The Complete Halogen Oven Cookbook by Sarah Flower

Author:Sarah Flower
Language: eng
Format: mobi, epub
Tags: Cooking Recipies Halogen Oven, The Complete Halogen Oven Cookbook, Halogen Oven Cooking
Publisher: Constable & Robinson
Published: 2012-12-13T13:00:00+00:00

Vegetable Crumble

Celery and Blue Cheese Soup

Serves 4–6

This is a lovely soup with a fantastic flavour. You can cook this on the hob if you prefer, but it works equally well in the halogen as described below. Feel free to season to your taste. Why not serve with some delicious bruschetta made in the halogen?

Ingredients:

1 white onion, finely chopped

25g butter

1 head of celery, finely diced

1 medium/large potato, finely diced

800ml–1 litre of hot water or hot vegetable stock (use low salt stock, as cheese is very salty)

150g blue cheese

Season to taste

1. In a casserole dish (make sure it fits in the halogen), add the onion, butter, celery and potato. Place on the high rack (or the low rack if your dish is too big to fit) and turn the temperature to 220ºC. Cook for 5–8 minutes, stirring occasionally to distribute and help soften.

2. Add the water or stock. Cover with a lid or double thickness of tin foil (making sure this is secure) and continue to cook for 30 minutes.

3. Remove the lid and check to see if the diced vegetables are soft. Once soft you can add the blue cheese and season to taste. If you like a creamier soup, you can add a dollop or two of crème fraîche or thick Greek yoghurt, though personally I don’t think it needs this. Liquidise or whizz with a stick blender until smooth.

4. Serve immediately or remove and leave to one side until needed. It does freeze well or keeps in an airtight container in the fridge for 2–3 days.

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