Magimix Patissier Instruction for Use download pdf (Page 65)

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

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)

2346

Potatoes

½122

Garlic cloves

½122

Onions

½½ 1 1

Bouquet garni

½111

Mascarpone

50g 100g 150g 200g

Water

400ml 600ml 800ml 1l

Olive oil

2 tbsp 3 tbsp 5 tbsp 6 tbsp

Pinches ground ginger

1234

Cayenne pepper, mild chili

powder & salt

SOUPS

1 2 ... 60 61 62 63 64 65 66 67 68 69 70 ... 129 130

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Magimix Patissier Instruction for Use Page 65

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