User Manual

33
RECIPES
Serves 4
50g butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (1
1
/2 pints) hot vegetable stock
salt and pepper to taste
1 Heat the butter in a large bowl on 100P for 1 minute.
2Add leeks and potatoes and mix well. Cover and
cook on 100P for 5 minutes, stir after 2 minutes.
3Add the stock to the potato mixture. Mix well.
4 Cook on 70P for 20 minutes, until vegetables are
tender, stir every 5 minutes.
Season with salt and pepper.
LEEK & POTATO SOUP
Serves 4
125g onion, chopped
225g mushrooms, sliced
25g butter
25g plain flour
300ml (
1
/2 pint) milk
450ml (
3
/4 pint) hot vegetable stock
2.5ml (
1
/2 tsp) dried marjoram
2.5ml (
1
/2 tsp) dried basil
salt and pepper to taste
150ml (
1
/4 pint) double cream
1 Cook the onion, mushrooms and butter together in a
bowl on 100P for 3 minutes.
2 Stir in the flour to form a paste, gradually add the
milk and the stock.
3 Stir in the marjoram, basil, salt and pepper to taste.
Cook on 100P for 8 minutes, stir after 4 minutes.
4 Blend in a food processor, return to the bowl and
add the cream. Cook on 100P for 6 minutes.
CREAMY MUSHROOM SOUP
Serves 4
25g butter
125g onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
1
/2 pints) hot vegetable stock
salt and pepper to taste
1Melt the butter in a large bowl on 100P for 30
seconds.
2Add the onion, carrot and potato and heat on 100P
for 6 minutes. Stir halfway through cooking.
3Add the tomatoes, orange juice, orange rind and
stock. Mix thoroughly. Season with salt and pepper to
taste. Cover the bowl and cook on 100P for 15
minutes, stir 2 - 3 times during cooking, until the
vegetables are tender.
4 Blend in a food processor. Return to the bowl and
heat on 100P for 5 minutes.
TOMATO & ORANGE SOUP
R-32FBSTM Cookbook 24/06/2004 09:02 Page 33