Bella extract-pro User Manual

12
Celeriac, Apple and Stilton Soup
This soup is made using Celeriac which is a very under rated vegetable, the combination with apple
and stilton is a real winner.
Serves 4
Ingredients
• Knob of butter
• 1 tbsp. olive oil
• 1 large onion, peeled and quartered
• 500g celeriac
• 250g potatoes
• Sea salt and freshly ground black pepper
• Handful of thyme sprigs, leaves picked
• 900ml vegetable stock
• 1 dessert apple, peeled, cored and diced
• Juice of ¼ of a lemon
• Handful of curly leaf parsley, nely chopped
• 100g Stilton, crumbled
Method
1. Melt the butter and oil in a large pan, add the onion and gently fry for 5-6 minutes until softened.
2. Peel the celeriac and potatoes and cut into 2.5 cm chunks. Add the celeriac and potato to the pan
with some salt and pepper and the thyme leaves. Stir well then pour in the stock. Bring to the boil
and simmer for 20 minutes.
3. Add the diced apple with a squeeze of lemon juice and continue to cook for 5 minutes, until the
celeriac, potato and apple are very soft. Remove from the heat and allow to cool for 30 minutes.
4. Add the soup to the Blender Jug tted with the cross blade and press BLEND you may have to do
this in batches. Return the soup to the pan and adjust the seasoning with lemon juice, salt and
pepper. Reheat gently then stir in the parsley with half of the Stilton.
5. Divide the soup between warm bowls and sprinkle the remaining Stilton over each portion
to serve.
Butternut Squash Soup
Serves 4
Ingredients
• 1 Butternut Squash (approx. 900g when
peeled)
• 50g Butter
• 500ml chicken stock
• 100ml cream
• 1 tbsp. Trufe oil, plus a little extra
• Salt and freshly ground black pepper
• For the garnish:
• 8 Cooked Chestnuts, chopped
• 10 sage leaves, shredded
• 50g Butter
Method
1. Peel the butternut squash and remove the seeds. Cut the squash into small cubes.
2. Place a large saucepan on a medium heat and add the butter, add the squash and stir well.
Cover with a lid and cook gently until completely soft.
3. Season with salt and pepper and add the chicken stock, bring to the boil and then reduce the heat
and simmer for 10 minutes, remove from the heat and allow to cool for 30 minutes.
4. Add to the Blender Jug tted with the cross blade and secure the lid, press BLEND. The soup
should now be smooth and silky, add the cream and drizzle in the oil by removing the measuring
cap, and press HIGH for a couple of seconds until fully combined.
5. Taste and re-season if necessary. Return the soup to the pan and warm through.
6. While the soup is heating through, melt the butter in a small frying pan until golden brown and
add the chestnuts and sage and sauté for a few minutes.
7. Ladle the soup into warm serving bowls and add a spoonful of chestnuts and sage to the centre
of the bowl, and a drizzle of trufe oil to nish.
Recipes

Bella extract-pro Specifications

General

Brand	Bella
Model	extract-pro
Category	Blender
Language	English