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– 47 –
Soups, Snacks and Starters
P
EA AND
H
AM
S
OUP
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:
Wash split peas and place in a 2-litre bowl with 1-litre
of water. Cover and allow soaking for 8 hours or
overnight. Remove rind from ham hock and discard.
Cut meat away from the bone and roughly chop.
Reserve bone. 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 High for 15 minutes. Reduce power
to Medium and cook for 15 minutes. Skim top of
soup and cook on Medium for a further 30 minutes.
Remove ham bone and bay leaf and stir in frozen
peas. Cook on Medium 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.
S
HORT AND
L
ONG
S
OUP
Serves: 4
Ingredients:
200
g
fresh Singapore noodles
12 (200
g
) frozen mini dim sims
4 green onions, sliced
1-litre chicken stock
1 teaspoon crushed garlic
½ teaspoon chopped fresh ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
Place all ingredients except bok choy and bean
sprouts in a 4-litre casserole dish and cook on High
for 10 minutes. Add bok choy and cook on High for 2
minutes. Serve in individual bowls topped with bean
sprouts and onion.
Hints:
1. To cook 1 single chicken breast. Place onto a
dinner plate. Cover and cook on Medium-High for
3 to 4 minutes.
2. To reheat a single portion of soup. Place in a
microwave-safe dish and cook on Medium-High
for 2 to 3 minutes.
C
HICKEN AND
V
EGETABLE
S
OUP
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:
Place onion and garlic into a 3-litre microwave-safe
bowl. Cook on High for 1 minute. Add vegetables,
cover and cook on High for 10 minutes, stir halfway
through cooking. Remove covering and add chicken
stock and bay leaf. Cook on High for 10 minutes. Stir
in rice and cook for a further 10 minutes. Remove
bay leaf and add diced chicken. Heat on High for 5
minutes.
M
USHROOM
S
OUP
Serves: 4
Ingredients:
1 tablespoon butter
250
g
mushrooms, sliced
1 tablespoon fl our
2 cups chicken stock
¼ cup white wine
1 teaspoon mustard
½ cup cream
Method:
Place butter and mushrooms in a 2-litre casserole
dish. Cover and cook on High for 5 minutes. Add
fl our, stock, wine and mustard to mushrooms and
mix well. Cover and cook on High for 6 to 8 minutes,
stirring halfway through cooking. Add cream and
cook on High for a further 2 minutes.
This soup can be pureed if preferred.
C
ROUTONS
Serves: 4 to 6
Ingredients:
4 tablespoons butter
12 slices bread, crusts removed
1 teaspoon mixed herbs (optional)
Method:
Melt butter on High for 1 minute. Cut bread into 1 cm
cubes. Combine melted butter and herbs, pour over
bread cubes. Mix well and place onto metal tray.
Place into shelf support. Cook on Grill 1 for 10 to 12
minutes, turning halfway through cooking.
F00039M10QP_CB.indd 47F00039M10QP_CB.indd 472012-6-18 13:55:392012-6-18 13:55:39
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