Spring Soup


1 Tbsp Olive oil

1 Onion, diced

1 Garlic, diced

2 Carrots

50 g Snow pea

80g Champignon

1 Zucchini

1l Vegetable Stock

1-2 Tbsp Tarragon

1 Tbsp Flour

100ml Heavy cream

1-2 Tbsp Lemon juice

Salt and Pepper

Prep.time 10 minutes

Cooking time: 25 minutes

You’ll need: Stirring tool


  1. Attach the stirring tool to the Cooking Chef.
  2. Add olive oil, and vegetables in the bowl. Set temperature at 120C, cook for 2-3 Minutes on low speed.
  3. Add vegetable stock tot he vegetables and cook for 20 minutes.
  4. In a small bowl mix flour, heavy cream, lemon juice and tarragon, and pour the mixture in the soup.
  5. Cook for another 5-8 minutes, and serve soup while hot.

Baked in partnership with Kenwood Switzerland

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