Operating instructions

25
SOUPS
FENNEL AND WHITE BEAN SOUP
Serves 6-8
INGREDIENTS
265g dried white beans
20g butter
1 tablespoon olive oil
3 leeks, thinly sliced
3 cloves garlic, finely chopped
3 large bulbs fennel, halved and sliced
1.5 litres vegetable or chicken stock
1 teaspoon ground white pepper
Sea salt
Wedges of fresh lemon
METHOD
1. Place dried beans into a large bowl,
cover with cold water and soak
overnight. Rinse and drain well.
2. Heat butter and oil in a non-stick pan
over medium high heat and cook leeks
and garlic for 2-3 minutes or until
slightly softened. Stir in fennel and cook
a further 3-4 minutes.
3. Pour into removable crockery bowl and
add drained beans, stock and pepper.
Mix well and cover with lid.
4. Select temperature control and cook on
LOW 6-8, MEDIUM 4-6 and HIGH 3-4
hours. Season soup with salt and serve
with lemon wedges.
PEA AND HAM SOUP
Serves 8
INGREDIENTS
600g split peas (green or yellow)
1 tablespoon oil
30g butter
2 large onions, finely chopped
3 large carrots, diced
3 sticks celery, diced
1.6 litres water
850g ham bones
3 bay leaves
6 to 8 fresh sage leaves
Freshly ground pepper
METHOD
1. Place split peas into a large bowl, cover
with cold water and soak overnight.
Rinse and drain well and place into
removable crockery bowl.
2. Heat butter and oil in a non-stick pan
over medium high heat and cook onions,
carrots and celery, for 4-5 minutes,
stirring occasionally, until softened.
Transfer to removable crockery bowl.
3. Add remaining ingredients and mix well.
Cover with lid.
4. Select temperature control and cook on
LOW 6-8, MEDIUM 4-6 and HIGH 3-4
hours.
5. Remove ham bones and cut any meat
from bone; chop ham finely. Return
chopped ham to soup and season soup
with pepper. Serve with fresh crusty
bread.