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PEA AND HAM SOUP
Serves: 6
Ingredients:
2½ cups
green split peas
850 g smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
½ cup frozen peas
Method:
1. Wash split peas and place in a 2-litre bowl with
1-litre of water. Cover and allow soaking for
8 hours or overnight.
2. Remove rind from ham hock and discard. Cut
meat away from the bone and roughly chop.
Reserve bone.
3. Drain peas and place into a 5-litre microwave-
safe dish. Add ham bone, chopped ham,
onion, thyme, bay leaf and chicken stock. Cook
uncovered on 1000 W for 15 minutes. Reduce
power to 600 W and cook for 15 minutes. Skim
top of soup and cook on 600 W for a further
30 minutes.
4. Remove ham bone and bay leaf and stir in frozen
peas. Cook on 600 W for 10 minutes. Blend half
the soup and return to the bowl, stirring through
the remaining soup. Serve hot with crusty bread.
Tip:
Substitute 500 g bacon bones and 250 g of diced
bacon rashers for the ham hock. Do not add salt
when cooking lentils or pulses, as they will toughen.
Add salt after cooking if desired.
MUSHROOM SOUP
Serves: 4
Ingredients:
1 tablespoon
butter
250 g mushrooms, sliced
1 tablespoon flour
4 cups stock
¼ cup white wine
1 teaspoon mustard
½ cup cream
Method:
1. Place butter and mushrooms in a 2-litre casserole
dish. Cover partly and cook on 1000 W for
5 minutes.
2. Add flour, stock, wine and mustard to mushrooms
and mix well. Cover and cook on 1000 W for 6 to
8 minutes, stirring halfway through cooking.
3. Add cream and cook on 1000 W for a further
2 minutes. This soup can be pureed if preferred.
CHICKEN AND VEGETABLE SOUP
Serves: 4
Ingredients:
1 medium
onion, diced
1 clove garlic, crushed
750 g soup vegetables, diced
1-litre chicken stock
½ cup arborio rice
1 bay leaf
400 g cooked chicken meat
Method:
1. Place onion and garlic into a 3-litre microwave-
safe bowl. Cook on 1000 W for 1 minute.
2. Add vegetables, cover and cook on 1000 W for
10 minutes, stir halfway through cooking.
3. Remove covering and add chicken stock and bay
leaf. Cook on 1000 W for 10 minutes.
4. Stir in rice and cook for a further 10 minutes.
5. Remove bay leaf and add diced chicken. Heat on
1000 W for 5 minutes.
PUMPKIN SOUP
Serves: 2 to 4
Ingredients:
1 kg
pumpkin
1 diced onion
1 teaspoon curry powder
2 cups chicken stock
Method:
1. Peel pumpkin and remove seeds. Dice pumpkin
into 3 cm pieces.
2. Place pumpkin, onion and curry powder in a 3-litre
casserole dish. Cover and cook on 1000 W for
15 minutes.
3. Add stock. Cover and cook on 1000 W for
15 minutes.
4. Cool slightly. Puree pumpkin and liquid in a
blender or food processor.
Pumpkin Soup
- 76 -
Soups, Snacks and Starters
F0003CH50QP.indd 76F0003CH50QP.indd 76 2020/7/16 15:14:472020/7/16 15:14:47
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