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SOUPS
FENNEL ANd WHITE BEAN SOUP
Serves 6–8
INGREdIENTS
265g dried white beans
20g butter
1 tablespoon olive oil
3 leeks, thinly sliced
3 cloves garlic, finely chopped
3 large bulbs fennel, halved and sliced
1.5 litres vegetable or chicken stock
1 teaspoon ground white pepper
Sea salt
Wedges of fresh lemon
METHOd
Place dried beans into a large bowl,
1.
cover with cold water and soak
overnight. Rinse and drain well.
Heat butter and oil in a non-stick pan
2.
over medium high heat and cook leeks
and garlic for 2–3 minutes or until
slightly softened. Stir in fennel and cook
a further 3–4 minutes.
Pour into removable crockery bowl and
3.
add drained beans, stock and pepper.
Mix well and cover with lid.
Select temperature control and cook on
4.
LOW 6–8, MEDIUM 4–6 and HIGH
3–4 hours. Season soup with salt and
serve with lemon wedges.
PEA ANd HAM SOUP
Serves 8
INGREdIENTS
600g split peas (green or yellow)
1 tablespoon oil
30g butter
2 large onions, finely chopped
3 large carrots, diced
3 sticks celery, diced
1.6 litres water
850g ham bones
3 bay leaves
6 to 8 fresh sage leaves
Freshly ground pepper
METHOd
Place split peas into a large bowl, cover
1.
with cold water and soak overnight.
Rinse and drain well and place into
removable crockery bowl.
Heat butter and oil in a non-stick pan
2.
over medium high heat and cook onions,
carrots and celery, for 4–5 minutes,
stirring occasionally, until softened.
Transfer to removable crockery bowl.
Add remaining ingredients and mix well.
3.
Cover with lid.
Select temperature control and cook on
4.
LOW 6–8, MEDIUM 4–6 and HIGH
3–4 hours.
Remove ham bones and cut any meat
5.
from bone; chop ham finely. Return
chopped ham to soup and season
soup with pepper. Serve with fresh
crusty bread.
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