Minted Pea Soup; Chicken With Spinach Stuffing - MAGIMIX Mini Plus User Manual

Starter
Preparation: 10 min.
Cooking: 10 min.
Equipment: saucepan,
cups
Ingredients
(serves 4)
• 250g (9 oz) frozen
peas
• 1 shallot
• 250ml (9 fl oz)
chicken stock
• 100g (4 oz) single
cream
• 5 g sugar
• 4 fresh mint leaves
• Salt and pepper
Main
Course
Preparation: 25 min.
Cooking: 1 hour
Equipment: saucepan,
roasting tray
ENGLISH MENU
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English Menu

Minted Pea Soup

Place the chicken stock in a pan and add the roughly
chopped shallot, peas, sugar and a pinch of salt. Bring to the
boil and cook for about 10 minutes. Drain and reserve half
the cooking liquid.
Blend in the main bowl fitted with the main blade, and the
m
Blender ix attachment gradually adding the cooking liquid
via the feed tube.
Next, add the cream. The soup should have a smooth
consistency. Season with salt and pepper.
Pour into the cups, snip the mint leaves over the top and serve
immediately.

Chicken with Spinach Stuffing

Remove the crusts from the bread and soak in the milk for
about 15 minutes.
Pre-heat the oven to 240°C / 465°F (gas mark 8).
Wash the spinach, remove the stalks and cook in boiling
water for 5 minutes. Remove immediately and place in iced
water for one minute, to keep the colour. Drain, press and set
aside.
In the main bowl fitted with the main blade, place the spinach,
bread, Cognac, 2 pinches of salt and one pinch of pepper.
Blend for one minute.
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