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Soups and Snacks
PUMPKIN SOUP
Serves: 4
Ingredients:
1 kg diced pumpkin
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder
pepper
Method:
Place pumpkin, onion and curry powder in a 2-litre
casserole dish. Cover and cook on P10 for 12
minutes. Add chicken stock and pepper. Cook on
P10 for 10 minutes. Cool slightly. Purée pumpkin
and liquid in blender or food processor. Pour into
individual serving dishes and garnish with chives.
To cook by Sensor Cook:
Prepare pumpkin as above cover with plastic wrap.
Refer to Potatoes directions on page 39.
SHORT AND LONG SOUP
Serves: 4
Ingredients:
200 g fresh singapore noodles
12 (200 g) frozen mini dim sims
4 green onions, sliced
1 litre chicken stock
1 teaspoon crushed garlic
1
⁄2 teaspoon chopped fresh ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
Place all ingredients except bok choy and bean
sprouts in a 4 litre casserole dish and cook on P10
for 10 minutes. Add bok choy and cook on P10 for 2
minutes. Serve in individual bowls topped with bean
sprouts and onion.
Hint:
To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on P7 for 8 to 10
minutes.
PEA AND HAM SOUP
Serves: 6
Ingredients:
2
1
⁄2 cups green split peas
850 g smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
1
⁄2 cup frozen peas
Method:
Wash split peas and place in a 2-litre capacity bowl
with 1-litre of water. Cover and allow soaking for 8
hours or overnight. Remove rind from ham hock and
discard. Cut meat away from the bone and roughly
chop. Reserve bone. Drain peas and place into a
5-litre capacity microwave safe dish. Add ham bone,
chopped ham, onion, thyme, bay leaf and chicken
stock. Cook uncovered on P10 for 15 minutes.
Reduce power to P6 and cook for 15 minutes. Skim
top of soup and cook on P6 for a further 30 minutes.
Remove ham bone and bay leaf and stir in frozen
peas. Cook on P6 for 10 minutes. Blend half the
soup and return to the bowl, stirring through the
remaining soup. Serve hot with crusty bread.
Tip:
Substitute 500 g bacon bones and 250 g of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.
POTATO AND LEEK SOUP
Serves: 4 to 6
Ingredients:
1 kg potatoes, peeled and diced
2 medium thinly sliced leeks
2 teaspoons fresh thyme
pepper
3 cups chicken stock
150 ml cream
Method:
Place potatoes, leeks, thyme and pepper in 4-litre
casserole dish. Cover and cook on P10 for 8
minutes. Stir in chicken stock. Cover and cook on
P10 for 14 to 16 minutes. Purée soup mixture. Stir in
cream and serve hot or cold in individual bowls.
To cook by Sensor Cook:
Place potatoes, leeks, thyme and pepper in a 4-litre
dish. Cover with plastic wrap. Refer to Potatoes
directions on page 39.