Judge JEA61 - Asparagus Soup

Quick Cream of
Asparagus Soup
Serves 4
• 500g jarred or
cooked asparagus
• 750ml water
• 1 vegetable stock cube
• 2 tbsp fresh cream
• 1 egg yolk
• Sea salt and freshly
ground pepper
• Chervil for decoration
(optional)
1.
Cut the asparagus into
pieces and put them into
the Soup Maker Jug.
2.
Add the water and
stock cube then season
with salt and pepper.
3.
Select either Chunky
or Smooth Soup on
the Control Panel.
4.
When your chosen
programme completes
whisk together the egg
yolk and cream and add
to the Soup Maker Jug.
5.
Combine using the
Pulse Function.
Cream of Pea
and Carrot Soup
Serves 4
• 500g tin petit
pois & carrots
• 4 lettuce leaves
• 750ml water
• 2 tbsp double cream
• Sea salt and freshly
ground pepper
• A small bunch of parsley
1.
Add the petit pois &
carrots with some of the
juice and the lettuce to
the Soup Maker Jug.
2.
Add the water then season
with salt and pepper.
3.
Select either Chunky
or Smooth Soup on
the Control Panel.
4.
When your chosen
programme completes
finely chop the parsley and
add to the Soup Maker Jug
with the double cream.
5.
Combine using the
Pulse Function.