16
• 1 1 2 bay leaf
• ½ tsp ½ tsp 1tsp Worcestershire sauce
• Approx. 450ml Approx. 675ml Approx. 900ml hot lamb stock
Method:
1 Place the olive oil in the Removable Vessel (7), fit the Lid (4), select Sauté Function (16) and press the Start/Stop Button (23). After 1 minute
carefully add the lamb mince, refit the Lid (4) and sauté for
2 minutes, stirring occasionally with a wooden spoon until evenly browned.
2 Carefully add the onion, garlic, carrot, potato and swede to the Removable Vessel (7) and sauté for
4 minutes. Stir in the flour then add the rest of the ingredients and hot stock up to the desired level.
3 Stir with a wooden spoon or spatula. Press and hold the Start/Stop Button (23) then select Chunky Function (15), required portion size and
press the Start/Stop Button (23).
4 Season to taste and remove bay leaves (leaf) before serving.
Sauté Function (16)
Celery Soup
3 portions 4 portions
Preparation time: 10 minutes 10 minutes
Sauté: 7 minutes 7 minutes
Cooking time: 19 minutes 21 minutes
Setting: Smooth Smooth
Ingredients:
• 1tbsp 1tbsp olive oil
• 350g 450g celery, roughly chopped (including leaves)
• 75g 100g onion, chopped
• 110g 150g potato, chopped
• Approx. 700ml Approx. 800ml hot vegetable stock
salt and ground black pepper
fresh parsley to garnish
Method:
1 Place the olive oil in the Removable Vessel (7), fit the Lid (4), select Sauté Function (16) and press the Start/Stop Button (23). After 1 minute
carefully add the lamb mince, refit the Lid (4) and sauté for 2 minutes, stirring occasionally with a wooden spoon until evenly browned.
2 Carefully add the onion, garlic, carrot, potato and swede to the Removable Vessel (7) and sauté for 4 minutes. Stir in the flour then add the rest
of the ingredients and hot stock up to the desired level.
3 Stir with a wooden spoon or spatula. Press and hold the Start/Stop Button (23) then select Chunky Function (15), required portion size and
press the Start/Stop Button (23).
4 Season to taste and remove bay leaves (leaf) before serving.
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