Catler FP 8010 - Manual (Page 42)

R7
TANGY TOMATO SOUP
Makes approximately 1 1 /
2
litres
INGREDIENTS
1kg Roma tomatoes, halved
2 Spanish onions, peeled and quartered
2 cloves garlic, peeled
1 /
2
cup basil leaves
2 small red chillies, trimmed, seeds removed
2 tablespoons olive oil
2 cups/500ml chicken stock
2 tablespoons Balsamic vinegar
1 /
2
cup sour cream
Salt and pepper, optional
Basil leaves, for garnish
METHOD
1. Assemble food processor using the quad
blade.
2. Place tomatoes, onions, garlic basil leaves
and chillies into processing bowl. Process
using the Pulse button in short bursts
until ingredients are chopped.
3. Heat oil in a large saucepan, add
chopped ingredients and sauté for
2-3 minutes stirring constantly. Add
chicken stock and vinegar. Cover, bring
to the boil then simmer uncovered for
30 minutes. Cool slightly.
4. Place half of the cooled ingredients
into the processing bowl. Process
until smooth and remove. Repeat with
remaining ingredients.
5. Transfer processed mixture back into
saucepan, stir in sour cream, season to
taste and reheat gently before serving.
Serve hot garnished with basil leaves.
VEGETABLE SOUP
Makes approximately 2 1 /
2
litres
INGREDIENTS
1 Spanish onion, peeled and quartered
4 sticks celery, trimmed and sliced
4 carrots, trimmed, peeled and sliced
2 parsnips, trimmed, peeled and sliced
3 tablespoons/60g butter
2 tablespoons olive oil
3 /
4
cup lentils and barley soup mix
8 cups/2 litres chicken stock
440g can peeled tomatoes, chopped
Salt and pepper, optional
Chopped parsley, for garnish
METHOD
1. Assemble food processor using the quad
blade.
2. Place onion, celery, carrots and parsnip
into the processing bowl and process
using the Pulse button in short bursts
until the vegetables are roughly
chopped.
3. Heat butter and oil in a large saucepan,
add chopped vegetables and sauté for
3-4 minutes. Add stock and tomatoes.
Cover, bring to the boil then simmer until
vegetables are tender. Season to taste.
Serve hot garnished with parsley.
RECIPES