Standard Slow Cooking Recipes - Morphy Richards 48762 Manual

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Standard Slow Cooking
Recipes - Soup
Minestrone soup
Ingredients:
• 30g Butter
• 60g Streaky bacon, chopped
• 1 Large onion, chopped
• 1 Garlic clove, crushed
• 3 Celery sticks, chopped
• 300g Potatoes, peeled and
cubed
• 2 Medium carrots, peeled and
diced
• 3 Cabbage leaves, shredded
• 3 Tomatoes, skinned and
chopped
• 1.25L Chicken stock
• 1 / tbsp Tomato puree
1
2
• 1 1 / tsp Worcestershire sauce
2
• 1 1 / tbsp Parsley, chopped
2
• 75g Pasta shells
• 2-3tbsp Parmesan cheese
• Salt and pepper
Vegetable soup
Ingredients:
• 30g Butter
• 1.25kg Mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks, tomatoes
• 30g Plain flour
• 1.1L Vegetable stock
• 1tsp Mixed herbs
• Salt and pepper
Method:
1 Melt the butter and fry the bacon and vegetables in a pan until soft.
2 Transfer to the Partitioned Cooking Pot, splitting evenly between the
two partitions 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 on medium for approximately
4-6 hours.
5 45 minutes before serving, add the pasta shells and parsley.
6 When cooked, adjust the seasoning if necessary and sprinkle with
parmesan cheese just before serving.
Serve with crusty french bread.
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt the butter 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 Partitioned Cooking Pot splitting evenly between the
two partitions.
5 Cover with the Glass Lid and cook on medium for approximately
6-8 hours.
6 Allow to cool and liquidise the soup in a blender.
7 Reheat on the hob, thickening the soup with the flour.
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