10
Recipes - Soup
Method:
1 Melt the butter and fry the bacon and vegetables
in a pan until soft.
2 Transfer to the Cooking Pot 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 for
approximately 4-6 hours.
5 Add the pasta shells and parsley 45 minutes
before serving.
6 When cooked, adjust the seasoning if necessary
and sprinkle with parmesan cheese just before
serving.
Serve with crusty french bread.
Minestrone soup
Ingredients:
3.5L 6.5L
• 30g 55g Butter
• 60g 120g Streaky bacon, chopped
• 1 large 2 large Onion(s), chopped
• 1 2 Garlic clove(s), crushed
• 3 4 Celery sticks, chopped
• 300g 500g Potatoes, peeled and cubed
• 2 medium 2 large Carrots, peeled and diced
• 3 4 Cabbage leaves, shredded
• 3 medium 4 large Tomatoes, skinned and
chopped
• 1.25L 2.25L Chicken stock
• 1
1
/
2tbsp 3tbsp Tomato puree
• 1
1
/
2tsp 3tsp Worcestershire sauce
• 1
1
/
2tbsp 2tbsp Parsley, chopped
• 75g 150g Pasta shells
• 2-3tbsp 3tbsp Parmesan cheese
• Salt and pepper to taste
Method:
1 In a pan, gently fry the bacon 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 to the Cooking Pot and cover with the
Lid. Cook for approximately 4-8 hours.
5 If a smoother consistency is required, liquidise
the soup after cooling and then reheat the soup
in a pan.
6 Sprinkle with parsley and serve with crusty
french bread.
Lentil soup
Ingredients:
3.5L 6.5L
• 125g 200g Smoked bacon, chopped
• 1 large 2 large Onion(s), chopped
• 3 4 Carrot(s), finley diced
• 2 4 Celery sticks, chopped
• 200g 400g Orange lentils
• 400g 800g Chopped tomatoes (tinned)
• 1.1L 2L Chicken stock
• 3tsp 4tsp Worcestershire sauce
• 1 1 Bayleaf
• 1tsp 2tsp Basil
• 1
1
/
2tbsp 3tbsp Parsley, finely chopped
• 1
1
/
2tsp 3tsp Worcestershire sauce
• 1
1
/
2tbsp 2tbsp Parsley, chopped
• Pinch of nutmeg
• Salt and pepper to taste
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