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5
LEEK AND POTATO SOUP
Ingredients:
75g leeks
75g potatoes
1 stock cube
400ml water
salt and pepper
Process the leeks and potatoes for 2 seconds. Transfer to a large pan. Add the water and
stock cube. Bring to the boil, stirring. Reduce the heat. Cover the pan. Simmer for 20 minutes.
Remove from the heat. Cool for 30 minutes. Process till smooth. Bring to serving temperature
(don’t let it boil). Adjust the seasoning. Serve with bread.
For Vichyssoise, add a couple of chives to the leeks and potatoes, add a knob of butter to the
pan before heating, cool the soup instead of re-heating it, and whisk in 75ml of cream before
serving it cold.
SPICY PUMPKIN SOUP
Ingredients:
450g pumpkin
15ml vegetable oil
1 leek
1 garlic clove
450ml chicken/vegetable stock
2.5g ground ginger
15ml single cream/crème fraiche
2.5g ground coriander
1 bunch coriander leaves
salt and pepper
Peel, deseed, and cut the pumpkin into chunks. Heat the oil in a pan. Add the leeks, garlic and
spices. Stir for 3 minutes. Add the stock and pumpkin. Bring to the boil, stirring. Reduce the
heat. Cover the pan. Simmer for 20-30 minutes. Remove from the heat. Stir in the coriander
and cream. Cool for 30 minutes. Process till smooth. Bring to serving temperature (don’t let it
boil). Adjust the seasoning. Serve with bread.
BLENDER RECIPES
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