ROAST CHICKEN SOUP
INGREDIENTS:
1 medium onion, peeled and chopped into cubes
1 medium carrot, peeled and chopped into cubes
100 g frozen peas
150 g leftover roast chicken
½ teaspoon dried sage
Chicken or vegetable liquid stock
3 tablespoon Greek yoghurt
1 clove garlic, crushed
2 tablespoons lemon juice
METHOD:
Add all ingredients to the pitcher except for the liquid stock, Greek yoghurt, garlic and
lemon juice.
Fill with liquid stock to the 1400 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the Soup program.
In a bowl, combine the crushed garlic, yoghurt and lemon juice.
Serve the soup in bowls with the yoghurt mixture swirled in.
CREAM OF MUSHROOM SOUP
INGREDIENTS:
1 medium onion, peeled and chopped into cubes
1 clove garlic, crushed
200 g mushrooms, quartered
½ teaspoon dried thyme
50 g butter
Chicken or vegetable liquid stock
100 ml crème fraiche
METHOD:
Add all ingredients to the pitcher excluding the liquid stock and crème fraiche.
Fill with liquid stock to the 1400 ml mark on the pitcher.
Put the lid on and lock to the correct position.
Select the soup program.
At the end of the program, remove the lid cap from the center of the lid.
Add the crème fraiche. Add the cap back to the lid.
Use the Pulse blending button to blend until all ingredients are combined.
