24
Tomato soup with basil cream
Serves 6
Ingredients:
200 g carrots, peeled and diced
1 onion, diced
10 g butter
1 large tin (850 g) tomatoes
Salt and pepper
250 ml vegetable stock
1
/
2
tsp sugar
4 tbsp fresh basil, chopped
100 ml double cream
Method:
1. Place the carrots, onion and butter in a suitable
container. Cover and cook for 9 minutes at 800/900 W.
2. Add the tomatoes with their juice, salt, pepper, stock
and sugar, cover and continue to cook for another
8 minutes at 450 W. Liquidise the soup. If it is too
thick, add a little more stock or water.
3. Purée the cream and basil, then whip until it thickens
but is not stiff. Pour the soup into bowls and top
with a tablespoon of the cream. Decorate with fresh
basil.
Setting:
Microwave
Power level:
800/900 W + 450 W
Position:
Turntable
Duration:
9 minutes + 8 minutes
Ingredients:
1 onion, diced
1 tbsp oil
500 g pumpkin flesh, diced
125 ml milk
375 ml vegetable or chicken stock
Salt and white pepper
1 tsp sugar
10 g butter
1 tbsp crème fraîche
6 tbsp double cream
1 tbsp pumpkin seeds, roughly
chopped
Method:
1. Place the onion and oil in a bowl, cover and cook for
4 minutes at 800/900 W.
2. Add the pumpkin, milk, stock and seasoning. Cover
and cook for 6 minutes at 800/900 W, then reduce to
450 W and continue cooking for about 15 minutes.
Liquidise the soup, adding the butter and crème
fraîche.
3. Pour the soup into bowls. Spoon a tbsp of cream and
a sprinkling of pumpkin seeds over each portion.
Setting:
Microwave
Power level:
800/900 W + 800/900 W + 450 W
Position:
Turntable
Duration:
4 minutes + 6 minutes + 15 minutes
Pumpkin soup
Serves 6
