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8
Potato and Leek Soup Serves 4
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
Freshly ground black pepper
½ cup grated Parmesan
1. Heat oil in a large saucepan; add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
2. Add leeks to same pan and cook, stirring,
for about 5 minutes or until leeks are
tender. Add potatoes and stock and bring
to the boil; reduce heat and simmer,
uncovered, for about 40 minutes.
3. Remove from heat; cool.
4. Place quad-blades into glass jug as
directed on page 4. Place one third of the
soup mixture into the glass jug and process
for 5 seconds at a time until smooth.
Repeat with other one third of the mixture.
Pour back in with remainder of soup.
5. Add cooked bacon to soup and reheat until
soup is hot. Season to taste with freshly
ground pepper.
6. Serve soup topped with parmesan cheese.
Mexican style Tomato Soup Serves 6
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed,
drained
Sour cream and flour tortillas to serve
1. Heat oil in a large saucepan, add onions
and garlic and cook on a medium heat
until onions start to soften; add the cumin
and chilli powder and cook, stirring,
until the spices become fragrant. Add
the tomatoes, and water; simmer for 20
minutes. Remove from heat.
2. Stir through the sugar, vinegar and beans;
allow to cool.
3. Place quad-blades into glass jug as
directed on page 4. Blend the soup in
three batches for 5 seconds at a time until
smooth.
4. Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.
Recipes