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up to the maximum level on the Jug.
4 Place the Lid on the Jug and select the Smooth Setting.
5 When complete, season to taste and serve with a swirl of cream
(if desired).
• To make fresh chicken stock. Simply place a chicken carcass in a
medium pan, cover with water, add a vegetable stock cube, 5
peppercorns and a bay leaf. Bring to the boil then simmer for 1
hour. Strain through a fine sieve or muslin cloth.
Soup Recipes
Roast Tomato and Basil Soup
Preparation time: 30 minutes
Cooking time: 21 minutes
Setting: Smooth
Serves: 4
Ingredients:
• 8 very ripe tomatoes (approx 640g), cut in half
• 2 red onions (approx 215g), cut into 6 wedges
• 4 garlic cloves
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and ground black pepper
• 750ml chicken stock, made from stock cube
• 2 tsp tomato puree
• 1 tsp brown sugar
• 10g fresh basil leaves
Method:
1 Pre-heat the oven to 200ºC / Gas mark 6.
2 Place the tomatoes skin side up into a roasting tin with the red
onions and garlic. Drizzle over the olive oil, balsamic vinegar and
season with salt and pepper. Roast for 20-30 minutes or until
softened and slightly charred.
3 Carefully place the vegetables into the Soup Maker with the
chicken stock, add the tomato puree, brown sugar and fresh basil.
4 Place the Lid on the Jug and select the Smooth Setting. Once the
soup is ready, season to taste and serve.
Really Quick and Easy Pea,
Ham and Mint Soup
Preparation time: 5 minutes
Cooking time: 21 minutes
Setting: Smooth
Serves 4
Ingredients:
• 600g frozen peas
• 20g fresh mint, leaves only
• 225g good quality cooked ham, chopped/shredded
• 1 potato (approx 100g), finely diced
• 800ml hot ham stock, from cube
• Salt and ground black pepper
• 2 tbsp olive oil
• 3 rounded tbsp, crème fraiche
Method:
1 Place the peas, mint, ham, potato and hot stock into the Soup
Maker. Place the Lid on the Jug and select the smooth setting.
2 When the soup is ready, season with a little salt and milled pepper
add the olive oil and crème fraiche and select the Blend Setting.
Press and hold the Select On/Off Button to blend the soup for 20
seconds before serving.
French Style Pistou
Preparation time: 15 minutes
Cooking time: 28 minutes
Setting: Chunky
Serves 4
Ingredients:
• 1 courgette (approx 150g), cut into small dice
• 1 small potato (approx 70g), cut into small dice
• 1 small onion (approx 70g), finely chopped
• 1 carrot (approx 50g), cut into small dice
• 1 tin of chopped tomatoes (400g)
• 50g petit pois
• 50g spaghetti, broken into small pieces
• 50g French beans, cut into 1cm pieces
• 650ml of vegetable stock
• 1 tbsp tomato puree (mix into the stock)
• salt and ground black pepper
To serve:
• pesto
• Parmesan cheese
Method:
1 Place ingredients into the Soup Maker, pour over the vegetable
stock/ tomato puree mix, season with salt and pepper, mix
ingredients together with a wooden spoon or spatula to evenly
distribute.
2 Place the Lid on the Jug and select the Chunky Setting.
3 Serve straight away with a spoonful of pesto and freshly grated
Parmesan cheese.
Basic Vegetable Soup
Preparation time: 5 minutes
Cooking time: 21 minutes
Setting: Smooth
Serves: 4
Ingredients:
• 700g assorted vegetables, diced (Bagged mixed
vegetables from the
g
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