16
Method:
1
Add the oil to the Jug and press the Sauté button.
2
After a minute add the mince and stir for 2-3 minutes with a
wooden spoon or spatula until browned.
3
Add the onion, garlic, carrot, potato and turnip to the Jug and
sauté for 4 minutes, stirring as necessary. Turn off the Sauté
Function by pressing the Sauté Button.
4
Stir in the flour, then add the rest of the ingredients and add stock
to the MAX level. Stir well.
5
Place the Lid on the Jug and select Chunky setting. Once the
soup is ready remove the bay leaf before serving.
Ingredients:
•
1½ tbsp olive oil
•
50g raw minced lamb
•
65g onion, finely chopped
•
1 small garlic clove, crushed
•
30g carrot, finely chopped
•
75g potato, finely chopped
•
65g turnip, finely chopped
•
2 tsp plain flour
•
160g canned lentils, drained
•
¼ tsp fresh rosemary, chopped
•
1 bay leaf
•
½ tsp Worcestershire sauce
•
2 tsp fresh parsley, chopped
•
Salt and pepper, to taste
•
600ml lamb stock
Chunky Winter Lamb and Lentil Broth
Preparation time: 15 minutes
Cooking time: 26 minutes
Setting: Chunky
Serves: 2-3
Method:
1
Heat the oil in the Jug using the Sauté button. After a minute, add
the onion and fry until soft, but not browned, stirring occasionally
with a wooden spoon.
2
Add the garlic and mushrooms and continue to cook until the
mushrooms have softened.
3
Turn off the Sauté Function by pressing the Sauté Button.
4
Add the shredded chicken, parsley, potato and stock. Select the
Smooth setting.
5
Season to taste with salt and milled pepper and serve with a
drizzle of cream.
•
NOTE: Using fresh chicken stock will improve the flavour of the
soup.
•
To make fresh chicken stock. Simply place a chicken carcass in
a medium pan, cover with water, add a vegetable stock cube,
5 peppercorns and a bay leaf. Bring to the boil then simmer for
1 hour. Strain through a fine sieve or muslin cloth.
Ingredients:
•
1 tbsp olive oil
•
70g onion, finely chopped
•
½ small garlic clove, crushed
•
150g button mushrooms,
sliced
•
70g cooked chicken, shredded
•
7g fresh parsley leaves
•
75g potato, cubed
•
600ml chicken stock
Garnish:
•
40ml whipping cream
Chicken and Mushroom Soup
Preparation time: 20 minutes
Cooking time: 19 minutes
Setting: Smooth
Serves: 2-3
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