Recipes continued
Potato and Leek Soup
Serves: 4
Cooking: 40 minutes
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and roughly chopped
2 litres chicken or vegetable stock
½cup grated parmesan cheese Salt and pepper, to taste
1.Heat oil in a large saucepan over medium heat. Add bacon and cook, stirring occasionally, until crisp. Remove from pan.
2.Add leeks to pan and cook for
3.Using the StickMaster Cordless stick blender, blend soup until smooth. Return soup to heat. Add bacon and stir until heated through. Season with salt and pepper. Serve with parmesan cheese.
Roast Pumpkin Soup
Serves: 4
Cooking: 1 hour
1.5 kg pumpkin
2 tablespoons olive oil
20g butter
1 onion, chopped
1 litre low salt chicken stock
¹⁄³ cup cream or sour cream to serve (optional)
Salt and pepper, to taste
1.Preheat oven to 200°c.
2.Remove skin and seeds from pumpkin and cut into even sized chunks.
3.Place pumpkin in an oven dish and drizzle with half the oil. Season with salt and pepper. Bake in oven for about 40 minutes or until cooked.
4.Heat remaining oil and butter in a large saucepan over medium heat. Add onion and cook for
5.Using the StickMaster Cordless stick blender, blend until smooth. Return soup to heat and stir until heated through. Season with salt and pepper. Serve with cream.
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