13
Method:
1 Melt the butter in a large saucepan (do not use non-stick), and add
t
he leeks and onion. Gently fry without browning for 10 minutes,
s
tirring occasionally.
2 A
dd the potatoes, stock, herbs and seasoning, bring to the boil.
C
over and simmer gently for 30 minutes or until tender.
3 A
llow to cool slightly then fit the Blending Leg to the Main Unit.
T
urn the Speed Control to 4.
4 Place the Blending Leg into the pan and using the Precise Control
Trigger, blend the soup until smooth, approximately 50 – 60
seconds. This can be done in the pan as long as the pan does not
have a non stick coating.
5 Check the seasoning and garnish with a few snipped chives and
serve with crusty bread.
Ingredients:
• 25g butter or margarine
• 2
medium leeks (285g), sliced
• 1 small onion (100g), finely
c
hopped
• 500g potatoes, thinly sliced
• 1
.1 litres vegetable stock
• 1 tsp mixed herbs
• 1 tsp salt
• Black pepper
• Chives to garnish
• Crusty bread to serve
Leek & Potato Soup
Serves: 4
Method:
1 Place the oil in a large saucepan (do no use non-stick), heat for a
few minutes.
2 Gently fry the onion, garlic and chilli for 2- 3 minutes without
browning, stirring occasionally with a wooden spoon.
3 Add the chopped bacon to the pan and fry for a further minute.
Place the lid on the pan and cook over a medium heat for
5 minutes.
4 Add the plum tomatoes, passata and wine, season with a little salt
and pepper to taste.
5 Place the lid on the pan and simmer gently for 25 minutes, or until
the onions are tender.
6 Ten minutes before the sauce is ready, cook the pasta according to
the pack instructions.
7 Use the Blending Leg at speed 4 on the Speed Control to make a
smooth sauce. This can be done in the pan as long as the pan does
not have a non stick coating. Start the hand blender gently moving
it across the pan until the desired consistency is achieved. For a
smooth sauce, this should take about a minute.
8 Drain the pasta then stir the sauce through it. Heat through if
necessary then serve immediately with Parmesan cheese.
Ingredients:
• 1 onion (130g) finely chopped
• 1 garlic clove, crushed
• ½ green chilli, de-seeded and
finely chopped
• 1½ tbsp extra virgin olive oil
• 100g bacon, rind removed and
chopped
• 400g can plum tomatoes
• 100ml (120g) passata
• 2 tbsp white wine
• Salt and freshly ground black
pepper
• Fresh boiled pasta to serve
• Parmesan cheese to serve
Matriciana Sauce (For Pasta)
Serves: 4
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