Recipes - Soup - Morphy Richards SC48720 Instructions Manual

48720 rev7_Layout 1 11/04/2013 10:44 Page 10

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
• 1 1 / tbsp 3tbsp
2
• 1 1 / tsp 3tsp
2
• 1 1 / tbsp 2tbsp
2
• 75g 150g
• 2-3tbsp 3tbsp
• Salt and pepper to taste
Lentil soup
Ingredients:
3.5L 6.5L
• 125g 200g
• 1 large 2 large
• 3 4
• 2 4
• 200g 400g
• 400g 800g
• 1.1L 2L
• 3tsp 4tsp
• 1 1
• 1tsp 2tsp
• 1 1 / tbsp 3tbsp
2
• 1 1 / tsp 3tsp
2
• 1 1 / tbsp 2tbsp
2
• Pinch of nutmeg
• Salt and pepper to taste
10
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
Smoked bacon, chopped
Onion(s), chopped
Carrot(s), finley diced
Celery sticks, chopped
Orange lentils
Chopped tomatoes (tinned)
Chicken stock
Worcestershire sauce
Bayleaf
Basil
Parsley, finely chopped
Worcestershire sauce
Parsley, chopped
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.
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.