310306_mini chopper cookbook.qxp 4/4/2006 15:44 Page 17
...ROOT MASH
VEGETABLES
ONION, POTATO AND PARSLEY SOUP (serves two)
•They are ready when you can crush the vegetables easily with the back of a spoon. Tip into a colander to drain thoroughly, reserving a little of the water
•Place in the mini chopper, using the slower speed, and whiz until they become a chunky cream, adding salt and pepper to taste, and the butter and/or cream
•Add cinnamon to the swede. If the mash becomes too thick add a little of the cooking water
•Return to the saucepan, stir well with a wooden spoon to reheat
•Alternatively make in advance, pour a thin layer of milk over the top, cover and reheat in a microwave
These simple and inexpensive ingredients make a great soup. Serve in colourful mugs or bowls.
a good handful of parsley
a large onion
a large potato
30g (1oz) butter
430ml (¾ pint) light stock, made from a cube or powder
a bay leaf
a pinch of mace (optional)
140ml (¼ pint) milk (optional)
salt and ground white pepper
•Chop the parsley in the mini chopper. Scrape out and set aside
– no need to clean the chopper bowl. Cut the onion into chunks, and whiz in the chopper
•Cut the potato into cubes with a knife. Melt the butter in a heavy based saucepan, add the potato and onion, cover with the lid and cook to soften very gently for
•Then add the stock, bay leaf and mace, bring to the boil and simmer for 20 minutes, with the lid slightly ajar. It is cooked when you can crush the vegetables easily with the back of a spoon
•Remove bay leaf and allow to cool slightly
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