Lentil Soup; Minestrone Soup - Morphy Richards Slow Cooker Instructions Manual

48795MAUS Rev2_9225 47507 MEE pump - Jon 29/07/2011 10:00 Page 7
RECIPES
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SOUPS

Minestrone soup

4.5 litres
Butter
Streaky bacon, chopped
Onion, finely chopped
Clove garlic, crushed
Celery sticks, chopped
Potatoes, peeled and cubed
Carrots, peeled and diced
Cabbage leaves, shredded
Tomatoes, skinned and roughly chopped
Chicken stock
Tomato puree
Worcestershire sauce
Parsley, finely chopped
Pasta shells
Parmesan cheese, grated
Salt and freshly ground black pepper
Method
Melt the butter in a pan and fry bacon and vegetables until soft.
Make up stock and add stock, bacon and vegetables to the
ceramic pot. Add remaining ingredients except the parsley,
pasta shells and parmesan cheese. Place the ceramic pot in
the base unit, cover with lid and cook for approximately 4 - 6
hours. 45 minutes before serving, add the pasta shells and
parsley. Adjust the seasoning if necessary and sprinkle with
parmesan cheese. Serve with crusty french bread.

Lentil soup

4.5 litres
Smoked bacon, chopped
Onion, finely chopped
Carrots, finely diced
Celery, finely sliced
55g
Orange lentils
100g
Can of chopped tomatoes
2 large
Chicken stock
2
Worcestershire sauce
4
Bay leaf
500g
Basil
2 large
Parsley, finely chopped
4
Pinch of nutmeg
4 large
Salt and freshly ground black pepper
2.25 litres
3 tbsp
Method
3 tsp
In a pan, gently fry the bacon until the fat begins to run. Add
2 tbsp the onion, carrot and celery and fry until soft. Add all the
remaining ingredients except the parsley and bring to the boil.
150g
Simmer for 2 minutes. Transfer to the ceramic pot. Place
ceramic pot into the slow cooker base, cover with the lid. Cook
3 tbsp
for approximately 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.
200g
2 large
4
4 sticks
400g
2x 400g
2 litres
4 tsp
1
2 tsp
o
2 tbsp
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