1. Wash and top and tail the courgettes. Slice them in the midi bowl with the
4mm slicing disc. Bring the water to the boil with the stock cube(s) and cook the
courgettes for 20 minutes.
2. Blend the courgettes in the main bowl fitted with the metal blade and the
Blender
m
ix for 1 minute. Add the tarragon, then the cream, via the feed tube while
the machine is running.
3. Gradually add the cooking liquid via the feed tube until the soup reaches the
desired consistency.
4. Serve in bowls or soup dishes with a scattering of tarragon leaves. Season
according to taste.
Chef’s tip: To make this soup vegetarian replace the chicken stock with vegetable stock.
Cream of courgette
60
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION 20 min 20 min 30 min 30 min
COOKING 15 min 15 min 20 min 20 min
Courgettes
2456
Chicken stock cubes
½11 ½2
Water
400ml 600ml 800ml 1l
Fresh tarragon leaves
1223
Liquid crème fraîche
60ml 100ml 150ml 180ml
Salt & pepper
1. Wash the cauliflower and separate into florets. Pour the water into a thick-bottomed
pan. Add the cauliflower, cover with a lid and cook for approx. 30 minutes.
2. Meanwhile, fry the bacon in a frying pan, then blend in the main bowl fitted with
the metal blade and the Blender
m
ix. While the machine is still running, add the
cauliflower and a little of the cooking liquid.
3. Once the cauliflower has been reduced to a smooth purée, add the cream,
nutmeg, salt and pepper.
4. Check the seasoning. Serve piping hot.
Cream of cauliflower with diced bacon
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION 15 min 15 min 20 min 20 min
COOKING 20 min 20 min 30 min 30 min
Cauliflower head
½11 ½2
Crème fraîche
100ml 200ml 300ml 400ml
Ground nutmeg
½ tsp ½ tsp 1 tsp 1 tsp
Diced bacon
50g 100g 150g 200g
Salt & pepper
E4
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