Ingredients

• 80g Rustic French Bread
• 1 sprig Fresh Thyme
• 1 Celery Stalk
• 150g Potato
• 10g Blue Cheese
• 2 tablespoons Red Wine Vinegar
• 1 tablespoon Dijon Mustard
• 2 tablespoons Olive Oil
• 750g Chicken Stock
• 1 pinch Salt & Pepper
• 150g Onion
• 350g Parsnip
• 2 Garlic Cloves
• Double Cream as needed
• 40g Blue Cheese

Tools

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

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Pre-heat oven - 180°C
4. Add blue cheese, red wine vinegar, dijon mustard and olive oil to a clean medium bowl
5. Mix well
6. Line a clean baking sheet with parchment paper
7. Add rustic french bread to the baking sheet
8. Pour cheese mixture into croutons
9. Toss until coated
10. Bake until golden brown and let cool - 10 min, 180°C
11. Fit max blade to kCook bowl
12. Add chicken stock, fresh thyme and salt & pepper to the kCook bowl
13. Fit kCook bowl to kCook Multi
14. Turn direct prep attachment to position 1
15. Slice onion, celery stalk, parsnip and potato into the soup with direct prep attachment
16. Turn direct prep attachment to position 2
17. Add garlic clove to the soup
18. Attach lid to kCook bowl with filler cap fitted
19. Cook with filler cap fitted - 30 min, 100°C, speed 1
20. Blend with filler cap fitted - 2 min, speed 12
21. Spoon soup into serving bowl
22. Garnish with double cream and blue cheese
23. Transfer croutons to serving bowl
24. Serve

Home  >  Recipes