Morphy Richards 48822 Manuel télécharger pdf (Page 13)

Method:

1 In a large frying pan heat the olive oil and fry the lamb, onion,

garlic, carrot, potato and turnip until the lamb has sealed and

starts to brown.

2 Stir in the plain flour then add half of the lamb stock and remove

from the heat.

3 Pour the lamb into the Soup Maker with the remaining stock and

the last of the ingredients. Season with a little salt and milled

pepper, mix ingredients together with a spoon or spatula to evenly

distribute, select the chunky setting and leave until ready.

Ingredients:

• 2 tbsp olive oil

• 75g lamb mince

• 1 medium onion (100g), finely

chopped

• 2 garlic cloves, chopped

• 1 small carrot (50g), finely chopped

• 1 potato (100g), finely chopped

• 1 medium turnip (100g), finely

chopped

• 1 tbsp plain flour

• 900ml lamb stock, made from 2

cubes

• 1 tin (400g) of cooked lentils,

drained

• ½ tsp chopped rosemary

• 2 bay leaves

• 1tsp Worcestershire sauce

• 1tbsp chopped parsley

Winter Lamb and Lentil Broth

Preparation time 15 minutes

Cooking time 30 minutes

Setting: Chunky

Serves 4

Method:

1 I

n a large frying pan add the olive oil and fry the onion until soft, but

not browned.

2 A

dd the garlic and mushrooms and continue to cook until the

mushrooms have softened.

3 Transfer to the Soup Maker with the shredded chicken, parsley,

potato and stock. Select the smooth setting and simply wait for 21

minutes until the soup maker has finished.

4 Season with salt and milled pepper and serve with a drizzle of

cream.

• NOTE: Using fresh chicken stock will improve the flavour of the

soup.

• To make fresh chicken stock. Simply place the left over carcass in a

medium pan, cover with water, add a vegetable stock cube, 5

peppercorns and a bay leaf. Bring to the boil then simmer for 1

hour. Strain through a fine sieve or muslin cloth.

Ingredients:

• 2

tbsp olive oil

• 1 medium onion, finely

hopped

• 1

garlic clove, chopped

• 240g mushrooms, thinly sliced

• 100g cooked chicken,

shredded

• 10g parsley, chopped

• 1 medium potato, finely cubed

• 1litre chicken stock, fresh or

made from cube

• 100ml whipping cream

Chicken and Mushroom Soup

reparation time: 20 minutes

Cooking time: 30 minutes

etting: Smooth

erves: 4

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Morphy Richards 48822 Manuel Page 13

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