Garden Variety Soup, Easy Hollandaise Sauce

Garden Variety Soup

Serves 2

3 medium tomatoes, quartered

1 leek, white part only, quartered

1 clove garlic

1 tablespoon chopped dill

1 carrot, cut into quarters

1 stalk celery, cut into quarters

2 cups/500ml chicken stock

2 tablespoons chopped parsley

1.Place all ingredients into a large saucepan bring to a boil. Lower heat and simmer with lid on for 10 minutes. Set aside to cool.

2.Carefully spoon all the cooked vegetables into the blender with 200ml of the liquid.

3.Cover tightly with lid. Use ‘LOW’ Speed and blend for 30 seconds.

4.Remove the inner cap from lid and pour remaining liquid into blender jug.

5.Blend using ‘HIGH’ Speed for 30 seconds until mixture is smooth.

6.Return pureed soup to saucepan to heat through. Serve immediately.

Easy Hollandaise Sauce

Makes 2⁄3 cup

3 egg yolks

2 tablespoons lemon juice

½teaspoon salt Pinch pepper

125g butter melted and cooled slightly

1.Place egg yolks, lemon juice, salt and pepper into the blender jug. Cover with lid. Process using ‘LOW’ Speed for 10 seconds.

2.Using ‘HIGH’ Speed, open inner

cap and slowly pour in melted butter while blender is running, process for

1 minute or until the mixture thickens.

Fresh Herb Dressing

Makes 1 cup

¾cup mixed fresh herbs (parsley, coriander, mint chives, rosemary and basil)

1 clove garlic, peeled (optional)

2 tablespoons olive oil

3 tablespoons balsamic vinegar

1.Place all ingredients into the blender jug.

2.Using ‘LOW’ Speed, process for 20 to 30 seconds or until herbs are well chopped and mixture is well combined.

KBL70 specifications

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