Sharp R-555 Operation Manual With Cookbook page 41

LEEK & POTATO SOUP
Serves 4
50g margarine
450g leeks, chopped
900g potatoes, chopped
1
900ml (1 / pints) hot vegetable stock
2
salt and pepper to taste
1
150ml ( / pint) milk
4
CREAMY MUSHROOM SOUP
Serves 4
125g onion, chopped
225g mushrooms, sliced
25g margarine
25g plain flour
1
300ml ( / pint) milk
2
3
450ml ( / pint) hot vegetable stock
4
1
2.5ml ( / tsp) dried marjoram
2
1
2.5ml ( / tsp) dried basil
2
salt and pepper to taste
1
150ml ( / pint) double cream
4
TOMATO & ORANGE SOUP
Serves 4
25g margarine
125g onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
1
900ml (1 / pints) hot vegetable stock
2
salt and pepper to taste
RECIPES
1 Heat the margarine in a large bowl on 100P
for 30 - 40 seconds.
2 Add leeks and potatoes and mix well. Cover
and cook on 100P for 7 minutes, stir twice
during cooking.
3 Add the stock to the potato mixture. Mix
well.
4 Cook on 70P for 30 - 35 minutes, until
vegetables are tender, stir 3 - 4 times during
cooking. Season with salt & pepper.
5. Blend the soup and stir in the milk.
6. Cook on 100P for 5 minutes.
1 Cook the onion, mushrooms and margarine
together in a bowl on 100P for 3 minutes.
2 Stir in the flour to form a paste, gradually add
the milk and the stock.
3 Stir in the marjoram, basil, salt and pepper to
taste. Cook on 100P for 8 minutes, stir after
4 minutes.
4 Blend in a food processor, return to the bowl
and add the cream. Cook on 100P for 6
minutes.
1 Melt the margarine in a large bowl on 100P
for 30 seconds.
2 Add the onion, carrot and potato and heat on
100P for 6 minutes. Stir halfway through
cooking.
3 Add the tomatoes, orange juice, orange rind
and stock. Mix thoroughly. Season with salt
and pepper to taste. Cover the bowl and
cook on 100P for 15 minutes, stir 2 - 3 times
during cooking, until the vegetables are
tender.
4 Blend in a food processor. Return to the bowl
and heat on 100P for 5 minutes.
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