Soups
52
Vegetable soup
10 min.
Food processor 3200 3200 4200
5200
Serves 2 4 6 8
1 1
1
/
2
2 3
1234
1
/
2
1 1
1
/
2
2
23
4
6
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Leeks
Carrots
Celery sticks
Cooked potatoes
Unsalted butter
Peel and wash the raw vegetables. Cut them (and the cooked potatoes) into chunks.
Transfer to the bowl with the metal blade, add the unsalted butter and pulse 3 times,
before switching to continuous mode. Pour in a glass of water via the feed tube.
Blend for 2 minutes to chop all the ingredients as finely as possible.
Pour this preparation into a pan. Add the rest of the water and season with salt
and pepper. Bring to a boil, then simmer over a moderate heat for 10 minutes.
When ready to serve, add 2 tablespoons of crème fraîche or heavy whipping
cream.
10 min.5 min.
5 min.Preparation
10 min.10 min.10 min.
10 min.Cooking
•
2 tbsp2 tbsp2 tbsp2 tbsp
To tasteTo tasteTo tasteTo taste
Salt & pepper
4
1
/
4
cups3
1
/
4
cups2
1
/
4
cups
Water
1 cup
Watercress soup
30 min.
Food processor 3200 3200 4200 5200
Serves 2 4 6 8
1
/
2
1 1
1
/
2
2
1
/
2
11
1
/
2
2
2 4 6 8
1
/
2
cup
3
/
4
cup
1
1
/
4
cups
1
3
/
4
cups
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Bunches watercress
Onions
Potatoes
Single cream
Olive oil
Slice the onion using the 2-mm slicing disc. Transfer to a large pan and soften in
a little olive oil over low heat. Peel and slice the potatoes. Sort the watercress,
discarding the thick stalks. When the onion starts to brown, add the potatoes
and watercress. Fry gently for a few minutes. Add the water and cook with the
lid on.
Strain the vegetables (reserve the cooking water) and blend in the bowl with the
metal blade. Gradually add the cooking water via the feed tube, followed by the
cream. Check the seasoning.
30 min.20 min.
20 min.Preparation
30 min.30 min.30 min.
30 min.Cooking
••
4
1
/
4
cups3
1
/
4
cups2
1
/
4
cups1 cup
Water
To tasteTo tasteTo taste
Salt & pepper
To taste
Crème fraîche or heavy whipping cream
2 mm
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