Gastroback 41019 - Cook & Mix - Manual (Page 19)

47
Mushroom Cream Soup
(For 2 to 3 persons)
Ingredients:
• 250g mushrooms
• 1,5 tablespoons butter
• 1 teaspoon flour
• ½ lemon
• 400ml stock (bouillon or chicken bouillon)
• 50ml cream
• 1 egg
• salt and pepper
• parsley
Procedure:
1. The furbished mushrooms drip with lemon juice. Put it into the glass jar and mix round
(„Pulse“). Add butter and switch to minimum („Simmer“) and braise it lightly appr.
10 min. Flour the mushrooms and let it to lightly sautée.
3. Add stock and switch to medium heat („Low“) and bring to boil. Then wait until
done (appr. 10 min.).
4. Add cream and egg. Then mix these („Mix“), minimum heat („Simmer“) appr. 10 min.
steep it and mix occasionally.
5. Refine with twitched parsley. Add salt and pepper to taste. Mix everything („Mix“).
Enjoy yor meal!
Cauliflower Cream Soup
(For 2 to 3 persons)
Ingredients:
• ½ cauliflower (floweret)
• 1 onion
• 1 teaspoon butter
• 1,5 teaspoon curry
• 750ml vegetable stock
• 50ml cream
• 50g cheese spread, creamy
• salt and pepper
• nutmeg
Procedure:
1. Wash the cauliflower and split it into foweret. Skin the onion, put it into the glas jar
and mix round („Pulse“).
2. Switch to medium heat („Low“) and let it boil for 15 minutes. Add butter and curry
and let all simmer on minimum heat („Simmer“).
3. Add vegetable stock and Cream. Switch to medium heat („Low“) and boil appr.
20 min. and mix it occasionally. Then add cheese spread. Add pepper, nutmeg and
maybe a bit salt to taste. Enjoy yor meal!