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6
Soups
Minestrone soup
2.5 litres 4.5 litres
Butter 30g 55g
Streaky bacon, chopped
60g 100g
Onion, finely chopped 1 large 2 large
Garlic cloves, crushed 1 2
Celery, chopped 3 sticks 4 sticks
Potatoes, peeled and cubed
300g 500g
Carrots, peeled and diced
2 medium 2 large
Cabbage leaves, shredded
34
Tomatoes, skinned and roughly chopped
3 medium 4 large
Chicken stock
1.25 litres 2.25 litres
Tomato puree 1
1
/2 tbsp 3 tbsp
Worcestershire sauce 1
1
/2 tsp 3 tsp
Parsley, finely chopped
1
1
/2 tbsp 2 tbsp
Pasta shells 75g 150g
Parmesan cheese, grated
2-3 tbsp 3 tbsp
Salt and freshly ground black pepper
Method
Melt the butter in a pan and fry
bacon and vegetables until soft.
Make up stock and add the stock,
bacon and vegetables to the ceramic
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 3
1
/2-5
1
/2
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
2.5 litres 4.5 litres
Smoked bacon, chopped
125g 200g
Onion, finely chopped 1 large 2 large
Carrots, finely diced 3 4
Celery, finely sliced 2 sticks 4 sticks
Orange lentils 200g 400g
Can of chopped tomatoes
400g 2x 400g
Chicken stock 1100ml 2 litres
Worcestershire sauce 3 tsp 4 tsp
Bayleaf 1 1
Basil 1 tsp 2 tsp
Parsley, finely chopped
1 tbsp 2 tbsp
Pinch of nutmeg
Salt and freshly ground black pepper
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 ceramic pot. Place the ceramic
pot into the slow cooker base, cover
with the lid. Cook for approximately
3
1
/2-7
1
/2 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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