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Potato Leek Soup & Base Recipe
Potato Leek Soup & Base
Ingredients:
- 2 cups/ 365g onions, 1"/ 2.5cm chop
- 3-1/2 cups/ 310g leeks, 1"/ 2.5cm chop
- 4 tbsp./ 60g butter
- 4 cups/ 625g potatoes, peeled, 1"/ 2.5 cm cube
- bouquet garni (3 sprigs parsley, 3 sprigs thyme, 1 bay leaf)
- 4 cups/ 1L chicken stock
- 1 cup/ 250ml heavy cream
Yield:
12 cups/ 3.1L
Method:
Secure lid on Vita-Prep container. Set speed controls to Variable, #3. While machine is running, feed onions and leeks (1 cup/ 250ml at a time) through lid opening. Allow the machine to run for 5-10 seconds until each batch is finely chopped. Set aside each chopped cup/ 250ml. In a large saucepan, sweat onions and leeks in butter for 5 minutes. Add the potatoes, bouquet garni, chicken stock and cream. Bring to a simmer and cook until potatoes are soft, about 15 minutes. Remove bouquet garni. Set Vita-Prep speed controls to Variable, #8. Puree soup in 3 batches, 10-15 seconds, for each batch or until desired consistency. Return soup to the pot, reheat and serve.
Suggestions:
Thin with additional chicken stock to serve cold, or use as a base for a corn chowder, seared scallops or codfish stew.
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Please note that this recipe was specifically designed to be made using the Blender Extreme 3+HP 37,000 RPM.
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