– 77 –
Soups, Snacks and Starters
p
EA AND
H
AM
S
OUP
Serves: 6
Ingredients:
2½ cups green split peas
850
g
smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
½ cup frozen peas
Method:
Wash split peas and place in a 2-litre bowl with 1-litre
of water. Cover and allow soaking for 8 hours or
overnight. Remove rind from ham hock and discard.
Cut meat away from the bone and roughly chop.
Reserve bone. Drain peas and place into a 5-litre
microwave-safe dish. Add ham bone, chopped ham,
onion, thyme, bay leaf and chicken stock. Cook
uncovered on 1000 W for 15 minutes. Reduce power
to 600 W and cook for 15 minutes. Skim top of soup
and cook on 600 W for a further 30 minutes. Remove
ham bone and bay leaf and stir in frozen peas. Cook
on 600 W for 10 minutes. Blend half the soup and
return to the bowl, stirring through the remaining
soup. Serve hot with crusty bread.
Tip:
Substitute 500
g
bacon bones and 250
g
of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.
C
HICKEN AND
V
EGETABLE
S
OUP
Serves: 4
Ingredients:
1 medium onion, diced
1 clove garlic, crushed
750
g
soup vegetables, diced
1-litre chicken stock
½ cup arborio rice
1 bay leaf
400
g
cooked chicken meat
Method:
Place onion and garlic into a 3-litre microwave-safe
bowl. Cook on 1000 W for 1 minute. Add vegetables,
cover and cook on 1000 W for 10 minutes, stir
halfway through cooking. Remove covering and
add chicken stock and bay leaf. Cook on 1000 W
for 10 minutes. Stir in rice and cook for a further 10
minutes. Remove bay leaf and add diced chicken.
Heat on 1000 W for 5 minutes.
M
USHROOM
S
OUP
Serves: 4
Ingredients:
1 tablespoon butter
250
g
mushrooms, sliced
1 tablespoon fl our
2 cups chicken stock
¼ cup white wine
1 teaspoon mustard
½ cup cream
Method:
Place butter and mushrooms in a 2-litre casserole
dish. Cover and cook on 1000 W for 5 minutes.
Add fl our, stock, wine and mustard to mushrooms
and mix well. Cover and cook on 1000 W for 6 to 8
minutes, stirring halfway through cooking. Add cream
and cook on 1000 W for a further 2 minutes.
This soup can be pureed if preferred.
P
UMPKIN
S
OUP
Makes: 2 to 4
Ingredients:
1
kg
pumpkin
1 diced onion
1 teaspoon curry powder
2 cups chicken stock
Method:
Peel pumpkin and remove seeds. Dice pumpkin into
3 cm pieces. Place pumpkin, onion and curry powder
in a 3-litre casserole dish. Cover and cook on 1000
W for 15 minutes. Add stock. Cover and cook on
1000 W for 15 minutes. Cool slightly. Puree pumpkin
and liquid in a blender or food processor.
P
OTATO AND
L
EEK
S
OUP
Serves: 4 to 6
Ingredients:
4 (1
kg
) large potatoes, peeled, diced
2 medium leeks, thinly sliced
2 teaspoons dried thyme
3 cups hot chicken stock
1 teaspoon salt and pepper
250 ml cream
Method:
Place potatoes, leeks, thyme and chicken stock in a
3-litre casserole dish. Cover and cook on 1000 W for
22 to 25 minutes. Cool slightly. Puree potato mixture
in a food processor or blender, adding salt, pepper
and cream. Return to dish. Cook on 800 W for 4 to 6
minutes. Serve hot, in individual bowls.
F0003BU00QP_CB_2016023.indd 77 2016/6/23 11:30:36
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