SMOKED SALMON AND LEEK SOUP
INGREDIENTS:
1 large leek, sliced into your preferred size
1 large potato, peeled and cubed into small pieces
100 g smoked salmon, sliced into your preferred size
1 bay leaf
Chicken or vegetable liquid stock
100 ml double cream
1 tablespoon butter
METHOD:
Add all ingredients to the pitcher except the liquid stock, cream and butter.
Fill with liquid stock to the 1400 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the Boiled Food program.
The Boiled Food program is the only program which does not blend food during its
process.
At the end of the program, remove the lid cap from the center of the lid.
Add the butter and cream. Add the cap back to the lid.
Stir well before serving or use the Pulse blending button to blend until all ingredients
are combined if desired.
CHEDDAR AND CELERIAC SOUP
INGREDIENTS:
1 medium onion, peeled and finely chopped
1 medium potato, peeled and diced
1 small celeriac, diced
2 sage leaves
Chicken or vegetable liquid stock
1 Tbsp butter
100 g mature cheddar, diced
METHOD:
Add all ingredients to the pitcher except the liquid stock and cheese.
Fill with liquid stock to the 1400 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the Boiled Food program.
The Boiled Food program is the only program which does not blend food during its
process.
At the end of the program, remove the lid cap from the center of the lid.
Add the diced cheddar. Add the cap back to the lid.
Use the Pulse blending button to blend until all ingredients are combined if desired, or
just stir all ingredients together before serving.
