Ingredients

• 150g Onion
• 350g Portobello Mushroom
• 150g Potato
• 50g Olive Oil
• 4 sprigs Tarragon
• 2 tablespoons Olive Oil
• 2 Garlic Cloves
• 800g Chicken Stock
• 1 teaspoon Worcestershire Sauce
• 3 sprigs Fresh Parsley
• 2 tablespoons Double Cream
• 1 pinch Salt & Pepper
• 4 tablespoons Crème Fraîche

Tools

• Whisk
• kCook Multi
• Kcook bowl
• Small bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add olive oil and tarragon to a clean small bowl
4. Mix then set aside
5. Fit max blade to kCook bowl
6. Add olive oil to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Attach lid to kCook bowl
9. Heat with filler cap removed - 140°C, speed 3
10. Turn direct prep attachment to position 1
11. Slice onion and portobello mushroom into the kCook bowl with direct prep attachment
12. Turn direct prep attachment to position 2
13. Add garlic clove to the kCook bowl
14. Cook with filler cap removed - 5 min, 140°C, speed 2
15. Then add potato, chicken stock, worcestershire sauce and fresh parsley to the kCook bowl
16. Cook with filler cap fitted - 15 min, 98°C, speed 3
17. Then add double cream to the kCook bowl
18. Cook with filler cap fitted - 5 min, 98°C, speed 3
19. Blend with filler cap fitted - 2 min, speed 12
20. Then add salt & pepper to the kCook bowl to taste
21. Serve
22. Garnish soup with oil mixture to taste
23. Garnish with crème fraîche

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