18
PAge heAder.....
SouP
LEEK AND PotAto SouP
Serves 4
INgrEDIENtS
40g butter
1 tablespoon olive oil
2 leeks, thinly sliced
750g potatoes, roughly chopped
1 litre chicken stock
Salt and white pepper
Chopped chives, to serve
MEtHoD
1.
Heat butter and oil in a large saucepan,
add leeks and cook, stirring, for 3-4
minutes until softened. Add potatoes
and stock. Bring to the boil then reduce
heat and cook, covered, for about 20
minutes or until potatoes are soft.
Remove from heat and allow soup to
cool slightly.
2.
Blend soup in batches with lid on jug on
Speed 1/MIX until just blended.
3.
Return pureed soup to saucepan; season
to taste and heat on low until hot.
4.
Serve soup topped with fresh
chopped chives.
tIP
If soup becomes too thick when cooking or
blending add a little extra stock or water.
tHAI SWEEt PotAto SouP
Serves 4
INgrEDIENtS
2 tablespoons oil
1 large brown onion, chopped
2 cloves garlic, chopped
1-2 tablespoons red curry paste
1 kg peeled, chopped sweet potato
1 litre chicken stock
270ml can light coconut cream
Salt and pepper
Chopped fresh coriander, to serve
MEtHoD
1.
Heat oil in a large saucepan, add onion,
garlic and curry paste and cook, stirring
for 4 to 5 minutes or until onion has
softened and curry paste is fragrant.
2.
Add sweet potato and stock and bring to
the boil. Lower heat and simmer covered
for 25 minutes or until sweet potato is
soft. Remove from heat and allow soup
to cool slightly.
3.
Blend soup in batches with lid on, on
Speed 3/BLEND until just blended.
4.
Return pureed soup to saucepan with
coconut milk; season to taste and
heat on low until hot. Serve with fresh
coriander.
