25
Cream of sweetcorn soup
Serves 4
Ingredients:
1 tin sweetcorn (280 g)
1 onion, diced
20 g butter
20 g flour
500 ml vegetable stock
1 chilli, deseeded and finely
chopped
Chilli powder, salt, pepper, sugar
100 ml double cream
100 g bacon, diced
Method:
1. Drain the sweetcorn and place about
3
/
4
of it into a
suitable container. Add the onion, stock, chilli and
seasoning. Knead together the butter and flour and
add to the vegetables and stock. Cover and cook for
7 minutes at 800/900 W, then reduce to 450 W and
cook for a further 8 minutes.
2. Purée the soup and add the cream and remaining
sweetcorn.
3. Place a sheet of kitchen paper on a plate, arrange
the diced bacon on it and cook for 3 minutes at
800/900 W.
4. Heat the soup through and scatter the bacon over
the top before serving.
Setting:
Microwave
Power level:
800/900 W + 450 W + 800/900 W
Position:
Turntable
Duration:
7 minutes + 8 minutes + 3 minutes
Cream of potato soup with chervil
Serves 6
Ingredients:
40 g butter
1 onion, diced
30 g instant potato powder
250 ml vegetable stock
250 ml double cream
100 ml milk
2 tsp chopped chervil
Salt
Method:
1. Place the butter and onion in a bowl, cover and cook
for 3 minutes at 800/900 W.
2. Stir in the remaining ingredients, cover and cook at
450 W for a further 12 minutes.
3. As an optional garnish, add 100 g of finely chopped
bacon which has been cooked between 2 layers of
kitchen paper for 3 minutes at 800/900 W.
Alternatively, add 100 g finely chopped smoked
salmon. For a more filling soup, add 250 g diced
potatoes to the vegetables before cooking and garnish
with cooked prawns.
Setting:
Microwave
Power level:
800/900 W + 450 W
Position:
Turntable
Duration:
3 minutes + 12 minutes
