Morphy Richards Slow Cooker Instructions Manual page 8

8
Lentil soup
2.5 litres 4.5 litres
Smoked bacon, chopped
125g
Onion, finely chopped 1 large
Carrots, finely diced 3
Celery, finely sliced 2 sticks
Orange lentils 200g
Can of chopped tomatoes
400g
Chicken stock 1100ml
Worcestershire sauce 3 tsp
Pinch of nutmeg
Bayleaf 1
Basil 1 tsp
Salt and freshly ground black pepper
Parsley, finely chopped
1 tbsp
Method
In a pan gently fry the bacon until
the fat begins to run. Add the onion,
carrot and celery and fry until soft.
Add all the remaining ingredients
except the parsley and bring to the
boil. Simmer for 2 minutes. Transfer
to the crock pot. Place crock pot
into the slow cooker base, cover
with the lid. Cook for approx. 4-8
hours. If a smoother consistency is
required liquidise the soup after
cooling and then reheat the soup in
a pan. Sprinkle with parsley and
serve with crusty french bread.
Vegetable soup
Butter
200g Mixed vegetables, e.g. potato, onion, carrot,
2 large parsnips, celery, leek, tomato
4
4 sticks Flour
400g Stock
Salt and freshly ground black pepper
2x400g Mixed herbs
2 litres
Method
4 tsp Peel, wash and cube or slice all the
vegetables. Melt butter in a pan and
gently fry the vegetables for 2-3
minutes. Add the hot stock. Stir well
1 and bring to the boil. Season to
taste and add mixed herbs. Transfer
2 tsp all ingredients to the crock pot and
place pot in the slow cooker base.
Cover with the lid and cook for
approx. 6-8 hours. Cool and
liquidise the soup and then reheat in
a pan on the hob. Thicken it with
2 tbsp the flour.
2.5 litres 4.5 litres
30g 60g
1.25kg 2.2kg
30g 60g
1100ml 2 litres
1tsp 2tsp