Gastroback 41020 Cook & Mix Plus - Manual (Page 19)

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Carrot Cream Soup
(For 3 to 4 persons)
Ingredients:
• 30 to 40g olive oil or butter
• 10 g minced garlic
• 100 g minced onion
• 150 g potatoes (chopped into cubes)
• 300 g chopped carrots
• 120 ml milk or cream
• 600 ml water or broth
Flavourings: salt, pepper, spices, herbs to taste (e.g. nutmeg, basil, or others)
Procedure:
1.
Put olive oil or butter, then garlic and onion into the glass jar and mix throughly (ca. 1 min.).
2. Add water or broth then add carrots, potatoes, and spices. Switch to maximum heat
(›KOCHEN‹) and bring to boil, mix ocasionally.
3. Switch to medium heat (›GAREN‹) when boiling and cook until done (ca. 12 min.).
4. Add flavouring as you like then mix throughly (ca. 1 min).
5. Add milk or cream and mix again for some seconds. Enjoy yor meal!
Tomato Cream Soup
(For 3 to 4 persons)
Ingredients:
• 1 kg tomatoes
• ½ tube tomato paste (appr. 100 ml)
• 100g cream
• 100g crème fraîche
• 1 garlic clove
Flavourings: salt, pepper (white and black),
oregano, paprika powder, parsley, chives
Procedure:
1. Put the tomatoes with water into the glass jar. The tomatoes have to be completely
covered with water. Switch to minimum heat (›SIEDEN‹). As soon as the skin of the to-
matoes bursts, remove, skin and quarter these.
2. Put the quartered tomatoes back in appr. ⅛ of the boiled water and boil these
appr. 10 min. at maximum heat (›KOCHEN‹). Spice with salt, oregano, white and
blackpepper. Let it boil and mix occasionally (›RÜHREN‹). Continue cooking additio-
nal 10 min. at maximum heat (›KOCHEN‹).
3. Add the tomato paste and mix (speed selector 1 - 4) it until the paste is disolved and the
soup creamy. Add the rest of the flavourings, the fine cutted parsley and chives as you
like. Boil again for 10 min. and mix ocasionally.
4. Now add cream and crème fraîche and boil at medium heat (›GAREN‹) once again
until the crème fraîche is disolved. Enjoy yor meal!