Sweet potato and coconut milk soup, chicken with Poulette sauce and pears and chocolate in parcels

La préparation de la recette

Weigh in 400g sweet potato

Chop 5 seconds/speed 5. Transfer to the internal steamer basket.

Add 1 clove garlic

Add 100 g onion

Add ½ tsp dried herbs

Add 10 g olive oil

Chop 5 seconds/speed 5. Scrape sides of bowl with spatula.

Sautee 2 minutes/120ºC/speed 1, without the measuring cup. Whilst cooking, prepare 4 sheets of baking paper and place on each one, 1 pear and 3 squares of dark chocolate. Sprinkle with mixed spice, tightly close your parcels and set aside on the varoma tray.

Remove the stems of the mushrooms and add them to the Thermomix bowl. Place the mushroom caps in the Varoma bowl.

Add 1 cube chicken stock, 500 g water, salt and pepper. Insert the internal steamer basket.

Place the Varoma on top of the lid and add 300 g parsnips, 100 g chestnuts and 600 g chicken breast fillets.

Place the Varoma tray into the Varoma and cook 30 minutes/Varoma/Speed 1. Remove the Varoma and keep the pear parcels, the chicken and the vegetables warm until service (a ThermoServer comes in handy here!).

Remove the internal steamer basket and reserve. Transfer the sauce to a pitcher or jug and reserve.

Tip the cooked sweet potatoes from the basket into the bowl. Add 150 g milk, 200 g coconut milk, 10 g fresh ginger and 150 g of reserved sauce. Mix 2 minutes/speed 6-10, slowly increasing the speed. Transfer this blended soup into a serving container and keep warm until service.

Add the remaining sauce to the bowl. Add 20 g flour or corn flour, 1 egg yolk, 80 g crème fraîche and the juice of ½ a lemon.

Cook 4 minutes/100ºC/speed 5. Place the chicken and vegetables on a serving platter, cover with sauce, and sprinkle with chopped chives.

Serve the sweet potato and coconut milk soup as a starter, followed by the chicken and vegetables in the Poulette sauce, followed by your dessert of pears and chocolate parcels.