senya SYCK-HB006 Notice D'utilisation page 36

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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.

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