Ronson RFP200, Instruction Book

Page: 22 / 32

21
Potato and Leek Soup
Serves 6
3 leeks, washed and tops removed
2 onions, peeled
3 large potatoes, peeled and roughly
chopped
60g butter
5 cups/1250ml chicken stock
salt and pepper to taste
¾ cup cream
1.
Use the thick slicing disc on
speed setting ‘2’.
2.
Slice leeks, onions and potatoes using
the thick slicing disc.
3.
Melt butter in a saucepan and sauté
leeks and onions until tender.
4.
Add potatoes, chicken stock, salt and
pepper and simmer for 10 minutes.
Allow to cool.
5.
Using the processing blade on
speed setting ‘3’.
6.
Blend the soup in the processing bowl
until smooth, in two batches.
7.
Return the soup to saucepan, stir
through cream and reheat gently.
8.
Do not allow to boil!
Pumpkin and Cumin Soup
Serves 6
500g butternut pumpkin, peeled and
roughly chopped
2 potatoes, peeled and roughly chopped
2 onions, peeled and quartered
3 cups stock, vegetable or chicken
2 teaspoons ground cumin
pinch of salt
Sour cream and chives to serve
1.
Use the processing blade on
speed setting ‘3’.
2.
Place all ingredients in a saucepan
and simmer for 15 minutes or until
pumpkin is tender. Allow to cool.
3.
Pour cooked ingredients into the
processing bowl and process on
speed setting ‘3’ until smooth.
4.
Serve with sour cream and chives.