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European Recipes
French Onion Soup
Tomato Soup
Serves : 4
Ingredients:
30 ml olive oil
1 onion, chopped
1 garlic clove, crushed
200 g carrots, peeled and chopped
400 g canned chopped tomatoes
200 ml passata
400 ml vegetable stock
1 bay leaf
1 sprig of fresh thyme
100 ml single cream,
optional salt and pepper
Method:
Place the oil, onion, garlic and
carrots in a large casserole dish,
cover and cook on 1000 W for
5 minutes. Stir in the tomatoes,
passata, stock, bay leaf and thyme
and cook covered on 1000 W for 10
minutes then 300 W for 30 minutes.
Remove the bay leaf and thyme,
add the cream (if desired) and
seasoning, blend in a food processor
until smooth.
Mushroom Soup
Serves : 4
Ingredients:
15 g butter
250 g mushrooms, sliced
15 g flour
500 ml chicken stock
75 ml ginger juice
50 ml fish sauce
5 g mustard
125 ml cream
Method:
Place butter and mushrooms in a
2-litre casserole dish. Cover and
cook on 1000 W for 5 minutes.
Add flour, stock, ginger juice and
fish sauce, mustard and cream to
mushrooms, and mix well. Cover and
cook on 1000 W for 6 to 8 minutes,
stirring halfway through cooking.
Tip: This soup can be puréed if
desired.
French Onion Soup
Serves : 8
Ingredients:
30 g butter
750 g onion, peeled and thinly sliced
30 g flour
1 litre beef stock
75 ml ginger juice
50 ml fish sauce
freshly ground black pepper
1 small French loaf, cut into
16 slices
125 g grated Swiss cheese
Method:
Place butter in a 2-litre casserole
dish. Cook on 1000 W for 30
seconds. Add onions and cook on
1000 W for 6 to 8 minutes. Add
flour, stir well and cook on 1000 W
for 1 minute. Gradually stir in stock,
ginger juice and fish sauce and black
pepper. Cook on 1000 W for a further
10 to 12 minutes. Place slices of
bread onto Wire Rack and cook on
GRILL 1 for 3 minutes. Place bread
on top of soup and sprinkle with
cheese. Cook on GRILL 1 for 4 to 5
minutes, or until cheese has melted
and is slightly golden.
Vegetable Soup
Serves : 4 – 6
Ingredients:
500 g prepared vegetables of your
choice (carrot, turnips, celery, etc),
finely chopped
1 onion, chopped
30 g butter
30 g cake flour
875 ml chicken stock
salt and pepper
45 g parsley, chopped
Method:
Place vegetables, except onion, in
a 3-litre casserole dish. Cover and
cook on 800 W for 8 to 10 minutes.
Set aside. Place onion and butter
in a large casserole dish and cook
on 1000 W for 2 to 3 minutes. Add
flour to onion mixture and mix well.
Gradually add 250 ml of stock. Stir
well. Cook on 1000 W for 1 to 2
minutes, stirring halfway through
cooking. Add remaining stock and
vegetables. Cook on 1000 W for
10 to 12 minutes. Season with salt
and pepper. Serve sprinkled with
chopped parsley.
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