64
1.
Peel the potatoes,
onions and peppers.
2.
Slice the peppers
in the midi bowl using the 4mm slicing disc, then the potatoes and
finally the onion. Set aside.
3.
In a thick-bottomed pan,
gently fry the onion in a little olive oil over a low heat for 2
minutes.
4.
Add the peppers and garlic
and cook for 10 minutes, stirring regularly.
5.
Pour in the water
and season with salt. Add the potatoes, ginger and bouquet garni.
Simmer gently for the amount of time indicated in the table.
6.
Discard the bouquet garni.
Blend the vegetables with the mascarpone and olive oil
in the main bowl fitted with the metal blade and the Blender
m
ix
. Gradually add the
cooking liquid via the feed tube. Season with the Cayenne pepper.
7.
Allow to chill
for at least 3 hours in the fridge.
8.
Just before serving,
sprinkle with mild chili powder.
Chilled pepper
and mascarpone soup
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
3200
4200
5200/Patissier
PREPARATION
20 min
20 min
30 min
30 min
RESTING
3 hr
3 hr
3 hr
3 hr
COOKING
30 min
30 min
35 min
35 min
Red peppers (deseeded)
2
3
4
6
Potatoes
½
1
2
2
Garlic cloves
½
1
2
2
Onions
½
½
1
1
Bouquet garni
½
1
1
1
Mascarpone
50g
100g
150g
200g
Water
400ml
600ml
800ml
1l
Olive oil
2 tbsp
3 tbsp
5 tbsp
6 tbsp
Pinches ground ginger
1
2
3
4
Cayenne pepper, mild chili
powder & salt
SOUPS
E4
Summary of Contents for Ma Cuisine CS 5200
Page 5: ...5...
Page 27: ...27 Sauces Appetisers...
Page 33: ...33...
Page 37: ...Bread Baking...
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Page 57: ...Soups...
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Page 65: ...Starters...
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Page 75: ...Vegetables...
Page 81: ...Fish...
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Page 89: ...Meat...
Page 97: ...Desserts...
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Page 119: ...Cocktails...
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