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Potato and Leek Soup
Serves: 4
Cooking: 40 minutes
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and roughly chopped
2 litres chicken or vegetable stock
½ cup grated parmesan cheese
Salt and pepper, to taste
1. Heat oil in a large saucepan over medium
heat. Add bacon and cook, stirring
occasionally, until crisp. Remove from pan.
2. Add leeks to pan and cook for 4-5 minutes
or until leeks are soft. Add potatoes and
stock and bring to the boil. Reduce heat
to low. Simmer, uncovered, for 30 minutes
or until potatoes are tender. Remove from
heat. Set aside until cool.
3. Using the StickMaster Cordless stick
blender, blend soup until smooth. Return
soup to heat. Add bacon and stir until
heated through. Season with salt and
pepper. Serve with parmesan cheese.
Roast Pumpkin Soup
Serves: 4
Cooking: 1 hour
1.5 kg pumpkin
2 tablespoons olive oil
20g butter
1 onion, chopped
1 litre low salt chicken stock
¹⁄
³
cup cream or sour cream to serve
(optional)
Salt and pepper, to taste
1. Preheat oven to 200°c.
2. Remove skin and seeds from pumpkin and
cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle
with half the oil. Season with salt and
pepper. Bake in oven for about 40 minutes
or until cooked.
4. Heat remaining oil and butter in a large
saucepan over medium heat. Add onion
and cook for 2-3 minutes or until soft.
Add pumpkin and stock and bring to
the boil. Reduce heat to low. Simmer
uncovered for 10 minutes or until tender.
Set aside until cool.
5. Using the StickMaster Cordless stick
blender, blend until smooth. Return soup
to heat and stir until heated through.
Season with salt and pepper. Serve with
cream.
Recipes continued