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Potato and Leek Soup
Serves 2
2 medium leeks, whites only
1/2 tablespoon olive oil
1 small rasher bacon, chopped
500 g potatoes, peeled and chopped roughly
1 litres chicken or vegetable stock
Freshly ground black pepper
1/4 cup grated Parmesan
Using the processing bowl fitted with the variable slicing blade, position the leeks in the feed
chute. Using the food pusher, slice the leeks thinly. Heat oil in a large saucepan, add bacon
and cook, stirring occasionally, until crisp. Remove from pan. Add leeks to same pan and
cook, stirring for about 5 minutes or until leeks are tender. Add potatoes and stock and bring
to the boil; reduce heat and simmer, uncovered, for about 30 minutes. Remove from heat;
cool. Using the processing bowl fitted with the universal ‚s‘ blade, place half the mixture into
the bowl and puree until smooth. Return pureed soup to saucepan. Add cooked bacon to
soup and reheat until soup is hot. Season to taste with freshly ground pepper. Serve soup
topped with parmesan cheese.
Mexican style Tomato Soup
Serves 3
1 onions, quartered
1 clove garlic, peeled
1/21tablespoon olive oil
2 teaspoons cumin powder
1/2 teaspoon chilli powder
600g can chopped tomatoes
250ml water
1/2 teaspoon brown sugar
1/2 tablespoon vinegar
400g cans red kidney beans, rinsed, drained
Sour cream and flour tortilla to serve
Using the processing bowl fitted with the universal ‚s‘ blade, process onions and garlic until
just chopped. Heat oil in a large saucepan, add onions and garlic and cook on a medium
heat until onions start to soften. Add the cumin and chilli powder and cook, stirring until the
spices become fragrant. Add the tomatoes and water; simmer for ca. 15 minutes then remo-
ve from heat. Stir through the sugar, vinegar and beans and allow to cool. Using the proces-
sing bowl fitted with the universal ‚s‘ blade, process the soup in two batches until smooth.
Return soup to saucepan to heat through, serve with sour cream and warm flour tortilla.
Lamb Meatballs
3 cloves garlic, peeled
2 tablespoons finely grated lemon rind
¼ cup mixed fresh herbs
¼ cup lemon juice
sea salt flakes and black pepper to taste
1kg lamb meat roughly cut into large pieces (no bones)
