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APPETISERS, ENTRÉES AND SOUPS
PEA AND HAM SOUP
Makes approximately 2 litres
INGREDIENTS
500g packet green split peas
1 onion, peeled and quartered
2 carrots, peeled, trimmed and sliced
1 parsnip, peeled
1 tablespoon olive oil
1 ham bone (approximately 1kg)
8 cups/2 litres water
METHOD
1. Soak peas in cold water overnight
according to packet directions, then
drain.
2. Assemble Kitchen Wizz™ Food
Processor using the thick slicing disc
and slice the onion, carrots and parsnip.
3. Heat oil in a large saucepan, add sliced
onion, carrots and parsnip and cook
until golden. Add peas, ham bone and
water. Cover, bring to the boil then
simmer for 2 hours, stirring occasionally.
4. Allow ingredients to cool for
approximately 30 minutes. Lift ham
bone out of saucepan and remove meat
from the bone. Chop ham meat and
reserve, discard bone.
5. Reassemble Kitchen Wizz™ Food
Processor using the processing blade.
6. Place half of the cooled ingredients
in the saucepan into processing bowl.
Process until smooth and remove.
Repeat with remaining ingredients.
7. Transfer processed mixture back into
saucepan with ham meat and reheat
before serving.
Serve hot with crusty bread rolls.
TIP
When processing soup do not exceed
the 2L liquid level on the side of the
processing bowl.
LEEK AND POTATO SOUP
Makes approximately 2 litres
INGREDIENTS
2 leeks, trimmed and washed
2 tablespoons/40g butter
2 cloves garlic, peeled and crushed
750g potatoes, peeled and roughly chopped
1 cup/250ml chicken stock
1 cup sour cream
Salt and pepper, optional
Chopped chives, for garnish
METHOD
1. Assemble Kitchen Wizz™ Food Processor
using the thick slicing disc and slice the leeks.
2. Heat butter in a large saucepan, add
leeks and garlic and sauté for 3-4 minutes
until softened. Add potatoes and stock.
Cover, bring to the boil then simmer until
potatoes are soft. Cool slightly.
3. Reassemble Kitchen Wizz™ Food
Processor using the processing blade.
4. Place half of the cooled ingredients
into the processing bowl. Process
until smooth and remove. Repeat with
remaining ingredients.
5. Transfer processed mixture back into
saucepan, stir in sour cream, season to
taste and reheat gently before serving.
Serve hot garnished with chives.