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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 3–4
minutes until softened. Add potatoes
and stock. Cover, bring to the boil then
simmer until potatoes are soft.
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 2–3
minutes stirring constantly. Add chicken
stock and vinegar. Cover, bring to the
boil then simmer uncovered for 30
minutes. Cool slightly.
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 .