Method
1. Add butter, leek, plain flour and pink Himalayan salt flakes to the TM5 bowl
2. Chop with MC in place 4 sec, speed 5
3. Sauté for 5 min, Varoma, speed 1
4. Then add carrot, celery stalk, water and chicken stock to the TM5 bowl
5. Cook for 10 min, 100°C, reverse speed 2
6. Then add dijon mustard, chicken thighs, bay leaves, dried oregano and black pepper to the TM5 bowl
7. Cook for 5 min, 100°C, reverse speed 2
8. Then add ear of sweetcorn to the TM5 bowl
9. Cook for 2 min, 100°C, reverse speed 1
10. Adjust seasoning and add milk
11. Stir through 3 sec, reverse speed 2
12. Let cool - approx 10 min
13. Serve