Melt the butter/margarine in a large pan and fry the onions till golden brown.
Add stock, bay leaf and season to taste. Bring to the boil, transfer to the crock
pot, and cook for the time shown. Remove the bay leaf. To serve: sprinkle
slices of French bread with grated cheese and float on top of the soup. Remove
the crock pot and brown under a hot grill till the cheese bubbles. Alternatively,
toast the cheese on the bread and then float on top of the soup.
Minestrone
high 4-5/low 6-10
Butter
25g (1oz)
Garlic, crushed
1 clove
Leek, sliced
1 large
Carrot, finely chopped
1 large
Potato, chopped
1 large
Onion, chopped
1 large
Celery sticks, thinly sliced
2
Cabbage, finely shredded
175g (6oz)
Canned tomatoes including juice
397g (14oz)
Salt and pepper
to taste
Chicken stock
1.1 litre (2pt)
Bay leaves
2
Bouquet garni
1
Thin cut macaroni
50g (2oz)
Heat the butter in a large pan. Add the garlic, leek, carrot, potato, onion and
celery. Sauté till the butter is absorbed. Add the other ingredients, except the
macaroni. Bring to the boil, transfer to the crock pot and cook for the time
shown. 45 minutes before serving, remove the bay leaves and bouquet garni
and add the macaroni. Adjust seasoning and serve with grated Parmesan.
Scotch broth
high 7-9/low 10-15
Scrag end lamb, cut into pieces
350g (12oz)
Water
1 litre (2pt)
Pearl barley
50g (2oz)
Onions, sliced
2
Carrots, cut into small dice
175g (6oz)
Turnip, cut into small dice
175g (6oz)
Leeks, thinly sliced
2
Salt and pepper
to taste
Chopped parsley
Put the lamb in a pan, cover with cold water and bring to the boil. Remove
scum. Add the other ingredients, except the parsley. Bring to the boil, transfer
to the crock pot, and cook for the time shown. Remove the bones, trim off any
meat and return it to the broth. Adjust seasoning and sprinkle with parsley.
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