic clove(s), crushed
Celery sticks, chopped
Potatoes, peeled and cubed
Carrots, peeled and diced
Cabbage leaves, shredded
Tomatoes, skinned and
chopped
Chicken stock
Tomato puree
Worcestershire sauce
Parsley, chopped
Pasta shells
Parmesan cheese
Lentil soup
Ingredients:
3.5L 6.5L
• 125g 200g Smoked bacon, chopped
• 1 large 2 large Onion(s), chopped
• 3 4 Carrot(s), finley diced
• 2 4 Celery sticks, chopped
• 200g 400g Orange lentils
• 400g 800g Chopped tomatoes (tinned)
• 1.1L 2L Chicken stock
• 3tsp 4tsp Worcestershire sauce
• 1 1 Bayleaf
• 1tsp 2tsp Basil
• 11/2tbsp 3tbsp Parsley, finely chopped
• 11/2tsp 3tsp Worcestershire sauce
• 11/2tbsp 2tbsp Parsley, chopped
• Pinch of nutmeg
• Salt and pepper to taste
Method:
1 In a pan, gently fry the bacon until the fat begins to run.
2 Add the onion, carrot and celery and fry until soft.
3 Add all the remaining ingredients except the parsley and bring to
the boil. Simmer for 2 minutes.
4 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 4-8 hours.
5 If a smoother consistency is required, liquidise the soup after
cooling and then reheat the soup in a pan.
6 Sprinkle with parsley and serve with crusty french bread.
Vegetable soup
Ingredients:
3.5L 6.5L
• 30g 60g Butter
• 1.25kg 2.2kg Mixed vegetables, e.g.
potato, onion, carrot, celery,
parsnips, leek, tomato
• 30g 60g Flour
• 1.1L 2L Stock
• 1tsp 2tsp Mixed herbs
• Salt and pepper to taste
Method:
1
Peel, wash and cube or slice all the vegetables.
2
Melt butter in a pan and gently fry the vegetables for 2-3 minutes.
3
Add the hot stock. Stir well and bring to the boil. Season to taste
and add mixed herbs.
4
Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 6-8 hours.
5
Cool and liquidise the soup and then reheat in a pan on the hob.
Thicken with the flour.
g
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