Instructon Booklet

16
Method:
1 Add the oil to the Jug and press the Sauté button.
2 After a minute add the mince and stir for 2-3 minutes with a
wooden spoon or spatula until browned.
3 Add the onion, garlic, carrot, potato and turnip to the Jug and
sauté for 4 minutes, stirring as necessary. Turn off the Sauté
Function by pressing the Sauté Button.
4 Stir in the flour, then add the rest of the ingredients and add stock
to the MAX level. Stir well.
5 Place the Lid on the Jug and select Chunky setting. Once the
soup is ready remove the bay leaf before serving.
Ingredients:
• 1½ tbsp olive oil
• 50g raw minced lamb
• 65g onion, finely chopped
• 1 small garlic clove, crushed
• 30g carrot, finely chopped
• 75g potato, finely chopped
• 65g turnip, finely chopped
• 2 tsp plain flour
• 160g canned lentils, drained
• ¼ tsp fresh rosemary, chopped
• 1 bay leaf
• ½ tsp Worcestershire sauce
• 2 tsp fresh parsley, chopped
• Salt and pepper, to taste
• 600ml lamb stock
Chunky Winter Lamb and Lentil Broth
Preparation time: 15 minutes
Cooking time: 26 minutes
Setting: Chunky
Serves: 2-3
Method:
1 H
eat the oil in the Jug using the Sauté button. After a minute, add
the onion and fry until soft, but not browned, stirring occasionally
with a wooden spoon.
2 Add the garlic and mushrooms and continue to cook until the
mushrooms have softened.
3 Turn off the Sauté Function by pressing the Sauté Button.
4 Add the shredded chicken, parsley, potato and stock. Select the
Smooth setting.
5 Season to taste 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 a chicken 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:
• 1
tbsp olive oil
• 70g onion, finely chopped
• ½
small garlic clove, crushed
• 150g button mushrooms,
sliced
• 70g cooked chicken, shredded
• 7g fresh parsley leaves
• 75g potato, cubed
• 600ml chicken stock
Garnish:
• 40ml whipping cream
Chicken and Mushroom Soup
Preparation time: 20 minutes
C
ooking time: 19 minutes
Setting: Smooth
S
erves: 2-3
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