Cuisinart MSC-600A, Инструкция пользователя

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9
Soups & Stews
Rustic Tomato Soup
Sautéing the vegetables gives the soup a rich,
sweet flavor .
Settings: Brown/Sauté Slow Cook
Makes 8-10 serves
1 tablespoon olive oil
3 garlic cloves, finely chopped
1 large brown onion, roughly chopped
2 medium carrots, thinly sliced
2 celery stalks, thinly sliced
1½ teaspoons flaked salt
¼
teaspoon freshly ground black pepper
1.5kg ripe Roma tomatoes, chopped
2
tablespoons chopped fresh oregano
2 tablespoons shredded fresh sweet basil
leaves
1 teaspoon raw sugar
6 sun-dried tomatoes
4 cups (1litre) vegetable stock
1 . Put the olive oil in the cooking pot of the
Multicooker set to Brown/Sauté at 175°C . Once
hot, add garlic, onion, carrots, celery and a
pinch each of salt and pepper . Sauté until soft
and lightly golden, about 5 minutes, stirring
occasionally .
2 . Add remaining ingredients and stir to combine .
Cover with lid and switch to Slow Cook on Low
for 4 hours .
3 . Once unit switches to Keep Warm, blend to
finish soup . Divide the solids from the liquid and
add some of the liquid to the jug of a blender,
then follow by about 1/3 of the solids . Blend
until smooth . Repeat with remaining ingredients .
Return blended soup to the pot and heat
through if required on Brown/Sauté at 120°C .
4 . Adjust seasoning to taste . Serve .