senya SYCK-HB006 Notice D'utilisation page 36


10 cl of single cream

1 chicken stock cube

60 cl of water
Preparation
- Peel and cut the asparagus in sections. Peel and rinse the potato, cut into small dice. Peel the onion and
slice it up finely.
- Put all the prepared ingredients, water and the stock cube in the bowl and season with salt and pepper.
- Press the button and select the creamy soup function
- At the end of cooking, add the single cream and blend with the pulse function
seconds.
CREAMY BROCCOLI SOUP WITH CHORIZO
4 people, 10 min
Ingredients:

400 g of broccoli

200 g of peas

1 large potato

8 thin slices of chorizo

10 cl of milk

10 cl of single cream

1 chicken stock cube

60 cl of water
Preparation
- Cut the broccoli into florets. Shell the peas. Peel the potato and cut it into chunks.
- Add all the vegetables, stock cube and water to the bowl, press the
cycle is finished.
- At the end of cooking, blend it with the milk and cream on speed 1
- Brown the chorizo in a frying pan and pat dry on absorbent paper. Sprinkle it on the soup.
MUSHROOM SOUP WITH HAZELNUTS
4 people, 10 min
Ingredients:

300 g of frozen mixed wild mushrooms (porcini mushrooms, oyster mushrooms, black trumpet
mushrooms)

2 shallots

2 tablespoons of veal stock (or 1 stock cube)

15 cl of single cream

12 hazelnut kernels

20 g of butter

4 basil leaves

60 cl of water

Salt, pepper
Preparation
- In a saucepan, melt the butter, add the shallots. Brown on low heat for 2 minutes.
- Pour them into the bowl and add the mushrooms, water, veal stock, salt and pepper.
.
CRUNCHY SOUP
36
or on speed 1 for 30
button, cook until the cooking
for 1 to 2 minutes.