Instructions

Broccoli and Stilton Soup

3 portions 4 portions

Preparation time: 10 minutes 10 minutes

Sauté: 6 minutes 6 minutes

Cooking time: 19 minutes 21 minutes

Setting: Smooth Smooth

Ingredients:

• ¾ tbsp 1 tbsp olive oil

• 75g 100g onion, chopped

• 180g 250g potato, diced

• 1 2 cloves garlic, crushed

• 180g 250g broccoli florets and stalks, roughly chopped

• 750ml 1 litre hot vegetable stock

• 115g 150g Blue Stilton, crumbled freshly ground black pepper a little salt

Method:

1 Place the oil in the Removable Vessel (7), select the Sauté Function (16) and press the Start/Stop Button (23). Heat the oil for one minute.

2 Carefully add the onion, stir with a wooden spoon and sauté for 3 minutes stirring occasionally.

3 Stir in the potato and garlic, and sauté for 2 minutes stirring occasionally.

4 Add the vegetable stock (do not add any more than the specified quantity), press and hold the

Start/Stop Button (23) and then select Smooth Function (13), required portion size and press the Start/Stop Button (23).

5 When 11 minutes remain on the timer, carefully add the broccoli, and then stir with a wooden spoon.

6 When the programme finishes, add the Stilton, select the Blend Function (19) and press and hold the Start/Stop Button (23) until of the desir

consistency.

7 Adjust the seasoning (the soup may not need any salt) and serve.

Note: Potato thickens the soup. If you prefer to use less than we recommend the soup will be of a thinner consistency.

Drinks Function (17)

Peanut Butter Milkshake

3 portions 4 portions

Preparation time: 5 minutes 5 minutes

Program time: 2 minutes 2 minutes

Ingredients:

• 900ml 1.2L semi skimmed milk

• 125g 175g vanilla ice cream

• 4½ level tbsp 6 level tbsp smooth peanut butter

• 4½ tbsp 6 tbsp maple syrup

Method:

1 Place all ingredients into the Removable Vessel (7) and stir with a wooden spoon.

2 Fit the Lid, select Drinks Function (17) and press the Start/Stop Button (23).

3 Serve immediately.

Note: Clear honey may be used in place of maple syrup.

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