16
Method:
1Add the oil to the Jug and press the Sauté button.
2After a minute add the mince and stir for 2-3 minutes with a
wooden spoon or spatula until browned.
3Add the onion, garlic, carrot, potato and turnip to the Jug and
sauté for 4 minutes, stirring as necessary. Turn off the Sauté
Function by pressing the Sauté Button.
4Stir in the flour, then add the rest of the ingredients and add stock
to the MAX level. Stir well.
5Place the Lid on the Jug and select Chunky setting. Once the
soup is ready remove the bay leaf before serving.
Ingredients:
•1½ tbsp olive oil
•50g raw minced lamb
•65g onion, finely chopped
•1 small garlic clove, crushed
•30g carrot, finely chopped
•75g potato, finely chopped
•65g turnip, finely chopped
•2 tsp plain flour
•160g canned lentils, drained
•¼ tsp fresh rosemary, chopped
•1 bay leaf
•½ tsp Worcestershire sauce
•2 tsp fresh parsley, chopped
•Salt and pepper, to taste
•600ml lamb stock
Chunky Winter Lamb and Lentil Broth
Preparation time: 15 minutes
Cooking time: 26 minutes
Setting: Chunky
Serves: 2-3
Method:
1Heat the oil in the Jug using the Sauté button. After a minute, add
the onion and fry until soft, but not browned, stirring occasionally
with a wooden spoon.
2Add the garlic and mushrooms and continue to cook until the
mushrooms have softened.
3Turn off the Sauté Function by pressing the Sauté Button.
4Add the shredded chicken, parsley, potato and stock. Select the
Smooth setting.
5Season to taste with salt and milled pepper and serve with a
drizzle of cream.
• NOTE: Using fresh chicken stock will improve the flavour of the
soup.
• To make fresh chicken stock. Simply place a chicken carcass in
a medium pan, cover with water, add a vegetable stock cube,
5 peppercorns and a bay leaf. Bring to the boil then simmer for
1 hour. Strain through a fine sieve or muslin cloth.
Ingredients:
•1 tbsp olive oil
•70g onion, finely chopped
•½ small garlic clove, crushed
•150g button mushrooms,
sliced
•70g cooked chicken, shredded
•7g fresh parsley leaves
•75g potato, cubed
•600ml chicken stock
Garnish:
•40ml whipping cream
Chicken and Mushroom Soup
Preparation time: 20 minutes
Cooking time: 19 minutes
Setting: Smooth
Serves: 2-3
