Russell Hobbs Soup'Master Mode D'emploi page 35

15. Remove the glass cover.
16. Add the poultry stock/vinegar/breadcrumb mixture.
17. Place the glass cover on the bowl.
18. Press the TEMP button several times to select OFF (no cooking).
19. Press the '+' or '-' button to select preparation time. Select 10 minutes.
20. Press the CHOP button several times to select the mixing speed. Select 'H' (high).
21. Press the START/STOP button to start the programme.
The appliance will beep after 10 minutes.
22. Pour the soup into a separate container.
23. Season and add the peppers at your convenience.
Serve chilled with a vegetable brunoise.You could also rub some garlic into toasted bread
or slip an ice cube into the soup immediately before serving to keep it cool.
HOLLANDAISE SAUCE
Hollandaise sauce is a warm emulsion made of lemon juice and butter and is used as a base
for a whole range of sauces...
It is particularly suitable for serving with fish fillets, rice, etc.
3 egg yolks
150g butter
1 warm juice of ½ lemon
Salt/pepper
1. Place the 'Blender' tool in the bowl.
2. Place your eggs yolks, a little salt and pepper and 20g butter in the stainless steel bowl.
3. Place the glass cover on the bowl.
4. Position the bowl on the motor unit.
5. Press the TEMP button several times to select the cooking temperature. Select 40°C.
6. Press the '+' or '-' button to select cooking time. Select 10 minutes.
7. Press the CHOP button several times to select the mixing speed. Select S (stir).
8. Press the START/STOP button to start the programme.
The appliance will beep after 10 minutes.
9. Press the START/STOP button to stop the appliance.
10. Press the TEMP button several times to select the cooking temperature. Select 80°C.
11. Press the '+' or '-' button to select cooking time. Select 5 minutes.
12. Press the CHOP button several times to select the mixing speed. Select S (stir).
13. Press the START/STOP button to start the programme.
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