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Method:
1 Press the Sauté button and heat the olive oil in the Soup Maker Jug
for 1 minute. Sauté the lamb mince for 2-3 minutes, stirring
frequently with a wooden spoon until evenly browned.
2 Add 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.
3 Stir in the plain flour, then add the rest of the ingredients and stock
up to the maximum level. Season with salt and milled pepper, and
stir with a wooden spoon or spatula. Place the Lid on the Jug and
select the Chunky Setting.
4 When complete, season to taste and remove bay leaves before
serving.
Ingredients:
• 2 tbsp olive oil
• 75g raw minced lamb
• 1 medium onion, (approx 100g)
finely chopped
• 2 garlic cloves, crushed
• 1 small carrot (approx 50g) finely
chopped
• 1 potato, (approx 115g) finely
chopped
• 1 medium turnip (approx 100g)
finely chopped
• 1 tbsp plain flour
• 1 (400g) tin of lentils, drained
• ½ tsp fresh rosemary, chopped
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 1 tbsp fresh parsley, chopped
• 900ml lamb stock, made from 2
stock cubes
Winter Lamb and Lentil Broth
Preparation time: 20 minutes
Sauté preheat: 1 minute
Sauté for: 7 minutes
Chunky setting duration: 28 minutes
Total cooking time: 36 minutes
Setting: Chunky
Serves 4
Method:
1 Add the butter to the Jug and press the Sauté Button. Ensure the
butter does not burn.
2 After one minute, add the chopped bacon and onion and sauté for
a couple of minutes, stirring constantly with a wooden spoon or
spatula.
3 Add the leek and potatoes and continue to stir for another few
minutes.
4 Turn off the sauté function by pressing the Sauté Button. Add the
stock and season to taste.
5 Place the Lid on the Jug and select the Smooth Setting. Once the
soup is ready, check the seasoning and garnish with freshly
chopped parsley or bacon lardons.
Ingredients:
• 45g butter
• 3 bacon rashers, chopped with
the rind removed.
• 1 onion, (approx 100g) chopped
• 2 leeks (approx 300g), sliced into
rings
• 3 potatoes (approx 340g) peeled
and cut into pieces
• 1L water
• 2 ham or pork stock cubes
• Salt and ground black pepper
• Fresh parsley
Leek and Bacon Soup
Preparation time: 5 minutes
S
auté preheat: 1 minute
Sauté for: 5 minutes
S
mooth setting duration: 21 minutes
Total cooking time: 27 minutes
S
etting: Smooth
S
erves: 4
501014 Rev 4.qxp_Layout 1 25/01/2019 09:48 Page 14
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