parsnip, cau­li­flower and al­mond soup with sage and basil oil

donna hay - - Advertising Feature -

1 leek, white part only, quar­tered 2 cloves gar­lic 2 ta­ble­spoons ex­tra vir­gin olive oil 1 parsnip, chopped 4 Jerusalem ar­ti­chokes, chopped 300g cau­li­flower, chopped ⅔ cup (110g) blanched al­monds 2 cups (500ml) chicken stock 2 cups (500ml) unsweet­ened al­mond milk sea salt and cracked black pep­per sage and basil oil 1 cup (30g) basil leaves ¹⁄³ cup (20g) sage leaves ⅔ cup (160ml) ex­tra vir­gin olive oil

To make the sage and basil oil, place herbs in the Ther­momix TM5 mix­ing bowl and chop for 5 sec­onds/speed 6. Scrape down the bowl. Add oil and cook with the mea­sur­ing cup on for 4 min­utes/70˚C/speed 1. Blend for 30 sec­onds/speed 7. Strain oil through a fine sieve and dis­card solids. Set aside. To make the soup, place leek, gar­lic and oil in the clean mix­ing bowl and chop for 5 sec­onds/ speed 7. Scrape down the bowl and cook for 10 min­utes/120˚C/speed 1. In three batches, add parsnip, ar­ti­chokes, cau­li­flower and al­monds and chop for 30 sec­onds/speed 7, scrap­ing down the sides each time. Add stock and cook for 20 min­utes/120˚C/speed 1. Add al­mond milk, salt and pep­per and blend for 1 minute/ speed 5–10 in­creas­ing grad­u­ally or un­til smooth. Top with herb oil and pep­per to serve. SERVES 6.

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