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RECIPES
TOMATO & ORANGE SOUP
Serves 4
Preparation time - 10 minutes
25g (1oz) butter
125g (5oz) onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1
3
/
4
lb) canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
1 Melt the butter in a large bowl on 100P for 30
seconds.
2 Add the onion, carrot and potato and heat on
100P for 6 minutes. Stir halfway through
cooking.
3 Add the tomatoes, orange juice, orange rind and
stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P for 15 minutes, stir 2 - 3 times during
cooking, until the vegetables are tender.
4 Blend in a food processor. Return to bowl and
heat on 100P for 5 minutes.
CREAMY MUSHROOM SOUP
Serves 4
Preparation time - 6 minutes
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (
1
/
2
pint) milk
450ml (
3
/
4
pint) hot vegetable stock
2.5ml (
1
/
2
tsp) dried marjoram
2.5ml (
1
/
2
tsp) dried basil
salt and pepper to taste
150ml (
1
/
4
pint) double cream
1 Place the onion, mushrooms and butter in a
bowl, cook on 100P for 5 minutes.
2 Stir in the flour to form a paste. Gradually add
the milk and the stock.
3 Stir in the marjoram, basil, salt and pepper to
taste. Cook on 100P for 9 minutes, stir after 5
minutes through cooking.
4 Blend the soup and add the cream. Cook on
100P for 7 minutes.
FRENCH ONION SOUP
Serves 4
Preparation time - 8 minutes
350g (13oz) onion, sliced
15ml (1 tbsp) vegetable oil
50g (2oz) plain flour
1.2 litres (2 pints) hot meat or vegetable stock
salt and pepper to taste
30ml (2 tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated
1 Place the onion and oil in a bowl, mix well and
heat on 100P for 1 minute.
2 Stir in the flour to make a paste and gradually
add stock. Season and add the parsley.
3 Cover the bowl and cook on 70P for 18 minutes.
4 Pour the soup into serving bowls, submerge
bread and sprinkle generously with cheese.
5 Heat on 70P for 2 minutes, until the cheese has
melted.
Variations:
Lentil and bacon soup:
Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of
bacon (cooked and chopped). Omit the French bread and grated cheese.
R-64STM O/M & C/B 5/4/01 8:54 am Page 26
