![background image](http://html1.mh-extra.com/html/sunbeam/sm8800-stickmaster-ultra/sm8800-stickmaster-ultra_instruction-booklet_1393470019.webp)
Heading
Spicy Sweet Potato Soup
Serves: 4
Preparation: 15 minutes (+ 10 minutes cooling time)
Cooking: 25 minutes
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1-2 tablespoons red curry paste
1 kg sweet potato (kumera), diced
1 litre chicken stock
½ cup light coconut milk
chopped coriander, to serve
1. Heat oil in a large saucepan over medium-
high heat. Cook onion for 2-3 minutes or
until soft. Add garlic and red curry paste
and cook for 1 minute.
2. Add sweet potato and chicken stock. Bring
to the boil. Reduce heat to low. Cover and
cook for 15 minutes or until sweet potato
is soft. Remove from heat. Set aside to
cool to room temperature.
3. Using the stick blender, process soup
until smooth, using a gentle up and down
action. Return soup to a low heat; add
coconut milk and stir until hot.
4. Ladle soup among serving bowls. Sprinkle
with coriander.
Mixed Mushroom & Thyme Soup
Serves: 4
Preparation: 10 mins (+ 10 minutes cooling time)
Cooking: 25 mins
1 tablespoon olive oil
20g butter, chopped
1 large brown onion, finely chopped
2 cloves garlic, crushed
1kg small button mushrooms
100g shitake mushrooms, sliced
3 cups vegetable stock
2 cups water
200g oyster mushrooms, sliced
½ cup extra light sour cream
1 tablespoon chopped fresh thyme leaves
Rye toast, to serve
1. Heat oil and butter in a large saucepan
over medium heat. Add onion and cook,
stirring, for 3 minutes.
2. Stir in garlic and mushrooms and cook,
stirring occasionally, for 5 minutes or until
mushrooms soften.
3. Add stock and water and bring to the boil.
Reduce heat to medium-low and simmer,
stirring occasionally, for 10 minutes or
until liquid reduces slightly.
4. Stir in oyster mushrooms and simmer for a
further 2 minutes. Remove from heat. Set
aside to cool to room temperature.
5. Using the stick blender, process soup
until smooth, using a gentle up and down
action. Return soup to a low heat; stir in
cream until hot. Stir in thyme.
6. Taste and season with salt and freshly
ground black pepper. Ladle among serving
bowls. Serve with toast.
Recipes continued
17
Содержание SM8800 StickMaster Ultra
Страница 30: ...Notes...