Soup is probably my favourite thing to make in the Thermomix. We always were a big soup family, but now it is the most requested weekend lunch item! I really can never go back to canned soup. Tried and failed! There is something about putting in a few ingredients, adding liquid and finding out you have the most amazing, fragrant, steaming and delicious hot soup at the end of it all; why would you ever not want a Thermomix? Really!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams pecorino cheese, cubed
- 2 Teaspoons peppercorns
- 2 leek, cleaned and roughly chopped
- 30 Grams Butter BUY
- 5 - 6 medium potatoes (I used Ruby Lou for their creamy properties)
- 650 Grams water
- 2 Tablespoons Chicken Stock Powder or vegetable stock powder Recipe
- 300 Grams milk
Place cheese and peppercorns into Thermomix bowl and mill for 10 sec/speed 10. Set aside,
Place leek and butter into Thermomix bowl and chop for 3 sec/speed 7. Sauté 5 min/Varoma/speed 1. Add potatoes, and chop few sec/speed 4.
Add water and stock powder and cook 15 min/100°C/speed 2-3 until potatoes are well cooked.
Add milk and cheese mixture and cook for a further 4 min/100°C/speed 2-3. Puree by bringing speed up slowly 30 sec/speed 8. The liquid is extremely hot and may spit as the speed increases, so use caution.