R8
CAULIFLOwER AND LEEK SOUP
Serves 4 to 6
30g butter
2 leeks, thinly sliced
1 whole medium cauliflower, cut into florets
3½ cups/875ml beef stock
½ teaspoon ground white pepper
Sea salt
½ cup grated parmesan cheese
Melt butter in a large saucepan. Add leeks, cook over
medium heat for 3 to 4 minutes or until leeks are
soft.
Add cauliflower, stock and pepper and bring to the
boil. Lower heat, cover with lid and simmer for 20 to
25 minutes or until cauliflower is tender.
Allow mixture to cool and transfer in batches to
blender jug.
Select the Medium speed, blend until smooth.
Return pureed soup to saucepan to heat through.
Season to taste with salt.
Serve soup topped with parmesan cheese.
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SPICY PUMPKIN SOUP
Serves 4
2 tablespoons oil
1 large brown onion, chopped
2 cloves garlic, crushed
1 teaspoon curry powder
500g peeled, chopped butternut pumpkin
4 cups/1Litre chicken stock
Salt and pepper
Heat oil in a large saucepan, add onion, garlic and
curry powder and sauté 4 to 5 minutes or until onion
has softened and curry powder is fragrant.
Add pumpkin and stock and bring to the boil. Lower
heat and simmer covered with a lid for 25 minutes or
until pumpkin is very soft.
Remove from heat and allow mixture to cool. Transfer
in batches to blender jug.
Select Medium speed, blend until smooth.
Return pureed soup to saucepan to heat through.
Season with salt and pepper.
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Dressings and Marinades
continued
Soups
NOTE
If soup becomes too thick when cooking or blending
add a little extra stock or water.
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