Breville BFP800 manual Leek and Potato Soup, Chicken, Corn Ginger Soup

RECIPES

Leek and Potato Soup

Serves 4

INGREDIENTS

2 leeks, white part only

40g butter

750g potatoes, roughly chopped

1 litre chicken stock

Salt and white pepper, optional Chopped chives, for garnish

METHOD

1.Assemble the processor with the spindle and the variable slicer set to setting 3-4. Slice leeks.

2.Heat butter and oil in a large saucepan, add leeks and sauté for 3-4 minutes until softened. Add potatoes and stock. Cover, bring to the boil then simmer until potatoes are soft. Allow the soup to cool.

3.Insert Quad blade into the processor bowl; carefully spoon soup into bowl. Place lid on processor. Process soup until smooth; scrap down sides if necessary.

4.Return pureed soup to saucepan to heat through. Season to taste.

Serve soup topped with fresh chopped chives.

NOTE

If soup becomes too thick when cooking or blending add a little extra stock or water.

Chicken, Corn

And Ginger Soup

Serves 4

INGREDIENTS

1 tablespoon peanut oil

4 green onions, thinly sliced

5cm piece fresh ginger, finely chopped 3 cups fresh or frozen corn kernels

1 litre chicken stock

2 cups (500ml) water

2 tablespoons soy sauce

1 tablespoon shao xing cooking wine ½ teaspoon sesame oil

2 large chicken breast fillets, thinly sliced

¼cup roughly chopped fresh coriander leaves White pepper

METHOD

1.Heat oil in a large saucepan, add onions and ginger and cook, stirring, for 2 minutes. Add corn and cook, stirring occasionally, for a further 3-4 minutes.

2.Add stock and water and bring to the boil; reduce heat and simmer for 10 minutes. Remove from heat and allow to cool slightly.

3.Insert Quad blade into the processor bowl; transfer half of the mixture and process for 10-20 seconds. Return pureed soup to remaining soup in saucepan with soy, wine, sesame and chicken. Cook on a medium high heat until soup starts to simmer and chicken is just cooked through.

Serve with fresh chopped coriander and white pepper to taste.

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