Read Sharp R-953 Handy Guide online
12
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
450ml (
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
450ml (
3
/
4
pint) hot vegetable stock
2.5ml (
1
/
2
tsp) dried marjoram (see Tip, page 20)
salt and pepper to taste
300ml (
300ml (
1
/
2
pint) milk
S
TARTERS
1 Cook the onion, mushrooms and butter together in
a bowl on HIGH for 3 minutes.
2 Stir in the flour to form a paste, gradually add the
stock.
3 Stir in the marjoram, salt and pepper to taste. Cook
on HIGH for 8 minutes, stir after 4 minutes.
4 Blend and add the milk, cook on HIGH for 6 minutes.
S
ERVES
4 P
REPARATION
TIME
- 10
MINUTES
ROCCOLI & BLUE CHEESE SOUP
B
S
ERVES
4 P
REPARATION
TIME
- 8
MINUTES
S
ERVES
4 P
REPARATION
TIME
- 6
MINUTES
USHROOM SOUP
M
45ml (3tbsp) olive oil
1 small onion, chopped
1 clove garlic, crushed (see Tip, page 29)
1 medium carrot, chopped
1 stick celery, chopped
100g (4oz) dried red lentils
2.5ml (
1 small onion, chopped
1 clove garlic, crushed (see Tip, page 29)
1 medium carrot, chopped
1 stick celery, chopped
100g (4oz) dried red lentils
2.5ml (
1
/
2
tsp) dried thyme (see Tip, page 20)
2.5ml (
1
/
2
tsp) dried marjoram (see Tip, page 20)
175g (6oz) canned, chopped tomatoes
900ml (1
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
REEK LENTIL SOUP
G
S
ERVES
4 P
REPARATION
TIME
- 8
MINUTES
15ml (1tbsp) sunflower oil
1 large onion, finely chopped
400g (14oz) broccoli, broken into small florets
1 litre (1
1 large onion, finely chopped
400g (14oz) broccoli, broken into small florets
1 litre (1
3
/
4
pints) hot vegetable stock
300ml (
1
/
2
pint) low fat natural yoghurt
100g (4oz) Blue Stilton/Danish Blue, crumbled
salt and pepper to taste
salt and pepper to taste
1 Place oil, onion and broccoli in a large bowl, mix
well. Cover and cook on HIGH for 5 minutes.
2 Add the stock, mix well. Cover and cook on HIGH
for 10 minutes.
3 Blend in a food processor. Return to bowl, stir in
yoghurt and cheese. Season. Heat on MEDIUM
HIGH for 8 minutes, stir every 2 minutes.
HIGH for 8 minutes, stir every 2 minutes.
1 Combine the olive oil, onion and garlic together in
a large bowl and heat on HIGH for 2 minutes.
2 Add the carrot and celery, mix well. Cook on HIGH
for 3 minutes.
3 Add the lentils, thyme, marjoram, tomatoes and
stock, season and mix well.
4 Cook on HIGH for 5 minutes and then on MEDIUM
for 25 minutes or until the lentils are tender. Stir
every 5 minutes.
every 5 minutes.
T
OMATO & ORANGE SOUP
25g (1oz) butter
1 medium onion, finely chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1
1 medium onion, finely chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1
3
/
4
lb) canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
1 Melt the butter in a large bowl on HIGH for 30
seconds.
2 Add the onion, carrot and potato and heat on HIGH
for 6 minutes, stir after 3 minutes.
3 Add the tomatoes, orange juice, orange rind and
stock. Season to taste, mix thoroughly. Cover the
bowl and cook on HIGH for 18 minutes or until the
vegetables are tender.
bowl and cook on HIGH for 18 minutes or until the
vegetables are tender.
RJC 11-68
15/6/99, 12:18 pm
12
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