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4
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
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6
24min
Preparation 24minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 31
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9
5
Recipe's preparation
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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Accessories you need
-
Spatula TM5/TM6
buy now
11
Comments
Add a commentThis soup would have had a
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.