8
Method:
1
Melt the butter in the Cooking Pot and fry the bacon and
vegetables until soft.
2
Transfer the Cooking Pot into the Base Unit and add the stock.
3
Add remaining ingredients except the parsley, pasta shells and
parmesan cheese.
4
Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting.
5
45 minutes before serving, add the pasta shells and parsley.
6
When cooked, season to taste and sprinkle with parmesan cheese
just before serving.
Ingredients:
•
30g butter
•
60g streaky bacon, chopped
•
1 large onion, chopped
•
1 garlic clove, crushed
•
3 celery sticks, chopped
•
300g potatoes, peeled and
cubed
•
2 medium carrots, peeled and
diced
•
3 cabbage leaves, shredded
•
3 tomatoes, skinned and
chopped
•
1.25L chicken stock
•
1
1
/
2
tbsp tomato puree
•
1
1
/
2
tsp worcestershire sauce
•
1
1
/
2
tbsp parsley, chopped
•
75g pasta shells
•
2-3tbsp parmesan cheese
•
salt and pepper
Minestrone soup
Method:
1
Gently fry the bacon in the Cooking Pot until the fat begins to run.
2
Add the onion, carrot and celery and fry until soft.
3
Add all the remaining ingredients except the parsley and bring to
the boil, simmer for 2 minutes.
4
Transfer the Cooking Pot into the Base Unit.
5
Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting.
6
If a smoother consistency is required, liquidise the soup after
cooling and then reheat the soup in a pan.
7
Sprinkle with parsley and serve.
Ingredients:
•
125g smoked bacon, chopped
•
1 large onions, chopped
•
3 carrots, diced
•
2 celery sticks, finley sliced
•
200g orange lentils
•
400g can of chopped tomatoes
•
1.1L chicken stock
•
3tsp worcestershire sauce
•
1 bay leaf
•
1tsp basil
•
1tbsp parsley. chopped
•
pinch of nutmeg
•
salt and pepper
Lentil soup
Recipes - Soup
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