TINSEB088WRRZ-K51 UK R555
39
LEEK & POTATO SOUP
Serves 4
50g margarine
450g leeks, chopped
900g potatoes, chopped
900ml (1
1
/2
pints) hot vegetable stock
salt and pepper to taste
150ml (
1
/4 pint) milk
1 Heat the margarine in a large bowl on 100P
for 30 - 40 seconds.
2Add leeks and potatoes and mix well. Cover
and cook on 100P for 7 minutes, stir twice
during cooking.
3Add the stock to the potato mixture. Mix
well.
4 Cook on 70P for 30 - 35 minutes, until
vegetables are tender, stir 3 - 4 times during
cooking. Season with salt & pepper.
5. Blend the soup and stir in the milk.
6. Cook on 100P for 5 minutes.
TOMATO & ORANGE SOUP
Serves 4
25g margarine
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
1Melt the margarine in a large bowl on 100P
for 30 seconds.
2Add the onion, carrot and potato and heat on
100P for 6 minutes. Stir halfway through
cooking.
3Add 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.
CREAMY MUSHROOM SOUP
Serves 4
125g onion, chopped
225g mushrooms, sliced
25g margarine
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 margarine
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.
RECIPES
UK R-555 O/M,P35- 05.2.21 3:41 PM Page 39 (1,1)