13
Method:
1In a large frying pan heat the olive oil and sauté the lamb mince,
stirring frequently with a wooden spoon until evenly browned.
2Add the onion, garlic, carrot, potato and turnip to the pan and
sauté for a few minutes until beginning to brown.
3Stir in the plain flour then add half of the lamb stock and remove
from the heat.
4Transfer the lamb and vegetable mixture into the Jug. Add the
remaining ingredients and fill up to the MAX level with the stock.
Mix together with a spoon or spatula to evenly distribute, select
the chunky setting and leave until ready.
5Season to taste and remove bay leaves before serving.
Ingredients:
•2 tbsp olive oil
•75g raw minced lamb
•1 medium onion (100g), finely
chopped
•2 garlic cloves, crushed
•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 fresh rosemary, chopped
•2 bay leaves
•1 tsp Worcestershire sauce
•1 tbsp fresh parsley, chopped
Winter Lamb and Lentil Broth
Preparation time 20 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
Method:
1In a large frying pan add the olive oil and fry the onion until soft, but
not browned.
2Add the garlic and mushrooms and continue to cook until the
mushrooms have softened.
3Transfer 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.
4Season 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:
•2 tbsp olive oil
•100g onion, finely chopped
•1 garlic clove, crushed
•240g mushrooms, thinly sliced
•100g cooked chicken,
shredded
•10g fresh parsley, chopped
•115g potato, finely cubed
•1L chicken stock
Garnish:
•100ml whipping cream
Chicken and Mushroom Soup
Preparation time: 20 minutes
Cooking time: 30 minutes
Setting: Smooth
Serves: 4
