SOUP
Zucchini and potato soup
Serves
INGREDIENTS
2 tablespoons olive oil
2 leeks, thinly sliced
1lb (500g) washed potatoes, peeled and chopped 8 zucchinis, chopped
8 cups chicken stock Pepper, to taste
1 cup cream
METHOD
1.Heat oil in a large saucepan over medium heat, sauté leeks until they have softened.
2.Add the next 3 ingredients.
3.Bring to the boil, and then reduce heat to simmer.
4.Simmer until vegetables have softened.
5.Stir in cream and bring to the boil.
6.Remove from heat, cool slightly.
7.Place Stick Blender in the saucepan and blend until soup is smooth.
Sweet potato and spinach soup
Serves
INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, crushed
3 leeks, thinly sliced
1 tablespoon red curry paste
1 teaspoon ground cumin
1.75lb (800g) English spinach, chopped 2.5 cups chicken stock
½lb (250g) sweet potato, peeled and chopped
3 Kaffir lime leaves or 1 teaspoon grated lime rind
METHOD
1.Heat oil in a large saucepan over medium heat, sauté garlic and leeks until lightly softened.
2.Add the curry paste and cumin; cook, stirring regularly over a high heat for 1 minute, add remaining ingredients.
3.Bring to the boil, and then reduce heat to simmer.
4.Simmer until all vegetables have softened.
5.Remove from heat, cool slightly.
6.Place Stick Blender in the saucepan and blend soup until smooth.
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BSB400XL_IB_A11.indd 21 | 12/04/11 11:03 AM |
