Ingredients
- 1 leek, ends trimmed and quartered
- 2 garlic cloves, peeled
- 20 g olive oil
- 1/2 cauliflower, roughly chopped (approx. 400g)
- 200 g potato, peeled and roughly chopped
- 750 g chicken stock
- 250 g cream
- 2 tsp Stock Concentrate
- 6 slice slices pancetta, cut into 6
- 400g can lentils, drained and rinsed
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Place leek and garlic in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.
2. Add oil, sauté for 5 minutes, 100°C, speed 1.
3. Add cauliflower, potato, stock, cream and stock concentrate and cook for 20 minutes,100°C, speed 1.
4. Meanwhile, heat fry pan over high heat. Add pancetta and cook until wrinkled and crispy.
5. Turn heat to low and add lentils. Cook for a further 1 minute moving constantly, warming the lentils and coating in the rendered pancetta fat.
6. Puree soup for 30 seconds, slowly increasing from speed 1 to 9.
Divide soup between 4 serving bowls and top with a spoonful of lentils and pancetta.
Gluten free
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
YUM! I didn't have any chicken stock so I used more stock concentrate. Also needed a little salt.
I loved this soup. i was really hesitant to create it. But it was so tasty. mine had heaps of flavour. the cauliflower is creamy and warming. I actually forgot to cook the bacon and add it. Oops!! itll be made again for sure
This is a nice midweek supper. It did need seasoning though as it was quite bland without.