Breville BFP800XL manual Leek and potato soup, Coleslaw, Dressing

RECIPES

Leek and potato soup

Makes approximately 2 liters/quarts

INGREDIENTS

2 leeks, trimmed and washed

2 tablespoons/28g butter

2 cloves garlic, peeled and crushed

1 ½ lb/680g potatoes, peeled and roughly chopped

1 cup/235ml 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 S 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.

Coleslaw

Makes 4-6 serves

INGREDIENTS

½lb/250g white cabbage, cut in wedges

½lb/250g purple cabbage, cut in wedges

2 carrots, peeled

1 Spanish onion, peeled and quartered

1 red bell pepper, quartered

1 green bell pepper, quartered

2 sticks celery

2 Granny Smith apples, quartered

Dressing:

INGREDIENTS

1 cup mayonnaise

¼ cup light sour cream

1 tablespoon seeded mustard

METHOD

1.Assemble the Food Processor using the coarse shredding disc.

2.Shred cabbages, carrots, onion and bell pepper, then transfer to a large serving bowl.

3.Reassemble the Food Processor using the adjustable slicing disc and slice the celery and apples. Toss with shredded ingredients.

4.For the dressing: combine mayonnaise, sour cream and mustard.

Fold dressing through tossed ingredients and serve chilled.

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BFP800XL_IB_C12_FA.indd 43 15/03/12 1:32 PM