Sunbeam MultiProcessor LC6250 Instruction Booklet page 31

Recipes continued
Potato and Leek Soup
3 medium leeks, whites only
1 tablespoon olive oil
2 small rashers bacon, chopped
1kg potatoes, peeled and chopped
2 litres chicken or vegetable stock
Salt and pepper, to taste
Shaved parmesan cheese, to serve
1 Using the processing bowl fitted with the
blade holding disk (fitted with the thick
slicing blade), feed the leek through the
feed tube using the food pusher.
2 Heat oil in a large saucepan over medium
heat. Add bacon and cook, stirring
occasionally, until crisp. Remove from pan.
3 Add leeks and cook, stirring for 5 minutes
or until soft. Add potatoes and stock and
bring to a boil. Reduce heat, simmer,
uncovered, for 35-40 minutes or until
potatoes are tender. Remove from heat and
allow to cool to room temperature before
processing (Do not process hot soup).
4 Using the processing bowl fitted with the
chopping blade, process cooled soup in
batches until smooth.
5 Return soup to saucepan with bacon.
Reheat until soup is hot. Season with salt
and pepper.
6 Serve with parmesan cheese if desired.
Serves 4-6 Mexican style Tomato Soup
2 onions, quartered
2 cloves garlic, peeled
1 tablespoon olive oil
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed,
drained
Sour cream and flour tortillas, to serve
1 Using the processing bowl fitted with the
chopping blade, process onions and garlic
until chopped.
2 Heat oil in a large saucepan over medium
heat. Add onions and garlic and cook until
tender. Add cumin and chilli powder and
cook, stirring, until fragrant.
3 Add tomatoes and water and bring to the
boil. Reduce heat, simmer, uncovered for
20 minutes.
4 Stir through the sugar, vinegar and beans.
Remove from heat and allow to cool to
room temperature before processing
(Do not process hot soup).
5 Using the processing bowl fitted with the
chopping blade, process cooled soup in
batches until smooth.
6 Return soup to saucepan. Reheat until
soup is hot.
7 Serve with sour cream and warm flour
tortillas.
Serves 4-6
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