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Potato and leek soup
Serves: 4
Preparation: 15 minutes
Cooking: 50 minutes
1 tablespoon olive oil
2 rashers bacon, trimmed, chopped
3 medium leeks, pale section only, thinly
sliced
1kg potatoes, peeled, cut into 2cm pieces
2 litres chicken or vegetable stock
Freshly ground black pepper
½ cup grated parmesan
1. Heat oil in a large saucepan over medium-
high heat. Add bacon and cook, stirring
occasionally, for 3 minutes or until crisp.
Transfer to a plate lined with paper towel.
2. Add leeks to pan and cook, stirring,
for about 5 minutes or until soft. Add
potatoes and stock and bring to the
boil. Reduce heat to low and simmer,
uncovered, for about 40 minutes.
3. Remove from heat. Set aside to cool to
room temperature. Blend soup on “Setting
2” in batches for 40 seconds.
4. Return soup to a saucepan. Add bacon
and cook, stirring, until hot. Season with
freshly ground pepper.
5. Ladle soup among serving bowls. Top with
parmesan and serve.
Roast pumpkin soup
Serves: 4
Preparation: 15 minutes
Cooking: 50 minutes
1.5 kg butternut pumpkin, peeled, deseeded,
cut into 2cm pieces
2 tablespoons olive oil
20g butter
1 large brown onion, coarsely chopped
1 litre chicken stock
¹⁄
³
cup sour cream, to serve
Rye toast, to serve
1. Preheat oven to 200C. Place pumpkin in
a large roasting pan. Drizzle with half the
oil. Season with salt and freshly ground
black pepper. Roast for about 40 minutes
or until tender and golden.
2. Heat remaining oil and butter in a large
saucepan over medium heat. Add onion
and cook, stirring, for 2 minutes or until
soft. Add the pumpkin and stock and
bring to the boil. Reduce heat to low
and simmer, uncovered, for 10 minutes.
Remove from heat. Set aside to cool to
room temperature.
3. Blend soup on “Setting 2” in batches for
35 seconds or until smooth.
4. Return soup to same saucepan stir over
low heat until hot. Ladle soup among
serving bowls. Top with sour cream. Serve
with toast.
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Recipes – Soups (continued)