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Recipes continued
Potato and Leek Soup
Serves 4
Preparation: 10 minutes (+ 10 minutes cooling time)
Cooking: 40 minutes
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
½ cup grated parmesan
1. Heat oil in a large saucepan; add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
2. 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 or until
potatoes are tender. 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
cooked bacon to soup and reheat until hot.
Season to taste with freshly ground pepper.
4. Ladle soup among serving bowls. Sprinkle
with parmesan cheese.
Roast Pumpkin Soup
Serve: 4
Preparation: 15 minutes (+ 10 minutes cooling time)
Cooking: 1 hour
1.5 kg pumpkin
2 tablespoons olive oil
20g butter
1 onion, chopped
1 litre low salt chicken stock
¹/³ cup cream or sour cream to serve
(optional)
1. Preheat oven to 200°C.
2. Remove skin and seeds from pumpkin and
cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle
with half the oil. Season with a little salt
and pepper. Bake in oven for about 40
minutes or until cooked.
4. In a large saucepan heat remaining oil and
butter. Add onion and cook until tender.
Add the pumpkin and stock and bring to
the boil. Reduce heat, simmer, uncovered,
for 10 minutes. Cool to room temperature
before blending.
5. Using the stick blender, process soup
until smooth, using a gentle up and down
action.
6. Return soup to a low heat; taste and
season with pepper. Serve with cream if
desired.
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Содержание SM8800 StickMaster Ultra
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