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Lentil Vegetable Soup Serves 6-8
2 cups brown or yellow lentils
4
1
/
2
cups water
2 rashers bacon, rind removed and finely
chopped
1 medium onion, peeled and finely chopped
1 carrot, peeled and thinly sliced
1 clove garlic, peeled and crushed
1
/
2
teaspoon salt
1
/
4
teaspoon pepper
1
/
2
teaspoon oregano
1 bay leaf
1 x 425g tin peeled tomatoes, roughly chopped
2 tablespoons wine vinegar
1. Place all ingredients into the Slow Cooker.
Cover and cook on High for 6 - 7 hours.
2. Remove bay leaf and serve very hot with
croutons if desired.
Split Pea Soup Serves 6-8
500g dry green split peas, soaked overnight
6 cups water
500g meaty ham bones or ham pieces
1
/
4
teaspoon salt
5 peppercorns
1 celery stalk, sliced
1 onion, peeled and chopped
1 bay leaf
1. Place all ingredients into the Slow Cooker.
Cover and cook on High for 5 - 6 hours.
2. Remove bones, peppercorns and bay leaf
prior to serving.
Vichyssoise Serves 4-6
60g butter or margarine
3 leeks, washed and sliced
2 onions, peeled and slice
3 large potatoes, peeled and cubed
5 cups chicken stock
salt and pepper to taste
1 cup cream
chives, finely chopped (enough to garnish)
1. Melt butter or margarine in a frypan, add
leeks and onions and saute until tender.
2. Place leeks, onion, potatoes and stock into
the Slow Cooker.
3. Cover and cook on High for 5 - 6 hours.
4. Allow to cool, then puree in food processor
to blender. Chill.
5. To serve: Stir through cream and
garnish with chives
Note: This soup is also delicious served hot.
10
Recipes.