Page 2 - Kenwood Cook Book

RECIPES FOR YOUR CHEF

Soups

Tomato Cream Soup

USING LIQUIDISER OR Cook the onion with the fat and bacon for
COLANDER AND SIEVE about 5 minutes.
‘Made from pure tomatoes - Add sliced potato, quartered tomatoes,
quick and easy’ sugar and water.
1 lb tomatoes Simmer gently with the lid on the saucepan
1 medium sized potato, sliced until potato is well cooked.
1 small onion, chopped Remove the bacon and pour the rest of the
1 rasher streaky bacon or a soup into the warmed goblet.
few bacon rinds Add the seasonings and blend on maximum
¼ pt water speed for 1 minute.
¼ pt milk Remove lid and pour in milk.
1 tsp fat Blend for a few seconds longer and return to
1 tsp salt the saucepan (Strain if desired.)
1 tsp sugar Reheat gently and serve sprinkled with fresh
½ tsp paprika parsley, chopped in the liquidiser.
½ tsp celery salt When using colander and sieve, pass the
¼ tsp cayenne pepper soup through the course screen.
parsley
Makes 3 – 4 servings

Onion Soup

USING SLICER AND SHREDDER Melt the fat in a heavy saucepan and cook
‘A substantial soup for winter days’ onions until they become translucent.
1½ cups onion prepared with
course slicer Stir in the flour and cook until slightly
2 tbsp bacon fat browned. Pour in the stock, stir, cover and
2 tbsp flour cook gently for 20 – 25 minutes.
1 quart good beef stock Place the toasted bread in individual heated
4-6 slices of French bread cut bouillon cups and pour the soup over.
diagonally and toasted Sprinkle with grated cheese and serve.
4 oz cheese, preferably Gruyére,
prepared with coarse NOTE: When stock is not available use
shredder water with the addition of 2 bouillon cubes.
Serves 3-4
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