Recipes – Soups
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
1/2 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 the 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. Place half of the soup mixture into the blender jug and process on speed 3 for 40 seconds. Pour back in with remainder of soup.
4.Add cooked bacon to soup and reheat until soup is hot. Season to taste with freshly ground pepper.
5.Serve soup topped with parmesan cheese.
Mexican style Tomato Soup | Serves 4 |
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; cool.
2.Stir through the sugar, vinegar and beans; allow to cool.
3.Place half of the soup mixture into the blender jug and process on speed 2 for 30 seconds or until smooth. Pour contents of blender jug into a container and repeat this step with the remaining soup mixture.
4.Return soup to saucepan to heat through; serve with sour cream and warm flour tortillas.
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