10
Recipes - Soup
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.
Minestrone soup
Ingredients:
3.5L 6.5L
•
30g 55g Butter
•
60g 120g Streaky bacon, chopped
•
1 large 2 large Onion(s), chopped
•
1 2 Garlic clove(s), crushed
•
3 4 Celery sticks, chopped
•
300g 500g Potatoes, peeled and cubed
•
2 medium 2 large Carrots, peeled and diced
•
3 4 Cabbage leaves, shredded
•
3 medium 4 large Tomatoes, skinned and
chopped
•
1.25L 2.25L Chicken stock
•
1
1
/
2
tbsp 3tbsp Tomato puree
•
1
1
/
2
tsp 3tsp Worcestershire sauce
•
1
1
/
2
tbsp 2tbsp Parsley, chopped
•
75g 150g Pasta shells
•
2-3tbsp 3tbsp Parmesan cheese
•
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.
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
•
1
1
/
2
tbsp 3tbsp Parsley, finely chopped
•
1
1
/
2
tsp 3tsp Worcestershire sauce
•
1
1
/
2
tbsp 2tbsp Parsley, chopped
•
Pinch of nutmeg
•
Salt and pepper to taste
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