Sunbeam SM8700 manual Potato and Leek Soup, Roast Pumpkin Soup

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 4-5 minutes or until leeks are soft. Add potatoes and stock and bring to the boil. Reduce heat to low. Simmer, uncovered, for 30 minutes or until potatoes are tender. Remove from heat. Set aside until cool.

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 2-3 minutes or until soft. Add pumpkin and stock and bring to the boil. Reduce heat to low. Simmer uncovered for 10 minutes or until tender. Set aside until cool.

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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