Morphy Richards 461002 Manual page 10

461002 rev 3.qxp_Layout 1 14/11/2014 14:31 Page 10
Recipes - Soup
Minestrone soup
Ingredients:
• 55g Butter
• 120g Streaky bacon, chopped
• 2 large Onions, chopped
• 2 Garlic cloves, crushed
• 4 Celery sticks, chopped
• 500g Potatoes, peeled and cubed
• 2 large Carrots, peeled and diced
• 4 Cabbage leaves, shredded
• 4 large Tomatoes, skinned and chopped
• 2.25L Chicken stock
• 3tbsp Tomato puree
• 3tsp Worcestershire sauce
• 2tbsp Parsley, chopped
• 150g Pasta shells
• 3tbsp Parmesan cheese
• Salt and pepper to taste
Lentil soup
Ingredients:
• 200g Smoked bacon, chopped
• 2 large Onions, chopped
• 4 Carrots, finely diced
• 4 Celery sticks, chopped
• 400g Orange lentils
• 800g Chopped tomatoes (tinned)
• 2L Chicken stock
• 4tsp Worcestershire sauce
• 1 Bayleaf
• 2tsp Basil
• 2tbsp Parsley, chopped
• Pinch of nutmeg
• Salt and pepper to taste
1
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.