Crock-Pot Designer Series Spezifikationen PDF herunterladen (Seite 11)

Recipes

Spicy Sweet Potato Soup

Serves 6-8

1 tablespoon vegetable oil

1 large onion, chopped

3 cloves garlic, crushed

2-3 tablespoons red curry paste

1.5 kg sweet potato (kumara), peeled, diced

1 litre chicken stock

2 cups water

¾ cup light coconut milk

chopped coriander, to serve

1. Heat oil in a frying pan on a medium-high

heat. Cook onion for 2-3 minutes or until

softened. Add garlic and red curry paste

and cook for 1 minute. Transfer to slow

cooker.

2. Add sweet potato, chicken stock and water;

stir to combine. Cook on HIGH 3-4 hours

or LOW 6-7 hours.

3. Using a stick blender, process soup until

smooth. Stir in coconut milk and coriander.

Serve.

Chicken, Sweet Corn & Bacon Soup

Serves 6-8

5 rashers bacon, rind and fat trimmed, finely

chopped

1 large brown onion, finely chopped

3 cloves garlic, crushed

3 trimmed celery sticks, finely chopped

3 x 420g can sweet corn kernels, rinsed,

drained

1.5 litres salt reduced chicken stock

2 large (400g) single chicken breast fillets

3 green onions, ends trimmed, thinly sliced

Salt & ground white pepper

1. Heat a non-stick frying pan on a medium-

high heat; add bacon and cook for 2

minutes.

2. Stir in onion, garlic and celery. Cook,

stirring, for 3-4 minutes then transfer to

slow cooker.

3. Add the corn, stock and water and stir to

combine. Add chicken. Place lid on and

cook on HIGH 2-3 hours.

4. Use tongs to transfer chicken to a bowl.

Use a stick blender to blend soup until

almost smooth.

5. Shred chicken and add to soup along with

the green onions. Taste and season with

salt and ground white pepper; replace lid

and allow to reheat for 30 minutes on

HIGH.

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