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– 23 –
Soups and Snacks
(continued)
P
UMPKIN
S
OUP
Serves: 4
Ingredients:
1
kg
pumpkin diced
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder
pepper
Method:
Place pumpkin and onion in a 2-litre casserole dish.
Cover and cook on High for 12 minutes. Add chicken
stock, curry powder and pepper. Cook on High for 10
minutes. Cool slightly. Purée pumpkin and liquid in
blender or food processor. Pour into individual serving
dishes and garnish with chives.
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
1
⁄
2
teaspoon chopped 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 14 minutes. Add bok choy and cook on High for 4
minutes. Serve in individual bowls topped with bean
sprouts and onion.
HINT:
To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on Medium for 8 to 10
minutes.
P
EA AND
H
AM
S
OUP
Serves: 6
Ingredients:
2
1
⁄
2
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
1
⁄
2
cup frozen peas
Method:
Wash split peas and place in a 2-litre capacity 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 capacity 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 20 minutes.
Skim top of soup and cook on Medium for a further 60
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.
P
OTATO AND
L
EEK
S
OUP
Serves: 4 to 6
Ingredients:
800
g
potatoes, peeled and diced
1
1
⁄
2
cups thinly sliced leeks
2 teaspoons fresh thyme
pepper
2 cups chicken stock
150 ml cream
Method:
Place potatoes, leeks, thyme and pepper in 4-litre
casserole dish. Cover and cook on High for 8-10
minutes. Stir in chicken stock. Cover and cook on
High for 14 to 16 minutes. Purée soup mixture. Stir in
cream and serve hot or cold in individual bowls.
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