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Potato and Pecorino Soup


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Ingredients

4 portion(s)

  • 100 g pecorino, cheese cubed
  • 2 tsp Peppercorns
  • 1 leek, cleaned and roughly chopped
  • 30 g Butter
  • 5-6 medium potatoes (I used Ruby Lou for their creamy properties)
  • 650 g water
  • 2 tbsp vegetable stock, powder
  • 300 g Milk
  • 6
    24min
    Preparation 24min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Place cheese and peppercorns into TM bowl and mill for 10 seconds on speed 10. Set aside.


    Place leek and butter into TM bowl and chop for 3 seconds on
    speed 7. Saute for 3 minutes at Varoma temperature on speed 2. Add
    potatoes, and chop for a few seconds on speed 4.


    Add water and stock powder and cook for 15 minutes at 100°C on speed
    2-3
     until potatoes are well cooked. Add milk and cheese and cook for a
    further 4 minutes at 100°C on speed 2-3. Puree by bringing speed up
    slowly to speed 8 for approximately 30 seconds. The liquid is extremely
    hot and may spit as the speed increases, so use caution. Serve
    immediately.

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Comments

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  • This soup would have had a

    Submitted by breinganc on 29. September 2013 - 19:21.

    This soup would have had a nice flavour, however there was far too much pepper (I would recommend halving the quantity. Also, it makes a lot more than 4 serves (which is good!) however I had to complete the last two steps in two batches.

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