MAGIMIX Mini Plus User Manual

Also see for LE MINI PLUS: Manual

MAGIMIX Mini Plus User Manual Manual pdf 60 page image

56English MenuMinted Pea SoupPlace the chicken stock in a pan and add the roughlychopped shallot, peas, sugar and a pinch of salt. Bring to theboil and cook for about 10 minutes. Drain and reserve halfthe cooking liquid.Blend in the main bowl fitted with the main blade, and theBlendermix attachment gradually adding the cooking liquidvia the feed tube.Next, add the cream. The soup should have a smoothconsistency. Season with salt and pepper.Pour into the cups, snip the mint leaves over the top and serveimmediately.Ingredients(serves 4)• 250g (9 oz) frozenpeas• 1 shallot• 250ml (9 fl oz)chicken stock• 100g (4 oz) singlecream• 5 g sugar• 4 fresh mint leaves• Salt and pepperRemove the crusts from the bread and soak in the milk forabout 15 minutes.Pre-heat the oven to 240°C / 465°F (gas mark 8).Wash the spinach, remove the stalks and cook in boilingwater for 5 minutes. Remove immediately and place in icedwater for one minute, to keep the colour. Drain, press and setaside.In the main bowl fitted with the main blade, place the spinach,bread, Cognac, 2 pinches of salt and one pinch of pepper.Blend for one minute.StarterChicken with Spinach StuffingPreparation: 25 min.Cooking: 1 hourEquipment: saucepan,roasting trayPreparation: 10 min.Cooking: 10 min.Equipment: saucepan,cupsMainCourse56 ENGLISH MENU