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Soups
continued
R5
Barley soup with
sugared parsnips
1 cup/200g pearl barley
8 cups chicken stock
2 tablespoons oil
2 large onions, finely chopped
4 garlic cloves, crushed
2 medium carrots, sliced
2 medium (400g) potatoes, peeled and chopped
2 celery sticks, sliced
2 bay leaves, halved
3
⁄
4
cup milk
Pepper and salt, for seasoning
2 tablespoons butter
2 parsnips, cubed
1 teaspoon brown sugar
Chopped fresh mint, for serving
1. Place the barley with 3
1
⁄
2
cups of the stock into the
removable crockery bowl. Cover and cook on High
1-1
1
⁄
2
hours or until just tender.
2. Heat oil in a non-stick pan. Add onion and garlic
and cook over a medium heat until onion is soft.
3. Add onion mixture to the cooked barley in the
removable crockery bowl, stir in remaining stock,
carrots, potatoes, celery, bay leaves and milk.
Cover with lid and cook on Low 6-8 hours or
High 3-4 hours.
4. Just before serving, melt butter in a non-stick pan.
Cook parsnip for 1 minute, stir in sugar and cook
until parsnip is golden brown and tender.
5. Season soup with salt and pepper, ladle soup into
serving bowls and top with parsnip. Sprinkle with
mint if desired.
Serve hot.
Chunky fish chowder
2 large leeks, trimmed, cleaned and sliced
4 medium potatoes, peeled and cubed
1
1
⁄
2
kg white boneless fish fillets, cubed
1litre chicken stock
1 cup milk
Salt and pepper, if desired
300ml cream
1 teaspoon ground nutmeg
1
⁄
2
cup finely chopped shallots
1. Place prepared leeks, potatoes and fish into the
removable crockery bowl.
2. Combine chicken stock and milk, season to taste
and pour over vegetables and fish.
3. Cover with lid and cook on Low 6-8 hours or
High 4 hours.
4. Stir in cream and nutmeg
1
⁄
2
hour before end of
cooking. Replace lid and continue cooking.
5. Ladle soup into serving bowls and top each serve
with a light sprinkle of shallots.
Serve hot.
6-88
Soups
continued
Char-grilled capsicum
and gnocchi soup
4 red capsicum, quartered
2 yellow capsicum, quartered
1 cup water
2 tablespoons olive oil
1kg chicken tenderloins, diced
2 onions, chopped
4 garlic cloves, crushed
2 tablespoons paprika
2 teaspoons caraway seeds
3 teaspoons cracked black pepper
1
⁄
4
cup tomato paste
8 cups chicken stock
500g pre-packaged gnocchi
Sour cream, for serving
Chopped parsley, for serving
1. Place capsicum quarters, skin-side up under a hot
grill until the skins blister. When cool peel away
the skin and discard. Process capsicum flesh and
water in a food processor or blender until smooth.
2. Heat oil in a non-stick pan. Add chicken pieces and
cook over a medium heat until golden browned.
Place chicken into the removable crockery bowl.
3. Add onion to the non-stick pan, cook over a
medium heat until soft. Stir in garlic, paprika,
caraway seeds, pepper and tomato paste, cook for
1 minute. Add capsicum mixture and stir until
heated through.
4. Pour combined mixture and stock over chicken in
the removable crockery bowl. Cover with lid and
cook on Low 8-10 hours or High 4 hours.
5. Stir gnocchi into the soup 15-20 minutes before
end of cooking. Replace the lid and continue
cooking until gnocchi has risen to the top of
the soup.
6. Ladle soup into serving bowls and top each serve
with sour cream and parsley if desired.
Serve hot.
Fiery three bean chowder
2 tablespoons oil
2 large onions, chopped
4 garlic cloves, crushed
2 small red chillies, finely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1
⁄
3
cup tomato paste
1 x 400g canned tomatoes, chopped
4 cups vegetable stock
1 x 200g can diced capsicum, drained and rinsed
1 x 420g can corn kernels, drained
1 x 420g can butter beans, drained and rinsed
2 x 440g cans red kidney beans, drained and rinsed
1 x 125g can soya beans, drained and rinsed
Sour cream, for serving
Grated Cheddar cheese, for serving
Chopped Jalapeno peppers, for serving
1. Heat oil in a non-stick pan. Add onion and cook
over a medium heat until soft. Stir in garlic,
chillies, cumin and coriander, cook for 1-2 minutes.
Add tomato paste and half the tomatoes. Stir, over
a medium heat, until warmed.
2. Place tomato mixture into the removable crockery
bowl. Add remaining tomatoes, stock, capsicums,
corn, butter beans, kidney beans and soya beans.
Cover with lid and cook on Low 6-8 hours or
High 3-4 hours.
3. Ladle soup into serving bowls. Top each serve
with sour cream, cheese and Jalapeno peppers
if desired.
Serve hot.
88
R4