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Soups
FENNEL AND wHITE BEAN SOUP
Serves 8 to 10
375g dried white beans
30g butter
1 tablespoon olive oil
3 leeks, thinly sliced
4 cloves garlic, finely chopped
4 large bulbs fennel, halved and sliced
8 cups/2 litres vegetable or chicken stock
½ teaspoon ground white pepper
Sea salt
Wedges of fresh lemon
white Bean Preparation
1.
Place dried beans into a large bowl, cover with cold
water and soak overnight. Rinse and drain well.
Searing on the Stovetop with EasySear™ Pan
2.
Place EasySear™ Pan onto stovetop and preheat for
2 to 3 minutes, add butter and oil, heat a further 1
minute or until butter has melted.
3.
Add leeks and garlic and sauté until leeks
have softened slightly, about 2 to 3 minutes,
stirring occasionally.
4.
Add fennel and cook for 3 to 4 minutes or until fennel
has softened slightly, stirring occasionally.
Slow Cooking
5.
Place EasySear™ Pan back into Slow Cooker base.
6.
Add drained beans, stock and pepper, mixing well.
7.
Cover with Lid, turn Temperature Control Dial to
'AUTO' setting. Cook for 5 to 6 hours or until beans
are very tender.
8.
Season soup with salt and serve with wedges
of lemon.
TIP
Great Northern Beans were used in this recipe but
any dried white beans can be used.
Setting variation: use the Low setting and cook for
8 to 10 hours or the High setting for 4 to 5 hours.
BSC560_IB_FA_Issue5.indd 2
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
SPICY kUMERA SOUP
Serves 8 to 10
2 tablespoons oil
3 large onions, chopped
1 tablespoon Cajun spice
½ teaspoon ground fennel seeds
1 teaspoon ground cumin
6 cups/1 ½ litres vegetable or chicken stock
2 kg kumera (sweet potato), peeled and cut into small
chunks
Salt and pepper
1 cup sour cream or natural yogurt
Fresh tortillas
Searing on the Stovetop with EasySear™ Pan
1.
Place EasySear™ Pan onto stovetop and preheat for
2 to 3 minutes, add oil and heat a further 1 minute.
2.
Add onions and sauté until onion has softened
slightly, about 3 to 4 minutes, stirring occasionally
3.
Add Cajun spice, ground fennel seeds and
ground cumin, sauté for 2 to 3 minutes or until
spices are fragrant.
Slow Cooking
4.
Place EasySear™ Pan back into Slow Cooker base.
5.
Add stock and sweet potato, mix well.
6.
Cover with Lid, turn Temperature Control Dial to
'HIGH' setting. Cook for 2 to 3 hours or until sweet
potato is very soft.
7.
Turn dial to 'Off' and turn Slow Cooker off at power
outlet, remove plug from power outlet.
8.
Using a non scratch potato masher gently mash
sweet potato until well broken up. Season soup with
salt and pepper.
9.
Serve soup with a spoonful of sour cream or natural
yogurt and fresh warmed tortillas.
Setting variation: use the Low setting and cook for
6 to 7 hours or the Auto setting for 4 to 5 hours.
R2
11/11/09 9:10 AM
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