15
Manual Recipes - Soup
Vegetable Soup
Method:
1
Peel, wash and cube or slice all the vegetables.
2
Melt butter in a Frying Pan and gently sauté the
vegetables on the hob for 2-3 minutes.
3
Add the hot stock. Stir well and bring to the boil.
Season to taste and add mixed herbs.
4
Transfer the Cooking Pot.
5
Cover with the Glass Lid and cook on the desired
setting.
6
Cool and liquidise the soup.
7
Reheat on the hob, thickening the soup with a paste
made with flour and water.
Ingredients:
3.5L 6.5L
•
30g 60g Butter
•
1.25kg 1.8kg Mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks,
tomatoes
•
1.1L 2L Vegetable stock
•
1 tsp 1 tsp Mixed herbs
•
pinch pinch Salt and pepper
•
30g 60g Flour
Chicken in White Wine
Method:
1
Heat the butter in a Frying Pan and gently sauté the
chicken in batches until sealed on all sides. Remove
and set aside.
2
Add the onion and fry until softened but not browned.
Add the mushrooms and cook for a minute on low
heat.
3
Blend the cornflour with a little wine. Pour the
remaining wine into the Pot with the blended cornflour,
mixed herbs and seasoning. Bring to the boil, stirring
continuously.
4
Transfer all ingredients to the Cooking Pot and cover
with the Glass Lid.
5
Cook for approximately 6 hours on the Medium setting,
or 8 hours on Low, 4 hours on High.
6
Just before serving, beat together the egg yolks and
cream. Beat in a few tablespoons of the cooking
liquid, mix well together. Pour this mixture into the
Cooking Pot and stir until the sauce thickens.
Ingredients:
3.5L 6.5L
•
4 10 Chicken breasts, skinned
•
20g 40g Butter
•
1 2 Finley chopped onion
•
125g 400g Mushrooms, sliced
•
2 tbsp 3 tbsp Cornflour
•
3 tbsp 5 tbsp Dry white wine
•
400ml 750ml Chicken stock
•
1tsp 2tsp Mixed herbs
•
2 3 Egg yolks
•
75ml 150ml Double cream
•
pinch pinch
Salt and pepper
Manual Recipes - Poultry
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