8
RECIPES
Soups
Minestrone Soup
55g butter
100g streaky bacon chopped
2 onions, finely chopped
2 cloves garlic, crushed
4 sticks celery, chopped
500g potatoes, peeled
and cubed
2 large carrots, peeled
and diced
4 cabbage leaves, shredded
4 large tomatoes, skinned and
roughly chopped
2.25 litres chicken stock
3 tbsp tomato puree
3 tsp worcestershire sauce
Salt and freshly ground blackpepper
2 tbsp parsley, finely chopped
150g pasta shells
3 tbsp parmesan cheese, grated
Melt the butter in a pan and fry
bacon and vegetables until soft.
Make up stock and add stock,
bacon and vegetables to the
crockpot. Add remaining ingredients
except the parsley, pasta shells and
parmesan cheese. Place the
crockpot in the base unit, cover with
the lid and cook for approx 4-6
hours. 45 minutes before serving
add the pasta shells and parsley.
Adjust the seasoning if neccessary
and sprinkle with parmesan cheese.
Serve with crusty french bread.
Lentil soup
200g smoked bacon, chopped
2 large onions, finely chopped
4 carrots finely diced
4 sticks of celery, finely sliced
400g orange lentils
2x400g cans of chopped tomatoes
2 litres chicken stock
4 tsp worcestershire sauce
pinch nutmeg
1 bayleaf
2 tsp basil
salt and freshly ground black pepper
2 tbsp parsley, finely chopped
In a pan gently fry the bacon until
the fat begins to run. Add all the
remaining ingredients except the
parsley and bring to the boil.
Simmer for 2 minutes. Transfer to
the crock pot. Place the crock pot
into the slow cooker base, cover
with the lid. Cook for approx 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.
Vegetable Soup
60g butter
2.2kg mixed vegetables, e.g
potatoes, onion, carrot,
parsnips, celery, leek, tomato
60g flour
Salt and freshly ground black pepper
2 tsp mixed herbs
