1 carrot peeled & cut to fit chute
1 white turnip peeled & to fit chute
1 tablespoon parsley
Salt and freshly grated black pepper to taste
Place meat and bones in a large saucepan, simmer gently for
1.5 hours. Top up with water if necessary. Cool, remove fat and
bones, leaving any meat pieces in soup. Insert shredder blade,
shred vegetables and add stock with barley and seasonings.
Use blade to chop parsley and add to saucepan. Add water if
necessary and simmer gently for another 1½ hours before
serving.
Fish Soup
Serves 4 to 6
500g white fish fillets, skinned and cut into pieces
6 potatoes peeled & cut to fit chute
1 onion peeled & cut to fit chute
Salt and pepper to taste
4 cups water
2cups milk
Slice potatoes and onion. Place fish, potatoes and onion,
seasonings and water into saucepan and simmer for 20-
25minutes until potatoes are tender. Mash fish and potatoes
into soup. Add milk and reheat. Test for seasoning. ¼ cup
cream may be added to soup before serving. Garnish with
chopped chives.
Cream of Zucchini Soup
Serves 4-6
500 g zucchini with end cut off. Cut to fit food chute.
1 medium size onion, peeled and cut into quarters
30g butter
1 tablespoon plain flour
5 cups chicken stock or stock cubes
Salt and pepper
1 teaspoon madras curry powder
¼ cup milk
¼ cup cream
Slice onion and zucchini and then fry gently with butter added
for 4-5 minutes. Introduce flour and stir until the texture is
smooth before adding the stock. Add salt, pepper and curry
powder to season. Continue to simmer for another 20minutes
until zucchini is soft. Turn off and allow contents to cool before
blending the contents. Blend contents until texture is smooth
and then return to saucepan and add milk. Reheat for 5
minutes until hot not boiled. Serve with cream and garnish with
chopped chives.
Eggplant Pate
Makes 4-6 servings
2 unpeeled eggplants baked for about 1 hour
Summary of Contents for FP600
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