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18
SOUPS
LEEK AND POTATO SOUP
Serves 4
INGREDIENTS
40g butter
1 tablespoon olive oil
2 leeks, thinly sliced
750g potatoes, roughly chopped
1 litre chicken stock
Salt and white pepper, to taste
Chopped fresh chives, to serve
METHOD
1. Heat butter and oil in a large saucepan,
add leeks and cook, stirring, for 3–4
minutes until softened. Add potatoes
and stock. Bring to the boil then reduce
heat and cook, covered, for about
20 minutes or until potatoes are soft.
Remove from heat and allow soup to
cool down to a warm state or to room
temperature.
2. Blend soup in batches with lid on jug on
MIX (Speed 1) until just blended.
3. Return pureed soup to saucepan. Season
to taste and heat on medium, stirring
occasionally, until hot.
4. Serve soup topped with chives.
TIP
Add a little extra stock or water if soup
becomes too thick when cooking or
blending.
THAI SWEET POTATO SOUP
Serves 4
INGREDIENTS
2 tablespoons oil
1 large brown onion, chopped
2 cloves garlic, chopped
1–2 tablespoons red curry paste
1 kg peeled, chopped sweet potato
1 litre chicken stock
270ml can light coconut cream
Salt and freshly ground black pepper, to taste
Chopped fresh coriander, to serve
METHOD
1. Heat oil in a large saucepan, add onion,
garlic and curry paste and cook, stirring
for 4 to 5 minutes or until onion has
softened and curry paste is fragrant.
2. Add sweet potato and stock and bring to
the boil. Lower heat and simmer covered
for 25 minutes or until sweet potato is
soft. Remove from heat and allow soup
to cool down to a warm state or to room
temperature.
3. Blend soup in batches with lid on jug on
BLEND (Speed 3) until just blended.
4. Return pureed soup to saucepan with
coconut milk. Season to taste and heat
on medium, stirring occasionally, until
hot. Serve soup topped with coriander.
TIP
Add a little extra stock or water if soup
becomes too thick when cooking or
blending.
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