En-18
Soups and Starters
Guidelines
General Tips - Homemade Soups
General Tips - Starters
POWER LEVEL
Use 1000 W to bring soup to the boil,
then 440 W or 250 W power to cook
(or see individual recipes).
DEFROSTING FROZEN SOUP
As soups can be stirred easily as they
begin to thaw, it is quicker and usually
more convenient to defrost frozen soup
using 1000 W.
Stir frequently during the defrosting
process to ensure even and thorough
defrosting.
DISH SIZE
Always use a large dish or bowl - at least
twice the capacity of the soup.
REHEATING SOUP
For canned soups, or refrigerated soups,
transfer to a microwave safe container,
cover and reheat on 1000 W stirring
frequently.
COVERING
Always cover soup with microwave cling
film or the lid designed for the dish.
MEAT SOUPS
When converting your favourite meat soup
recipes for microwave, use multi-stage
programming to bring the soup to the boil
on 1000 W for 10 mins. followed by
40-60 mins. on 250 W.
STARTING TEMPERATURE
Remember foods reheated from the fridge
will take slightly longer than food at room
temperature.
COVERING
Keep foods covered with cling film, or
another suitable lid, except for pastry
items.
PASTRY
Pastry items only reheat well by
microwave, if the pastry is very crisp.
During reheating pastry absorbs moisture
from the filling.
Ingredients
225 g (8 oz) onions, sliced
50 g (2 oz) butter
25 g (1 oz) flour
1 litre (2 pt) hot beef stock
salt and pepper
bay leaf
To Serve:
French bread, lightly toasted
25 g (1 oz) grated cheese
French Onion Soup
Dish: large casserole or bowl Serves: 4-6
Oven Accessory: glass tray then high wire rack on metal tray on glass tray
1. Place onions and butter in dish, cover
and cook on 1000 W for 2-3 mins. or
until softened.
2. Stir in flour, gradually add the hot stock,
stirring well. Season and add bay leaf.
Re-cover and cook on 1000 W for
10 mins.
3. Remove bay leaf.
4. Place the bread on high wire rack and
Grill 1 for 2 mins. until lightly
toasted. Turn over and top with grated
cheese. Grill 1 for another 2 mins. or
until cheese melts.
5. Ladle soup into individual serving
dishes and float a piece of French bread
on the top of each serving.
