Morphy Richards Sauté & Soup Owner's Manual page 13

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Lentil and Bacon Soup
Preparation time: 5 minutes
Cooking time: 30 minutes
Setting: Smooth
Serves 4
Ingredients:
• 1tbsp oil
• 1 onion (approx 100g),
chopped
• 4 bacon rashers, chopped with
the rind removed.
• 175g red lentils
• 1L pork or ham stock
(made with 1 stock cube)
• ¼tsp mixed herbs
• Salt and ground black pepper
Italian Tomato Soup
Preparation time: 20 minutes
Cooking time: 35 minutes
Setting: Chunky
Serves 4
Ingredients:
• 1tbsp extra virgin olive oil
• 1 onion (approx 100g),
finely chopped
• 1 garlic clove, crushed
• 1 red pepper (approx 120g),
deseeded and finely chopped
• 50g chunk Italian salami, finely
chopped
• 1kg tomatoes, peeled
deseeded and chopped
• 1tbsp tomato puree
• 200ml dry white wine
• 1 vegetable stock cube
• 3 tbsp fresh basil, chopped
finely
• Salt and ground black pepper
• Water (up to the maximum level)
• 45g arborio rice
Method:
1 Add the oil to the Jug and press the Sauté Button.
2 After one minute, add the onion and bacon and sauté for 4
minutes until soft, stirring constantly with a wooden spoon or
spatula. Do not brown.
3 Turn off the sauté function by pressing the Sauté Button. Place the
lentils in the Jug and add the stock up to the maximum mark. Add
the herbs, salt and pepper and stir well.
4 Select the smooth setting.
Method:
1 Add the oil to the Jug and press the Sauté Button.
2 After one minute, add the onion and garlic and sauté for 3-4
minutes stirring frequently with a wooden spoon or spatula.
3 Add the red pepper and salami and cook for another couple of
minutes, stirring as necessary.
4 Turn off the sauté function by pressing the Sauté Button. Add the
remaining ingredients in the order listed to the left and stir.
5 Select the chunky setting.
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