This is a guest post from Mari of Mari’s World fame as I have a small kitchen and a disinclination towards cooking.
It’s not very often you get invited to guest post on somebody’s blog and then get to call them a doughnut, right? But that is what I am about to do and I am so very pleased that Slummy single mummy missed the trick on this one as I am now the very proud and excited owner of a Morphy Richards soup maker.
I have been longing for one since the summer time, dreaming of me quickly whipping up homemade soups for my lunch and being very nutritious and frugal but prices range from around £40.00 to £140.00 so that stopped me.
THEN I met Slummy single mummy at an event, funnily enough it was a cooking event and she is very forward in saying cooking is not one of her passions and she’ll take the easy life every time. She said she’d been offered a soup maker by Morphy Richards and didn’t want it as she wouldn’t use it, was anyone interested. My hand shot in the air faster than the blenders spinning blades, ‘Me, me, me, I’ll have it… please’
It was a match made in heaven, I got the soup mixer and Slummy single mummy gets a post all about it.
The Morphy Richards soup maker takes up the same amount of space as a kettle on the worktop, it’s made in stainless steel and has a removable lid which contains the blade and heating element. It is so easy to use any fool could work it out and my first trial was to make one of Morphy Richards’ own recipes that intrigued me for the speed to make it, the frozen peas element and of course the delicious ingredients used. I tried
Really quick and easy pea, ham and mint soupPreparation time : 5 minutes Cooking time: 21 minutes Setting: smooth Serves 4
Ingredients450g frozen peas 20g fresh mint, leaves only (I didn’t have this) 200g ham – chopped/shredded 800ml hot stock from cube or vegetable 4 tsps olive oil 75ml creme fraiche (I didn’t have any so used Philadelphia instead)
Now get this…
- Place the peas, hot stock, mint and ham in the soup maker and select the smooth setting (this will last 21 minutes)
- Season with salt and pepper to taste, add the olive oil (I didn’t) and the creme fraiche and using the blend button blend the soup again for 20 seconds
- Serve with crusty bread or sliced bread like I did. 😉
I was careful not to immerse the bits in water but it washed up very easily and now sits waiting for today’s trial of French Style Pistou but you’ll have to nip over to Mari’s World to see the outcome of that one and this time I’ll be using the chunky setting…isn’t it exciting?