10
Scotts Ltd. Cotswold House, 1, Crompton Road, Groundwell, Wiltshire. SN25 5AW
Enquiry Line: 0871 855 1819
9
Scotts Ltd. Cotswold House, 1, Crompton Road, Groundwell, Wiltshire. SN25 5AW
Enquiry Line: 0871 855 1819
3.Broccoli and Stilton Soup
Ingredients
• 25g butter
• 1 tbsp olive oil
• 1 onion, roughly chopped
• 1 leek, green head removed, chopped
• 350g broccoli, cut in to small florets
• 1 small potato, peeled and roughly chopped
• 700ml water
• 4 tbsp double cream
• Salt and freshly milled black pepper
• 125g stilton, rind removed, crumbled
Method
Place the butter and olive oil in the soup maker. Add the broccoli, potato and water in the jug,
turn on the soup maker and select P1 from the pre-set menu. After 30 seconds, add the onion
and leek and cook until softened, and smooth. It takes around 20 minutes. Finally, add the
double cream, season well and finally add the cheese, stir until just melted (power on soup
maker, and hold the “Pulse” button several seconds). Do not allow to boil.
4.Cream of Vegetable
Ingredients
• 1 large carrot (peeled) and chopped into small chunks
• 1 large turnip, chopped into small chunks
• 1 large potato (peeled) and chopped into small chunks
• 2 sticks of celery, chopped
• 5 or 6 Savoy cabbage leaves roughly chopped
• Small chicory roughly chopped
• Stock
• 50g butter
• 25g plain flour
Method
Chop all of the veg and add to the soup maker. Add stock to reach the MAX SOUP level. Add
the flour and butter. Select P1 from the pre-set menu
5.Carrot and Ginger Soup
Ingredients
• 6 large carrots, peeled and chopped
• 1 onion, peeled, chopped
• 2cm piece fresh ginger, peeled and grated
• 1 tbsp olive oil
• 800ml chicken stock
• 20g fresh coriander chopped
Method
Put all ingredients in the soup maker power on and select P1 from the pre-set menu. This soup
takes around 30 minutes, from boiling, blending, cooking, blending to simmering. You will need
to cook for slightly longer than the pre-set program allocates. Serve hot with crusty bread.
6.Roast Chicken Soup
Ingredients
•v1 medium onion, roughly chopped into small chunks
• 1 medium carrot, diced
• 100g frozen peas
• 150g leftover roast chicken, shredded
• ½ tsp dried sage
• 1 Litre Stock
• 3 Tbsp Greek yoghurt
• 1 clove garlic, crushed
• Lemon juice
Method
Chop the veg and chicken. Add all but the last 3 ingredients to the soup maker. Add stock to
reach the MAX SOUP level. Select P1 from the Pre-set menu. While the soup is making, crush
the garlic and mix into the yoghurt along with the lemon juice. Chill. Serve the soup in bowls
with the chilled yoghurt mixture swirled in.
