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Caramelized Onion and Gorgonzola Soup
Serves: 5 cups
50g butter
2 onions
2 cloves garlic
1 leek
400g potatoes, peeled, chopped
8 cups chicken stock
100g blue cheese
Salt and pepper, to taste
1. Using the universal ‘s’ blade process
onions, garlic and leek on speed 2. Melt
butter in a medium saucepan over medium
heat. Add onions, leek and garlic; cooking
until light, golden brown, approximately
15-20 minutes.
2. Add potatoes and stock to saucepan, bring
to a simmer and cook for 20 minutes or
until tender. Set aside and allow soup to
cool to room temperature.
3. Once cooled, in batches blend on speed 3
until smooth. Season to taste.
4. Bring to a simmer before serving. Crumble
blue cheese over soup, serve.
Creamy Pumpkin Soup
Serves: 6 cups
50g butter
2 onions
2 cloves garlic
1 kg butternut squash, peeled, cubed
4 cups vegetable stock
½ cup parmesan cheese
¹⁄
³
cup double cream
Salt and pepper, to taste
1. Using the universal ‘s’ blade process
onions and garlic on speed 2.
2. Melt butter in a medium pot over medium
heat. Add onions and garlic, cooking until
tender.
3. Add pumpkin and stock; bring to a simmer
and cook for 25-30 minutes or until
tender. Set aside and allow to cool to room
temperature.
4. One cooled, in batches blend on speed 2
until smooth.
5. Add remaining ingredients, stirring to
combine. Serve to taste.
6. Bring soup to a simmer before serving.
Recipes continued