Morphy Richards SC48701 ユーザーズマニュアル

Melt the butter in the Cooking Pot and fry the bacon and 
vegetables until soft.

Transfer the Cooking Pot into the Base Unit and add the stock.

Add remaining ingredients except the parsley, pasta shells and
parmesan cheese. 

Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting. 

45 minutes before serving, add the pasta shells and parsley.

When cooked, season to taste and sprinkle with parmesan cheese
just before serving.

•

30g butter

•

60g streaky bacon, chopped

•

1 large onion, chopped

•

1 garlic clove, crushed

•

3 celery sticks, chopped 

•

300g potatoes, peeled and
cubed

•

2 medium carrots, peeled and
diced

•

3 cabbage leaves, shredded 

•

3 tomatoes, skinned and
chopped

•

1.25L chicken stock

•

1

1

/

2

tbsp tomato puree

•

1

1

/

2

tsp worcestershire sauce

•

1

1

/

2

tbsp parsley, chopped

•

75g pasta shells 

•

2-3tbsp parmesan cheese 

•

salt and pepper

Gently fry the bacon in the Cooking Pot until the fat begins to run. 

Add the onion, carrot and celery and fry until soft.

Add all the remaining ingredients except the parsley and bring to
the boil, simmer for 2 minutes. 

Transfer the Cooking Pot into the Base Unit. 

Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting. 

If a smoother consistency is required, liquidise the soup after 
cooling and then reheat the soup in a pan. 

Sprinkle with parsley and serve.

•

125g smoked bacon, chopped

•

1 large onions, chopped

•

3 carrots, diced

•

2 celery sticks, finley sliced  

•

200g orange lentils 

•

400g can of chopped tomatoes 

•

1.1L chicken stock

•

3tsp worcestershire sauce

•

1 bay leaf

•

1tsp basil 

•

1tbsp parsley. chopped 

•

pinch of nutmeg 

•

salt and pepper

48701 new_Layout 1  25/04/2012  16:40  Page 8