Ingredients

• 200g Parmesan Cheese
• 1 Leek
• 550g Kohlrabi
• 150g Potato
• 2 tablespoons Rapeseed Oil
• 2 Garlic Cloves
• 1 pinch Salt & Pepper
• 500g Vegetable Stock
• 2 sprigs Fresh Thyme
• 100g Milk
• 4 tablespoons Lemon Juice
• 4 tablespoons Double Cream

Tools

• Oven
• Parchment paper
• kCook Multi
• Medium bowl
• Small bowl
• Baking sheet - 18 x 13"
• Kcook bowl

Method

1. Fit coarse grating disc (3) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Pre-heat oven - 180°C
4. Get a clean small bowl
5. Turn direct prep attachment to position 2
6. Grate parmesan cheese into the small bowl with direct prep attachment
7. Line a clean baking sheet with parchment paper
8. Transfer cheese mixture to baking sheet
9. Press gently
10. Bake until light golden - 10 min, 180°C
11. Form carefully and let cool
12. Fit max blade to kCook bowl
13. Add rapeseed oil to the kCook bowl
14. Fit kCook bowl to kCook Multi
15. Attach lid to kCook bowl
16. Heat with filler cap removed - 2 min, 140°C, speed 3
17. Fit thick slicing disc (5) to direct prep attachment
18. Turn direct prep attachment to position 1
19. Slice leek into the kCook bowl with direct prep attachment
20. Turn direct prep attachment to position 2
21. Add garlic clove to the kCook bowl
22. Add salt & pepper to the kCook bowl to taste
23. Cook with filler cap removed - 5 min, 120°C, speed 3
24. Turn direct prep attachment to position 1
25. Slice kohlrabi and potato into the kCook bowl with direct prep attachment
26. Turn direct prep attachment to position 2
27. Add vegetable stock, fresh thyme, milk and lemon juice to the kCook bowl
28. Cook with filler cap fitted - 45 min, 98°C, speed 3
29. Blend with filler cap fitted - 2 min, speed 12
30. Season to taste
31. Serve
32. Place cheese mixture on soup
33. Garnish with double cream to taste

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