Recipes – Sunbeam HP003D User Manual

Page 11

Tomato Soup

Serves 6

1kg tomatoes, fresh or canned, roughly chopped
4 cups beef stock
1 small onion, peeled and chopped
3 tablespoons sugar

teaspoon basil

1 tablespoon Worcestershire sauce
fresh ground pepper to taste

cup cream

1. Place all ingredients except cream into the

Slow Cooker.

2. Cover and cook on High for 4 - 5 hours.

3. Allow to cool, then puree in a food processor

or blender.

4. Return soup to the Slow Cooker and reheat

on High for 1 - 2 hours.

5. Stir through cream prior to serving.

Note: If you prefer a thicker soup, blend 1
tablespoon of cornflour with

cup water. Stir

through soup before adding cream and cook on
High until thickened.

Note: Stock cubes or powered stock dissolved in
water can be used in place of stock.

Beef Stock

Makes 8 cups

1.5kg beef bones
1 celery stalk, sliced
1 parsnip, peeled and sliced
4 peppercorns
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
bouquet garni
6 cups water

1. Ask your butcher to crack the bones. Remove

any large pieces of meat and chop finely.

2. Wash the bones and place into the Slow

Cooker with the chopped meat, vegetables,
bouquet garni and remaining ingredients.

3. Cover and cook on High for 4 - 6 hours.

4. Strain and allow to cool. Skim off any

solidified fat. Use as desired.

Note: Bouquet Garni – This is a French cookery
term, and means a bunch of herbs consisting of
a bay leaf, sprig of thyme, tarragon, chervil (or
other fresh herbs available), 3 or 4 parsley sprigs,
half a carrot and a small stick of celery, tied
together. You can make a few and keep them in
the refrigerator ready to add flavour to stocks,
stews and casseroles. A bouquet is easier to
remove from the finished dish than stray leaves.

Chicken Stock

Makes 8 cups

Raw or cooked chicken carcass, skin, chicken
pieces (such as wings, backs, etc)
1 onion, peeled and roughly chopped
1 carrot, peeled and roughly sliced
1 celery stalk, sliced
fresh thyme
1 bay leaf
6 cups water

1. Place all ingredients into the Slow Cooker.

Cover and cook on High for 4 - 6 hours.

2. Strain and allow to cool. Skim off any

solidified fat. Use as desired.

Recipes.