Recipes – Soups (continued)
Potato and leek soup
Serves: 4
Preparation: 15 minutes
Cooking: 50 minutes
1 tablespoon olive oil
2 rashers bacon, trimmed, chopped
3 medium leeks, pale section only, thinly sliced
1kg potatoes, peeled, cut into 2cm pieces 2 litres chicken or vegetable stock Freshly ground black pepper
½ cup grated parmesan
1.Heat oil in a large saucepan over medium- high heat. Add bacon and cook, stirring occasionally, for 3 minutes or until crisp. Transfer to a plate lined with paper towel.
2.Add leeks to pan and cook, stirring, for about 5 minutes or until soft. Add potatoes and stock and bring to the boil. Reduce heat to low and simmer, uncovered, for about 40 minutes.
3.Remove from heat. Set aside to cool to room temperature. Blend soup on “Setting 2” in batches for 40 seconds.
4.Return soup to a saucepan. Add bacon and cook, stirring, until hot. Season with freshly ground pepper.
5.Ladle soup among serving bowls. Top with parmesan and serve.
Roast pumpkin soup
Serves: 4
Preparation: 15 minutes
Cooking: 50 minutes
1.5kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
2 tablespoons olive oil
20g butter
1 large brown onion, coarsely chopped
1 litre chicken stock
¹⁄³ cup sour cream, to serve Rye toast, to serve
1.Preheat oven to 200C. Place pumpkin in a large roasting pan. Drizzle with half the oil. Season with salt and freshly ground black pepper. Roast for about 40 minutes or until tender and golden.
2.Heat remaining oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add the pumpkin and stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove from heat. Set aside to cool to room temperature.
3.Blend soup on “Setting 2” in batches for 35 seconds or until smooth.
4.Return soup to same saucepan stir over low heat until hot. Ladle soup among serving bowls. Top with sour cream. Serve with toast.
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