Breville BSB530XL manual Leek and Potato Soup, Roasted Mediterranean Soup

RECIPES

Leek and Potato Soup

Serves 4

INGREDIENTS

1 tablespoon (30g) butter

1 tablespoon olive oil

2 leeks, thinly sliced

1½ lb (750g) potatoes, roughly chopped 4¼ cups (1 liter) chicken stock

Salt and white pepper Chopped chives, to serve

METHOD

1.Heat butter and oil in a large saucepan, add leeks and cook, stirring, for 3–4 minutes until softened. Add potatoes and stock. Bring to a boil then reduce heat and cook, covered, for about 20 minutes or until potatoes are soft. Remove from heat and allow soup to cool slightly.

2.Place immersion blender into saucepan and blend until soup is smooth. Season to taste.

3.Serve soup topped with fresh chopped chives.

NOTE

If soup becomes too thick when cooking or blending add a little extra stock or water.

Roasted Mediterranean Soup

Serves 4–6

INGREDIENTS

2 tablespoons olive oil

2 Spanish onions, quartered

5 cloves garlic

1 large fennel bulb, cut into thin wedges

3 zucchinis, roughly chopped

2 red bell peppers, quartered and seeded

2 green bell peppers, quartered and seeded 1–2 tablespoons olive oil

Salt and freshly ground black pepper

4 cups (1 liter) chicken or vegetable stock

2 x 14 oz (400g) can diced tomatoes

1⁄3 cup shredded fresh basil leaves

METHOD

1.Preheat oven to 400° F (200°C). Place onions, garlic, fennel, zucchinis and peppers into a large baking dish; drizzle with oil and season with salt and pepper. Bake in oven for about 30 minutes or until vegetables are tender.

2.Place vegetables into a saucepan with stock and diced tomatoes. Bring mixture to a boil and cook for a 10 minutes. Allow mixture to cool slightly.

3.Place immersion blender into saucepan and blend until soup is smooth. Season to taste and stir in shredded basil.

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