Sunbeam FC8600 manual Recipes, Potato and Leek Soup, Mexican style Tomato Soup

Recipes

Potato and Leek Soup Serves 4

1 tablespoon olive oil

2 small rashers bacon, chopped

3 medium leeks, sliced thinly

1 kg potatoes, peeled and chopped roughly

2 litres chicken or vegetable stock Freshly ground black pepper

½ cup grated Parmesan

1.Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp. Remove from pan.

2.Add leeks to same pan and cook, stirring, for about 5 minutes or until leeks are tender. Add potatoes and stock and bring to the boil; reduce heat and simmer, uncovered, for about 40 minutes.

3.Remove from heat; cool.

4.Place quad-blades into glass jug as directed on page 4. Place one third of the soup mixture into the glass jug and process for 5 seconds at a time until smooth. Repeat with other one third of the mixture. Pour back in with remainder of soup.

5.Add cooked bacon to soup and reheat until soup is hot. Season to taste with freshly ground pepper.

6.Serve soup topped with parmesan cheese.

Mexican style Tomato Soup Serves 6

1 tablespoon olive oil

2 onions, chopped

2 cloves garlic, crushed

2 teaspoons cumin powder

1 teaspoon chilli powder

3 x 400g can chopped tomatoes 500ml water

1 teaspoon brown sugar

1 tablespoon vinegar

2 x 400g cans red kidney beans, rinsed, drained

Sour cream and flour tortillas to serve

1.Heat oil in a large saucepan, add onions and garlic and cook on a medium heat until onions start to soften; add the cumin and chilli powder and cook, stirring, until the spices become fragrant. Add the tomatoes, and water; simmer for 20 minutes. Remove from heat.

2.Stir through the sugar, vinegar and beans; allow to cool.

3.Place quad-blades into glass jug as directed on page 4. Blend the soup in three batches for 5 seconds at a time until smooth.

4.Return soup to saucepan to heat through; serve with sour cream and warm flour tortillas.

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