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LEEK AND POTATO SOUP
Serves 4
INGREDIENTS
1 tablespoon (30g) butter
1 tablespoon olive oil
2 leeks, thinly sliced
1½ lb (750g) potatoes, roughly chopped
4¼ cups (1 liter) chicken stock
Salt and white pepper
Chopped 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 a boil then reduce
heat and cook, covered, for about 20
minutes or until potatoes are soft.
Remove from heat and allow soup to
cool slightly.
2. Place immersion blender into saucepan
and blend until soup is smooth. Season
to taste.
3. Serve soup topped with fresh
chopped chives.
NOTE
If soup becomes too thick when
cooking or blending add a little extra
stock or water.
ROASTED MEDITERRANEAN SOUP
Serves 4–6
INGREDIENTS
2 tablespoons olive oil
2 Spanish onions, quartered
5 cloves garlic
1 large fennel bulb, cut into thin wedges
3 zucchinis, roughly chopped
2 red bell peppers, quartered and seeded
2 green bell peppers, quartered and seeded
1–2 tablespoons olive oil
Salt and freshly ground black pepper
4 cups (1 liter) chicken or vegetable stock
2 x 14 oz (400g) can diced tomatoes
1
⁄3 cup shredded fresh basil leaves
METHOD
1. Preheat oven to 400° F (200°C). Place
onions, garlic, fennel, zucchinis and
peppers into a large baking dish; drizzle
with oil and season with salt and pepper.
Bake in oven for about 30 minutes or
until vegetables are tender.
2. Place vegetables into a saucepan with
stock and diced tomatoes. Bring mixture
to a boil and cook for a 10 minutes.
Allow mixture to cool slightly.
3. Place immersion blender into saucepan
and blend until soup is smooth. Season
to taste and stir in shredded basil.
RECIPES