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Potato and Leek Soup
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and chopped roughly
2 liters chicken or vegetable stock
Freshly ground black pepper
1
/
2
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 the 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. Place half of the
soup mixture into the blender jug and
process on HIGH for 40 seconds. Pour
back in with remainder of soup.
4. Add cooked bacon to soup and reheat
until soup is hot. Season to taste with
freshly ground pepper.
5. Serve soup topped with parmesan cheese.
Mexican style Tomato Soup Serves 4
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. Blend the soup in two batches on HIGH
for 30 seconds or until smooth.
4. Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.
10
Recipes – Soups