Seafood Soup; Carrot Cream - Kogan ThermoBlend Pro All-in-One Recipe Booklet

Ingredients
200g shrimps
250g baby clams
500ml. fish stock
2 chicken breasts
2 cloves garlic
1 onion
1 small green capsicum
1 small red capsicum
200g natural tomato sauce
700ml. water
2 eggs
50g olive oil
Salt to taste
Paprika
1 bay leaf
Preparation
1. Clean the baby clams with water and salt. Peel the shrimps and reserve.
2. Put onions and garlic in the bowl and select 5 seconds at speed 4.
3. Add the capsicums and tomato sauce and program 12 seconds at speed 10.
4. Add the oil and select 6 minutes, temperature 120°C and speed 2.
5. Add the water, salt, pepper and stock to the bowl programming the cooking for 15
minutes, temperature 120°C and speed 2.
6. Place the baby clams in the cooking basket together with the eggs, chicken breasts,
seasoning for 15 minutes, temperature 120°C and speed 2.
7. When this process is finished, add the shrimps through the continuous feed tube.
8. Leave to settle for 15 minutes.
9. Serve the soup with the clams and the fish cut into small pieces.
Ingredients
300g peeled carrots
1 medium size potato
1 small leek
½
vegetable stock cube
600g water
35g olive oil
75g creamy cheese
Salt
Preparation
1. Place the potato and carrots peeled and cut into small pieces into the bowl to cook
for 5 minutes at speed 5.
2. Add the leek cut in pieces, the stock, water and oil and select 25 minutes,
temperature 90°C and speed 1-2.
3. Add the cheese and program again for 5 minutes at 90°C and speed 1-2.
4. If the cream is too thick, add some more water and select 3 minutes at 90°C and
speed 1-2.
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