Breville the Smart Temp Instruction Booklet page 26

SOUPS
FENNEL ANd WHITE BEAN SOUP
Serves 6-8
INGREdIENTS
265g dried white beans
20g butter
1 tablespoon olive oil
3 leeks, thinly sliced
3 cloves garlic, finely chopped
3 large bulbs fennel, halved and sliced
1.5 litres vegetable or chicken stock
1 teaspoon ground white pepper
Sea salt
Wedges of fresh lemon
METHOd
Place dried beans into a large bowl,
1.
cover with cold water and soak
overnight. Rinse and drain well.
Heat butter and oil in a non-stick pan
2.
over medium high heat and cook leeks
and garlic for 2-3 minutes or until
slightly softened. Stir in fennel and cook
a further 3-4 minutes.
Pour into removable crockery bowl and
3.
add drained beans, stock and pepper.
Mix well and cover with lid.
Select temperature control and cook on
4.
LOW 6-8, MEDIUM 4-6 and HIGH 3-4
hours. Season soup with salt and serve
with lemon wedges.
PEA ANd HAM SOUP
Serves 8
INGREdIENTS
600g split peas (green or yellow)
1 tablespoon oil
30g butter
2 large onions, finely chopped
3 large carrots, diced
3 sticks celery, diced
1.6 litres water
850g ham bones
3 bay leaves
6 to 8 fresh sage leaves
Freshly ground pepper
METHOd
Place split peas into a large bowl, cover
1.
with cold water and soak overnight.
Rinse and drain well and place into
removable crockery bowl.
Heat butter and oil in a non-stick pan
2.
over medium high heat and cook onions,
carrots and celery, for 4-5 minutes,
stirring occasionally, until softened.
Transfer to removable crockery bowl.
Add remaining ingredients and mix well.
3.
Cover with lid.
Select temperature control and cook on
4.
LOW 6-8, MEDIUM 4-6 and HIGH 3-4
hours.
Remove ham bones and cut any meat
5.
from bone; chop ham finely. Return
chopped ham to soup and season soup
with pepper. Serve with fresh crusty
bread.
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