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Potato and Leek Soup
Makes 6 serves
1 small brown onion, peeled, diced
1 leek, thinly sliced, washed thoroughly
600g potatoes, peeled, diced
50g butter
1 tablespoon olive oil
1 clove garlic, peeled, minced
2 sprigs thyme, shredded
600ml vegetable stock
150ml pure cream
1. Using the slicing side of the reversible
disc on the food processor, lock the lid
into place and push the onion, leeks
and potatoes down the feed chute
with the food pusher, until all have
been thinly sliced.
2. In a saucepan, heat the butter and
oil. Add the garlic, onion and leek
and sauté until golden brown.
3. Place the potatoes, onion mix and
thyme into a 3 litre pot and pour over
stock. Place a lid onto the pot and
simmer over a low heat for 25 minutes.
Allow to cool for 10 minutes.
4. Using the processing blade, pour
the soup and cream into the food
processor, in two batches and
process for 30 seconds or until desired
consistency is reached.
5. Serve soup with fresh bread.
French Onion Soup
Makes 6 serves
4 large onions (about 1kg)
50g butter
1 teaspoon olive oil
1 tablespoon brown sugar
50ml brandy
750ml vegetable stock
1 tablespoon balsamic vinegar
2 bay leaves
2 thyme sprigs
1. Using the slicing side of the reversible
disc on the food processor, lock the lid
into place and push the onions down
the feed chute, with the food pusher
until all onions have been thinly sliced
2. In a 2 litre saucepan, heat the butter
and oil over a medium heat and add
the onion. Sauté until golden brown.
3. Add the brown sugar and brandy and
cook off for 5 minutes.
4. Add the stock, balsamic, bay leaves
and thyme and simmer over a low
heat for 30 minutes.
5. Serve soup with fresh bread, toasted
with cheese.
KFP400_410_IB_C12.indd 20 13/12/12 5:26 PM