Well not sure about the rest of the country (globe) but Perth is freezing it's knickers off this winter. It is SOUP time…I have been making it for Sunday lunch for years through the winter, and this past Sunday was no exception. I have some straggly sage still growing so thinking to trim it a little I decided sage was the flavour base…and oh my! Really tasty…if you don't have sage growing, make sure you use fresh sage…there is a world of difference between fresh and dried. Trust me. Have I ever steered you wrong? Oh…and the same goes for the chicken stock…you CAN use that old bought stuff, but I used some homemade stock that was fragrant and wonderful….couldn't imagine it with anything else...
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- 1 Handful fresh sage leaves
- 1 leek, cleaned and sliced
- 30 g butter
- 500 - 550 g potatoes, cubed
- 600 g water
- 3 tbsp Chicken Stock Powder Recipe
- 1-2 Pinch Pink Salt Flakes and white pepper to taste BUY
Place sage, leek and butter into Thermomix bowl and cook for 7 min/Varoma/speed 1.
Add remaining ingredients and cook for 15 min/100ºC/speed 1.
Check the potatoes are cooked before blending for 1 min/speed 9.
If potatoes are not quite crumbling with the pressure from the back of a fork, cook a further 3 min/100º/speed 1, then proceed with blending.
Adjust seasoning to taste.
Serve with fresh sage sprigs and of course...baguettes!