Recipes - Soup - Morphy Richards 48720 Mode D'emploi

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48720MEE Rev2.qxp_Morphy Richards Instruction Book 13/02/2015 12:42 Page 9

Recipes - Soup

Minestrone soup
Ingredients:
3.5L
6.5L
30g
55g
60g
120g
1 large
2 large
1
2
3
4
300g
500g
2 medium 2 large
3
4
3 medium 4 large
1.25L
2.25L
11/2tbsp
3tbsp
11/2tsp
3tsp
11/2tbsp
2tbsp
75g
150g
2-3tbsp
3tbsp
Salt and pepper to taste
Method:
1
Melt the butter and fry the bacon and vegetables in a pan until
soft.
2
Transfer to the Cooking Pot 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 for approximately 4-6 hours.
5
Add the pasta shells and parsley 45 minutes before serving.
6
When cooked, adjust the seasoning if necessary and sprinkle with
parmesan cheese just before serving.
Serve with crusty french bread.
Butter
Streaky bacon, chopped
Onion(s), chopped
Garlic clove(s), crushed
Celery sticks, chopped
Potatoes, peeled and cubed
Carrots, peeled and diced
Cabbage leaves, shredded
Tomatoes, skinned and
chopped
Chicken stock
Tomato puree
Worcestershire sauce
Parsley, chopped
Pasta shells
Parmesan cheese
Lentil soup
Ingredients:
3.5L
6.5L
125g
200g
Smoked bacon, chopped
1 large
2 large
Onion(s), chopped
3
4
Carrot(s), finley diced
2
4
Celery sticks, chopped
200g
400g
Orange lentils
400g
800g
Chopped tomatoes (tinned)
1.1L
2L
Chicken stock
3tsp
4tsp
Worcestershire sauce
1
1
Bayleaf
1tsp
2tsp
Basil
11/2tbsp
3tbsp
Parsley, finely chopped
11/2tsp
3tsp
Worcestershire sauce
11/2tbsp
2tbsp
Parsley, chopped
Pinch of nutmeg
Salt and pepper to taste
Method:
1
In a pan, gently fry the bacon until the fat begins to run.
2
Add the onion, carrot and celery and fry until soft.
3
Add all the remaining ingredients except the parsley and bring to
the boil. Simmer for 2 minutes.
4
Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 4-8 hours.
5
If a smoother consistency is required, liquidise the soup after
cooling and then reheat the soup in a pan.
6
Sprinkle with parsley and serve with crusty french bread.
Vegetable soup
Ingredients:
3.5L
6.5L
30g
60g
Butter
1.25kg
2.2kg
Mixed vegetables, e.g.
potato, onion, carrot, celery,
parsnips, leek, tomato
30g
60g
Flour
1.1L
2L
Stock
1tsp
2tsp
Mixed herbs
Salt and pepper to taste
Method:
1
Peel, wash and cube or slice all the vegetables.
2
Melt butter in a pan 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 Cooking Pot and cover with the Lid. Cook for
approximately 6-8 hours.
5
Cool and liquidise the soup and then reheat in a pan on the hob.
Thicken with the flour.
g
9

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