46
Soups, Snacks and Starters
Potato and Corn Soup
Serves: 6 to 8
Ingredients:
6
rashers bacon,
1
onion, thinly sliced
500 g
potatoes, peeled and diced
4 cups
chicken stock
1 can (440 g)
creamed corn
2 tablespoons
flour, mixed with
a little stock
1/
2
teaspoon
thyme
salt and pepper
Method:
Chop bacon and place in a 4-litre dish. Cook on HIGH for 4 to 6
minutes. Remove bacon from dish, and set aside. Add onion
and potatoes to dish and cook on HIGH for 8 to 10 minutes.
Add stock and cook on HIGH for a further 8 to 10 minutes. Mix
flour with 2 tablespoons of stock and add to dish with corn,
thyme and bacon. Cook on HIGH for 4 to 6 minutes. Stir
halfway through cooking. Season with salt and pepper.
Crab and Corn Soup
Serves: 4 to 6
Ingredients:
1
onion, finely chopped
425 ml
boiling chicken stock
1 can (300 g)
creamed corn
salt and pepper
1 can (170 g)
Crab meat, drained
150 ml
milk
3 tablespoons
cream
chopped parsley for garnish
Method:
Place onion in a 3-litre casserole dish. Cover and cook on HIGH
for 2 to 3 minutes. Add chicken stock, corn, salt and pepper.
Cook on HIGH for 5 minutes. Add Crab meat and milk and mix
well. Cook on HIGH for 3 minutes. Stir in cream and sprinkle
with parsley. Serve.
Mushroom Soup
Serves: 4
Ingredients:
1 tablespoon
butter
250 g
mushrooms, sliced
1 tablespoon
flour
2 cups
chicken stock
1/
4
cup
white wine
1 teaspoon
mustard
1/
2
cup
cream
Method:
Place butter and mushrooms in a 2-litre casserole dish. Cover
and cook on HIGH for 5 minutes. Add flour, stock, wine, mustard
and cream to mushrooms and mix well. Cover and cook on
HIGH for 6 to 8 minutes, stirring halfway through cooking.
This soup can be puréed if preferred.
Short and Long Soup
Serves: 4
Ingredients:
200 g
fresh singapore noodles
12
mini dim sims, frozen
4
shallots, sliced
1 litre
chicken stock
1 teaspoon
crushed garlic
1/
2
teaspoon
chopped ginger
2 tablespoons
soy sauce
1
chicken breast, cooked and sliced
4
baby bok choy, quartered
1 cup
bean sprouts
2 tablespoons
dried onion
Method:
Place all ingredients except bok choy and bean sprouts in a 4
litre casserole dish and cook on HIGH for 10 minutes. Add bok
choy and cook on HIGH for 2 minutes. Serve in individual bowls
topped with bean sprouts and onion.
