Morphy Richards soupmaker User Manual page 7

48821MAUS Rev1_9225 47507 MEE pump - Jon 20/01/2011 16:08 Page 7
• 3 garlic cloves, sliced
• 300ml vegetable stock, made from cube
• 200ml coconut milk
• Juice of 1 lime
• 10g fresh coriander
Method:
1 In a large frying pan heat the olive oil and fry the butternut squash
for 2-3 minutes, stirring every so often.
2 Add the ground cumin, chilli, garlic and onion and continue to
cook for a further 5 minutes until the ingredients start to soften.
3 Transfer to the soup maker, add the remaining ingredients, mix
ingredients together with a spoon or spatula to evenly distribute,
and press the chunky soup button.
4 Once ready season to taste and serve. If you would like a smooth
soup simply press the blend button until you have you're desired
consistency.
Really Quick and Easy Pea, Ham
and Mint Soup
Preparation time 5 minutes
Cooking time 15 minutes
Serves 4
Ingredients:
• 400g frozen peas
• 20g fresh mint, leaves only
• 150g quality cooked ham, roughly chopped
• 600ml hot stock, from cube (chicken or vegetable would be fine)
• 20ml ( 4 teaspoons) olive oil
• 75ml ( 2 heaped tablespoon) crème fraiche
Method:
1
Place the peas, hot stock, mint and ham into the soup machine
and press the smooth button. Once finished you will have a
smooth green soup.
2
Season with a little salt and milled pepper add the olive oil and
crème fraiche and using the blend button blend the soup again for
20 seconds and serve.
Chicken and Mushroom Soup.
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
• 300g left over chicken, shredded
• 250g mushrooms, thinly sliced
• 1 potato, finely cubed
• 10g parsley, chopped
• 650ml chicken stock, fresh or cubed
• 1 medium onion, finely chopped
• 2 tbsp olive oil
• 1 garlic clove, chopped
• 100ml whipping cream
Method:
1 In a large frying pan add the olive oil and fry the onion until soft,
but not browned.
2 Add the garlic, mushrooms and continue to cook until the
mushrooms have softened.
3 Transfer to the soup maker with the chicken stock, parsley and
potato. Press the smooth button and simply wait for 15 minutes
until the soup maker has finished.
4 Season with salt and milled pepper and serve with a drizzle of
cream.
NOTE: Using fresh chicken stock will improve the flavour of the
soup.
To make fresh chicken stock. Simply place the left over carcass in
a medium pan, cover with water, add a vegetable stock cube, 5
peppercorns, a bay leaf and bring to the boil then simmer for 1
hour. Strain through a fine sieve or muslin cloth.
Chinese Style Chicken and Sweetcorn Soup
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
• 3 uncooked corn on the cobs, kernels only
• 1 red onion, finely chopped
• 2 cooked chicken breasts, shredded
• 10 water chestnuts, thinly sliced
• 1 tsp fresh ginger, grated
• 650ml chicken stock
• 2tsp corn flour mixed with 1 tsp of water to form a paste
• 4 spring onions, finely chopped
• 1 red chilli, de-seeded and finely chopped
• 10g chopped coriander
• 200g hot cooked noodles
Method:
1 Place the chicken stock into the soup maker along with the
sweetcorn kernels, red onion, water chestnuts, ginger, shredded
chicken and pour in the cornflour paste, mix ingredients together
with a spoon or spatula to evenly distribute.
2 Press the chunky button and leave until ready.
3 Divide the hot cooked noodles between serving bowls scatter
over the chilli, spring onions and coriander. Simply pour the soup
over the noodles and serve.
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