T-Fal Kaleo StoreAway Manual De Instrucciones página 21

QUICK & EASY SOUPS, SAUCES, ENTREES, SIDE DISHES
2 tablespoons butter
4 large leeks, cleaned sliced thin. Use white and light green parts only
5 medium all-purpose potatoes, peeled and sliced thin
6 cups chicken broth
1 cup milk
Salt and black pepper to taste
Heat butter in a 6-quart saucepan over medium heat. Add the leeks and cook until soft. Add the pota-
toes and broth. Cover and bring to a boil over high heat. Lower heat and cook at a simmer for 15 to
20 minutes or until the potatoes are very soft. Process the soup in batches in the food processor until
smooth. Pour back into the pot. Whisk in the milk and warm over low heat. Season with salt and black
pepper.
2 tablespoons of vegetable oil
1 large onion, chopped
1 head of cauliflower, trimmed and broken in small florets
6 cups of chicken broth
Salt and black pepper to taste
1 teaspoon caraway seeds, finely ground in a pepper mill
Heat oil in a 6-quart saucepan over medium heat. Add the onion and cook until soft. Add the cauliflo-
wer and broth. Cover and bring to a boil over high heat. Lower heat and cook at a simmer for 15 to 20
minutes or until the cauliflower is very soft. Process the soup in batches in the food processor until
smooth. Pour back into the pot. Season with salt and black pepper. Stir in the caraway seeds.
Makes 2 cups, or enough for a pound of cooked pasta
3 cups of fresh basil leaves
4 cloves garlic
3/4 cup of grated Parmesan cheese
1/2 cup of olive oil
1/4 cup pine nuts or walnuts
Insert the chopping blade. Combine all ingredients in the food processor bowl. Process until smooth,
scrapping down the sides of the bowl as needed.
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Potato Leek Soup
Makes 6 servings
Creamy Cauliflower Soup
Makes 6 servings
Pesto Sauce
18