Sitram SITRASPEEDO Mode D'emploi page 21

RECIPES
SOUPS
FISH SOUP
10 oz of Conger eel - 10 oz of hake - 20 oz of whiting - 5 shallots - 1 small onion stuck with a clove - 8 oz of to-
matoes - 4 cloves of garlic - 1 glass of dry white wine - 1.5 Qt of water - 1 spike of saffron - 1 bunch of mixed
herbs - salt - pepper - 1/4 of baguette - 2 oz of macaroni or other pasta - 0.05 Qt of olive oil - 2 oz of gruyere
cheese.
In the pressure cooker, lightly fry the fish cut into sections in olive oil. Add the sliced shallots, garlic, crushed tomatoes
and mixed herbs. Season and sprinkle with saffron. Pour on the white wine and add 1.5 Qt of hot water. Close the pres-
sure cooker. Cook for 15 minutes. Open and strain the soup, crushing the flesh and fins as much as possible. Bring back
to the boil and add the pasta. Close and allow to cook for another 3 minutes. Cut the baguette into rings, brown them
in oil and lay them in the plates. Serve the grated gruyere separately.
JULIENNE SOUP
150 g de navets - 200 g de carottes - 150 g de poireaux - 250 g de pommes de terre - 50 g de beurre - 1,5 l
d'eau - sel.
Tailler les légumes en fins filaments, les faire suer 3 minutes au beurre dans la cocotte, ajouter l'eau, saler. Fermer la
cocotte. Cuisson 15 minutes.
MUSHROOM SOUP
4 white of leeks - 10 oz of mushrooms - 0.25 Qt of veal stock - 4 tablespoons of oil - 12 oz of potatoes - 10 oz
of cream - 1 handful of parsley - Salt - Pepper.
Peel and wash the vegetables, then cut them into thin strips. Brown the white leeks in the oil in the open pressure
cooker, then add the mushrooms, potatoes and veal stock. Season to taste with salt and pepper and close the pressure
cooker. Cook for 10 minutes. After cooking, stir the soup and add the cream. Serve the soup sprinkled with parsley.
POTAGE PARISIEN
4 leek whites - 4 potatoes - 2.4oz of butter - 1 Qt of water.
Cut the leek whites into thin slices and put them in the pressure cooker with the butter to brown. Add the potatoes
(which should also be sliced into thin pieces) followed by the water and add salt and pepper to taste. Close the pres-
sure cooker and leave the mixture to cook for 10 minutes.
TWO CELERY CREAM
1 small celeriac - 1 celery stick - 1/2 bunch of cress - 1 white leek - 4 slices of sandwich bread - 1 Qt of hot
water - 0.25 Qt of milk - 0.1 Qt of cream - 12 oz of potatoes - 2 oz of butter - 1/2 oz of powdered nutmeg -
Salt - Pepper
Peel and wash the vegetables, then dice them into big pieces. Brown the leeks in the open pressure cooker for 3 mi-
nutes in 2 oz of butter then add the celery and the cress. Mix everything well and pour in 1 Qt of hot water. Bring to the
boil then add the potatoes and the milk. Season to taste with salt and pepper and close the pressure cooker. Cook for
10 minutes. Stir the soup and add the cream. Serve very hot with little croutons.
CREAM OF FENNEL
28 oz of fennel - 10 oz of potatoes - 0.5 Qt of cream - 2 onions - 4 twigs of parsley - 1 oz of butter - Salt -
Pepper - 1 Qt of water.
Peel and wash the vegetables, then cut them into thin strips. Brown the onions in the butter in the open pressure cooker for 5
minutes then add the fennel. Leave to simmer for 6 minutes then add the potatoes and 1 Qt of hot water. Season to taste with
salt and pepper and close the pressure cooker. Cook for 10 minutes. Stir and add the cream. Serve with a parsley leaf on each plate.
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