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6
Soups
Minestrone soup
4.5 litres
Butter 55g
Streaky bacon, chopped 100g
Onion, finely chopped 2 large
Clove garlic, crushed 2
Celery, chopped 4 sticks
Potatoes, peeled and cubed 500g
Carrots, peeled and diced 2 large
Cabbage leaves, shredded 4
Tomatoes, skinned and roughly chopped
4 large
Chicken stock 2.25 litres
Tomato puree 3 tbsp
Worcestershire sauce 3 tsp
Salt and freshly ground black pepper
Parsley, finely chopped 2 tbsp
Pasta shells 150g
Parmesan cheese, grated 3 tbsp
Method
Melt the butter in a pan and fry
bacon and vegetables until soft.
Make up stock and add stock,
bacon and vegetables to the crock
pot. Add remaining ingredients
except the parsley, pasta shells and
parmesan cheese. Place the
ceramic pot in the base unit, cover
with lid and cook for approximately
4 - 6 hours. 45 minutes before
serving, add the pasta shells and
parsley. Adjust the seasoning if
necessary and sprinkle with
parmesan cheese. Serve with crusty
french bread.
Lentil soup
4.5 litres
Smoked bacon, chopped 200g
Onion, finely chopped 2 large
Carrots, finely diced 4
Celery, finely sliced 4 sticks
Orange lentils 400g
Can of chopped tomatoes 2x 400g
Chicken stock 2 litres
Worcestershire sauce 4 tsp
Pinch of nutmeg
Bay leaf 1
Basil 2 tsp
Salt and freshly ground black pepper
Parsley, finely chopped 2 tbsp
Method
In a pan, gently fry the bacon until
the fat begins to run. Add the onion,
carrot and celery and fry until soft.
Add all the remaining ingredients
except the parsley and bring to the
boil. Simmer for 2 minutes. Transfer
to the crock pot. Place ceramic pot
into the slow cooker base, cover
with the lid. Cook for approximately
4 - 8 hours. If a smoother
consistency is required, liquidise the
soup after cooling and then reheat
the soup in a pan. Sprinkle with
parsley and serve with crusty french
bread.
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RECIPES
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