Name of Recipe: Zucchini & Risoni soup
Number of People: 6 x 250ml serves
Ingredients:560g zucchini, cut into 5cm slices
1 large onion, cut into quarters
35g butter
1 tbspn olive oil
2 cloves confit of garlic
1 litre chicken or vegetable stock
1 tbspn Umami paste
80g risoni
1 tbspn chopped chives
2 tbspns cream cheese
S & P to taste
parmesan cheese to serve
Preparation:Place the chunks of zucchini into TM bowl and using the TM spatula, aid the chopping for
2 sec/speed 5. Remove from bowl and if there are any large pieces, simply chop them with a knife and set aside.
Add the onion pieces to the bowl and chop
2 sec/speed 5. Scrape down sides of bowl, add the butter and oil and saute
6 mins/varoma/reverse/speed 1.Add the chicken stock and umami and cook for
7 mins/100o/reverse/speed 1.Add the risoni & reserved zucchini and cook
17 mins/100o/reverse/speed 1.Add the chives and S & P to taste.
Add the cream cheese and stir for 1 minute
speed 2/reverse or until the cream cheese has incorporated into the soup.
Serve sprinkled with parmesan cheese.
Photos:Tips/Hints:If you don't have Tenina's umami paste or confit of garlic on hand, use ordinary garlic and add with the onion. You may need to add more seasoning in place of the umami paste.
The picture doesn't do the soup justice, believe me, it is much tastier than it looks
This is the soup before the parmesan was added.
