This month we are continuing our partnership with Thermomix®, the ultimate kitchen gadget. As the nights draw in we crave comforting and hearty food. It does not get much more comforting than a really delicious and creamy soup. The Thermomix® can do dozens of amazing things, many of which we have and will explore in our other recipes. However, one of our very favourite functions is the ease with which it can make the PERFECT soup. This month, we are showing off the Thermomix®’s soup-making skills with this indulgent autumn recipe for Leek and Parsnip soup with Steamed Eggs and Prosciutto.
Don’t worry if you do not yet own a Thermomix® – the recipe can be made without one. However, Thermomix® and soup are a match made in heaven, as you will soon see.
What is Thermomix®?
From meal prep to cleaning, the TM6 makes cooking effortless as it is a master of so many kitchen tasks. The Thermomix® can blend, chop, ferment, slow cook, sous vide, thicken sauces, make ice-cream and create soup from start to finish.
The Thermomix® can blend, chop, simmer AND steam other items all at the same time. Soup literally becomes almost as straight forward as making a cup of tea. This is one of our very favourite functions and we have made multiple batches of soup already. Not only does the Thermomix® do everything in record time, but it also cleans itself afterwards!
There are literally thousands of guided recipes available with the Thermomix® app, Cookidoo®, meaning you can search for any recipe and be guided through step by step. The variety and standard of recipes available is impressive. We cannot wait to keep experimenting with all the wonderful things that Thermomix® can do. Our first idea was to make these amazing strawberry scones with whipped cream in the recipe.
For more information, or to arrange a free online demonstration, check out the Thermomix®website.
Leek and Parsnip soup with Steamed Eggs and Prosciutto
- 2 cloves of garlic
- 30g onion or shallot, roughly chopped
- 225g peeled and roughly chopped parsnips
- 135g roughly chopped leeks
- 4g salt
- 35g unsalted butter
- 15g (1 tbsp) extra virgin olive oil
- 550ml chicken stock
- 125ml good white wine
- 125ml double cream
- 5g chopped chives
- Freshly ground black pepper
- Four slices of prosciutto, cut into strips
- 4 eggs
Firstly, put the garlic, onion, parsnips, leeks and salt into the mixing bowl of the Thermomix® and set it to chop at speed 5 for 4 seconds. You can chop these by hand or with a blender.
Next, add the butter and olive oil, then set the Thermomix® to sauté them- 12 minutes at 120°c, speed 1.
When that is complete, pour in the stock and wine, then set the Thermomix® to simmer the soup- 20 minutes, 100°c, speed 1. You can also do this on the hob if you do not yet own a Thermomix®.
Meanwhile, line the Thermomix® Varoma tray with baking paper, making sure it runs a little up the side of the tray. Coat with a little olive oil, then crack the eggs on to the paper: you can use metal or silicone moulds for a prettier finish if you want. Sprinkle with a little black pepper and salt and, when the soup has 10 minutes left to simmer, remove the measuring cup (that is sealing the lid of the mixing bowl) and place the tray on top, with the cover on, to steam the eggs.
When the eggs are steamed and the soup has simmered, set the eggs to one side, still covered. Next, add the cream and half the chopped chives, along with a generous amount of black pepper. Put the measuring cup back in the lid, then blend the soup to make it smooth and creamy. First, set the timer on the Thermomix® for a minute, and the speed to 5, going up one level every 10 seconds until you reach speed 10 for the last ten seconds. Again, this can be done by other methods but the Thermomix® does it so quickly and efficiently with no washing up!
Next, pour the Leek and Parsnip Soup out into your warmed bowls, slide an egg into the centre of each. Finally, place a quarter of the sliced prosciutto around each egg. Sprinkle with the remaining chives and more black pepper and serve to the utter delight and astonishment of your grateful guests.
Thermomix® Leek and Parsnip Soup with Steamed Eggs & Prosciutto Inspiration
In conclusion, we were inspired to create this Leek and Parsnip Soup recipe by the simplicity and ease of Thermomix®. Thermomix® is a soup-maker extraordinaire – on top of its other myriad uses and functions. Creamy, warming soup whenever you want it is the perfect cure to chilly and dismal autumn afternoons!
If you enjoyed this recipe, look out for next month’s dish coming soon.
In addition, check out last month’s recipe:
And our other soup recipes:
This is a paid collaboration with Thermomix®. For more information, please see our Disclosure Policy
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