Sunbeam PB7650 manual Recipes Soups, Cauliflower & blue cheese soup, Gazpacho

Recipes – Soups

Cauliflower & blue cheese soup

Serves: 4

Preparation: 10 mins (+ 10 minutes cooling time)

Cooking: 25 mins

20g butter, chopped

1 large brown onion, halved, finely chopped

1 tablespoon mustard powder

500g cauliflower, cut into florets

3 cups vegetable stock

2 cups water

60g mild blue vein cheese, chopped

½cup light thickened cream Chopped fresh chives, to garnish Toasted sourdough bread, to serve

1.Heat butter in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes.

2.Add powder and cook, stirring, for 30 seconds. Stir in cauliflower. Add stock and water and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes or until cauliflower is tender. Remove from heat. Set aside for 10 minutes to cool slightly.

3.Blend soup on “Setting 2”, in batches, until smooth. Place soup in a clean saucepan. Add cheese and stir over low heat until cheese melts. Taste and season with salt and ground white pepper.

4.Ladle soup among serving bowls. Sprinkle with chives and serve with toast.

Gazpacho

Serves: 4

Preparation: 10 mins (+ 3 hours chilling time)

3 cups tomato juice

1 Lebanese cucumber, chopped

1 red capsicum, chopped

1 small red onion, finely chopped

1 small garlic clove, crushed ¼ cup vodka

2 teaspoons Tabasco Olive oil, to drizzle

Chopped fresh flat-leaf parsley, to garnish

1.Place the juice, cucumber, capsicum, onion, garlic, vodka and Tabasco in a blender. Place lid firmly on and blend on “Setting 2” until smooth.

2.Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours to chill.

3.Ladle soup among serving bowls. Drizzle with oil and sprinkle with parsley and freshly ground black pepper.

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