RECIPES
Leek and potato soup
Makes approximately 2 litres
INGREDIENTS
2 leeks, trimmed and washed
2 tablespoons/40g butter
2 cloves garlic, peeled and crushed
750g potatoes, peeled and roughly chopped
1 cup/250ml chicken stock
1 cup sour cream
Salt and pepper, optional Chopped chives, for garnish
METHOD
1.Assemble food processor using the adjustable slicing disc and slice the leeks.
2.Heat butter in a large saucepan, add leeks and garlic and sauté for
Cool slightly.
3.Reassemble food processor using the quad blade.
4.Place half of the cooled ingredients into the processing bowl. Process until smooth and remove. Repeat with remaining ingredients.
5.Transfer processed mixture back into saucepan, stir in sour cream, season to taste and reheat gently before serving.
Serve hot garnished with chives.
Tangy tomato soup
Makes approximately 1½ litres
INGREDIENTS
1kg Roma tomatoes, halved
2 Spanish onions, peeled and quartered
2 cloves garlic, peeled ½ cup basil leaves
2 small red chillies, trimmed, seeds removed
2 tablespoons olive oil
2 cups/500ml chicken stock
2 tablespoons Balsamic vinegar ½ cup sour cream
Salt and pepper, optional Basil leaves, for garnish
METHOD
1.Assemble food processor using the quad blade.
2.Place tomatoes, onions, garlic basil leaves and chillies into processing bowl. Process using the PULSE button in short bursts until ingredients are chopped.
3.Heat oil in a large saucepan, add chopped ingredients and sauté for
4.Place half of the cooled ingredients into the processing bowl. Process until smooth and remove. Repeat with remaining ingredients.
5.Transfer processed mixture back into saucepan, stir in sour cream, season to taste and reheat gently before serving.
Serve hot garnished with basil leaves.
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