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RECIPES
LEEK AND POTATO SOUP
Serves 4
INGREDIENTS
2 leeks, white part only
40g butter
750g potatoes, roughly chopped
1 litre chicken stock
Salt and white pepper, optional
Chopped chives, for garnish
METHOD
1. Assemble the processor with the spindle
and the variable slicer set to setting 3-4.
Slice leeks.
2. Heat butter and oil in a large saucepan,
add leeks and sauté for 3-4 minutes until
softened. Add potatoes and stock. Cover,
bring to the boil then simmer until
potatoes are soft. Allow the soup to cool.
3. Insert Quad blade into the processor
bowl; carefully spoon soup into bowl.
Place lid on processor. Process soup
until smooth; scrap down sides if
necessary.
4. Return pureed soup to saucepan to heat
through. Season to taste.
Serve soup topped with fresh chopped chives.
NOTE
If soup becomes too thick when
cooking or blending add a little extra
stock or water.
CHICKEN, CORN
AND GINGER SOUP
Serves 4
INGREDIENTS
1 tablespoon peanut oil
4 green onions, thinly sliced
5cm piece fresh ginger, finely chopped
3 cups fresh or frozen corn kernels
1 litre chicken stock
2 cups (500ml) water
2 tablespoons soy sauce
1 tablespoon shao xing cooking wine
½ teaspoon sesame oil
2 large chicken breast fillets, thinly sliced
¼ cup roughly chopped fresh coriander leaves
White pepper
METHOD
1. Heat oil in a large saucepan, add onions
and ginger and cook, stirring, for 2
minutes. Add corn and cook, stirring
occasionally, for a further 3-4 minutes.
2. Add stock and water and bring to the
boil; reduce heat and simmer for 10
minutes. Remove from heat and allow to
cool slightly.
3. Insert Quad blade into the processor
bowl; transfer half of the mixture and
process for 10-20 seconds. Return
pureed soup to remaining soup in
saucepan with soy, wine, sesame and
chicken. Cook on a medium high heat
until soup starts to simmer and chicken
is just cooked through.
Serve with fresh chopped coriander and white
pepper to taste.