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Soups, Snacks and Starters
Oyster Soup
O
YSTER SOUP
Serves: 4 to 6
Ingredients:
30 g butter
2 tablespoons flour
2 cups chicken stock
1
⁄
2 cup cream
20 bottled oysters, drained
salt and white pepper
snipped chives to garnish
Method:
Place butter in 2-litre casserole dish and cook on
P10 for 1 minute. Add flour, stir well and cook on
P10 for 30 seconds. Gradually add stock, stirring
continuously. Cook on P10 for 3 to 5 minutes, stirring
halfway through cooking. Add cream, oysters, salt
and pepper. Cook on P7 for 1 to 2 minutes. Spoon
into individual dishes and garnish with chives.
HINT:
TO MAKE CROUTONS:
Remove crusts from 3 slices of bread and cut into
cubes. Place in pyrex bowl with 1 tablespoon of
butter and cook on P10 for 2 to 3 minutes.
TOMATO BACON SOUP
Serves: 4 to 6
Ingredients:
4 bacon rashers, chopped
1 onion, chopped
1 can (840 g) tomatoes
2 tablespoons tomato paste
2 cups chicken stock
1 teaspoon oregano
pepper
Method:
Place bacon and onion in 4-litre casserole dish. Cook
on P10 for 3 minutes. Add remaining ingredients and
stir. Cook on P10 for 16 to 18 minutes, stirring once
during cooking. Purée in food processor or blender
and serve in individual soup bowls.
P
OTATO AND
LEEK SOUP
Serves: 4 to 6
Ingredients:
800 g potatoes, peeled and diced
1
1
⁄
2 cups thinly sliced leeks
2 teaspoons thyme
pepper
2 cups chicken stock
150 ml cream (optional)
Method:
Place potatoes, leeks, thyme and pepper in 4-litre
casserole dish. Cover and cook on P10 for 8 minutes.
Stir in 2 cups of chicken stock. Cover and cook on
P10 for 14 to 16 minutes. Purée soup mixture. Add
cream, stir and serve hot or cold in individual bowls.
CREAMY BROCCOLI SOUP (S)
Serves: 4
Ingredients:
750 g broccoli
6 cups boiling chicken stock
150 ml cream
2 tablespoons chopped parsley
salt and freshly ground black pepper
Method:
Cut broccoli into small pieces. Place into 3-litre
casserole dish. Add stock to dish. Cover and cook
on P10 for 16 to 18 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Vegetables, then Start.
Drain and reserve 2 cups of liquid. Purée broccoli
with 2 cups of liquid in blender or food processor.
Stir in cream and parsley. Cook on P6 for 2 to 3
minutes. Season with salt and pepper. Serve.
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