33
RECIPES
Serves 4
50g butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
1 Heat the butter in a large bowl on 100P for 1 minute.
2 Add leeks and potatoes and mix well. Cover and
cook on 100P for 5 minutes, stir after 2 minutes.
3 Add the stock to the potato mixture. Mix well.
4 Cook on 70P for 20 minutes, until vegetables are
tender, stir every 5 minutes.
Season with salt and pepper.
L
EEK
&
POTATO SOUP
Serves 4
125g onion, chopped
225g mushrooms, sliced
25g butter
25g plain flour
300ml (
1
/
2
pint) milk
450ml (
3
/
4
pint) hot vegetable stock
2.5ml (
1
/
2
tsp) dried marjoram
2.5ml (
1
/
2
tsp) dried basil
salt and pepper to taste
150ml (
1
/
4
pint) double cream
1 Cook the onion, mushrooms and butter together in a
bowl on 100P for 3 minutes.
2 Stir in the flour to form a paste, gradually add the
milk and the stock.
3 Stir in the marjoram, basil, salt and pepper to taste.
Cook on 100P for 8 minutes, stir after 4 minutes.
4 Blend in a food processor, return to the bowl and
add the cream. Cook on 100P for 6 minutes.
C
REAMY MUSHROOM SOUP
Serves 4
25g butter
125g onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
1 Melt the butter in a large bowl on 100P for 30
seconds.
2 Add the onion, carrot and potato and heat on 100P
for 6 minutes. Stir halfway through cooking.
3 Add the tomatoes, orange juice, orange rind and
stock. Mix thoroughly. Season with salt and pepper to
taste. Cover the bowl and cook on 100P for 15
minutes, stir 2 - 3 times during cooking, until the
vegetables are tender.
4 Blend in a food processor. Return to the bowl and
heat on 100P for 5 minutes.
T
OMATO
&
ORANGE SOUP
R-32FBSTM Cookbook 24/06/2004 09:02 Page 33