– 40 –
Soups and Snacks
P
UMPKIN
S
OUP
Serves: 4
Ingredients:
1
kg
diced
pumpkin
1 onion,
diced
2 cups
chicken stock
1 teaspoon
curry powder
pepper
Method:
Place pumpkin, onion and curry powder in a 2-litre
casserole dish. Cover and cook on 1100 W for 12
minutes. Add chicken stock and pepper. Cook on
1100 W for 10 minutes. Cool slightly. Purée pumpkin
and liquid in blender or food processor. Pour into
individual serving dishes and garnish with chives.
To cook by Auto Cook:
Prepare pumpkin as above cover with plastic wrap.
Refer to Root Vegetables directions on page 22.
Select
Root Vegetables
, press
Weight pads
to
select 900
g
, then press
Start
.
S
HORT AND
L
ONG
S
OUP
Serves: 4
Ingredients:
200
g
fresh singapore noodles
12 (200
g
)
frozen mini dim sims
4
green onions, sliced
1-litre chicken
stock
1 teaspoon
crushed garlic
1
⁄
2
teaspoon
chopped fresh ginger
2 tablespoons
soy sauce
1
chicken breast, cooked and sliced
4
baby bok choy, quartered
1 cup
bean sprouts
2 tablespoons
dried onion (optional)
Method:
Place all ingredients except bok choy and bean
sprouts in a 4-litre casserole dish and cook on
1100 W for 10 minutes. Add bok choy and cook on
1100 W for 2 minutes. Serve in individual bowls
topped with bean sprouts and onion.
HINT:
To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on 800 W for 8 to 10
minutes.
P
EA AND
H
AM
S
OUP
Serves: 6
Ingredients:
2
1
⁄
2
cups
green split peas
850
g
smoked ham hock
1
medium onion, chopped
1 tablespoon
fresh thyme leaves
1 bay
leaf
6 cups
chicken stock
1
⁄
2
cup
frozen peas
Method:
Wash split peas and place in a 2-litre capacity bowl
with 1-litre of water. Cover and allow soaking for 8
hours or overnight. Remove rind from ham hock and
discard. Cut meat away from the bone and roughly
chop. Reserve bone. Drain peas and place into a
5-litre capacity microwave safe dish. Add ham bone,
chopped ham, onion, thyme, bay leaf and chicken
stock. Cook uncovered on 1100 W for 15 minutes.
Reduce power to 600 W and cook for 15 minutes.
Skim top of soup and cook on 600 W for a further 30
minutes. Remove ham bone and bay leaf and stir in
frozen peas. Cook on 600 W for 10 minutes. Blend
half the soup and return to the bowl, stirring through
the remaining soup. Serve hot with crusty bread.
Tip:
Substitute 500
g
bacon bones and 250
g
of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.
P
OTATO AND
L
EEK
S
OUP
Serves: 4 to 6
Ingredients:
1
kg
potatoes, peeled and diced
2
medium thinly sliced leeks
2 teaspoons
fresh thyme
pepper
3 cups
chicken stock
150 ml
cream
Method:
Place potatoes, leeks, thyme and pepper in 4-litre
casserole dish. Cover and cook on 1100 W for 8
minutes. Stir in chicken stock. Cover and cook on
1100 W for 14 to 16 minutes. Purée soup mixture.
Stir in cream and serve hot or cold in individual
bowls.
To cook by Auto Cook:
Place potatoes, leeks, thyme and pepper in a
4-litre dish. Cover with plastic wrap. Refer to Root
Vegetables directions on page 22. Select
Root
Vegetables
, press
Weight pads
to select 900
g
,
then press
Start
.
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2018/7/3 9:21:00
2018/7/3 9:21:00
