15
Manual Recipes - Soup
Vegetable Soup
Method:
1Peel, wash and cube or slice all the vegetables.
2Melt butter in a Frying Pan and gently sauté the
vegetables on the hob for 2-3 minutes.
3Add the hot stock. Stir well and bring to the boil.
Season to taste and add mixed herbs.
4T
ransfer the Cooking Pot.
5Cover with the Glass Lid and cook on the desired
setting.
6Cool and liquidise the soup.
7Reheat on the hob, thickening the soup with a paste
made with flour and water.
Ingredients:
3.5L 6.5L
•30g 60g Butter
•1.25kg 1.8kg Mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks,
tomatoes
•1.1L 2L Vegetable stock
•1 tsp 1 tsp Mixed herbs
•pinch pinch Salt and pepper
•30g 60g Flour
Chicken in White Wine
Method:
1Heat the butter in a Frying Pan and gently sauté the
chicken in batches until sealed on all sides. Remove
and set aside.
2Add the onion and fry until softened but not browned.
Add the mushrooms and cook for a minute on low
heat.
3Blend the cornflour with a little wine. Pour the
remaining wine into the Pot with the blended cornflour,
mixed herbs and seasoning. Bring to the boil, stirring
continuously.
4Transfer all ingredients to the Cooking Pot and cover
with the Glass Lid.
5Cook for approximately 6 hours on the Medium setting,
or 8 hours on Low, 4 hours on High.
6Just before serving, beat together the egg yolks and
cream. Beat in a few tablespoons of the cooking
liquid, mix well together. Pour this mixture into the
Cooking Pot and stir until the sauce thickens.
Ingredients:
3.5L 6.5L
•4 10 Chicken breasts, skinned
•20g 40g Butter
•1 2 Finley chopped onion
•125g 400g Mushrooms, sliced
•2 tbsp 3 tbsp Cornflour
•3 tbsp 5 tbsp Dry white wine
•400ml 750ml Chicken stock
•1tsp 2tsp Mixed herbs
•2 3 Egg yolks
•75ml 150ml Double cream
•pinch pinch Salt and pepper
Manual Recipes - Poultry
