9
Standard Slow Cooking
Recipes - Soup
Method:
1
Melt the butter and fry the bacon and vegetables in a pan until soft.
2
Transfer to the Partitioned Cooking Pot, splitting evenly between the
two partitions and add the stock.
3
Add remaining ingredients except the parsley, pasta shells and
parmesan cheese. Stir well.
4
Cover with the Glass Lid and cook on medium for approximately
4-6 hours.
5
45 minutes before serving, add the pasta shells and parsley.
6
When cooked, adjust the seasoning if necessary and sprinkle with
parmesan cheese just before serving.
Serve with crusty french bread.
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
Peel, wash and cube or slice all the vegetables.
2
Melt the butter and gently fry the vegetables 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 to the Partitioned Cooking Pot splitting evenly between the
two partitions.
5
Cover with the Glass Lid and cook on medium for approximately
6-8 hours.
6
Allow to cool and liquidise the soup in a blender.
7
Reheat on the hob, thickening the soup with the flour.
Ingredients:
•
30g Butter
•
1.25kg Mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks, tomatoes
•
30g Plain flour
•
1.1L Vegetable stock
•
1tsp Mixed herbs
•
Salt and pepper
Vegetable soup
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