SilverCrest SSME 600 A1 Mode D'emploi page 23

9. Recipes
Vegetables cream soup
2 - 4 persons
Ingredients
• 2 - 3 tsp oil
• 200 g onions
• 200 g potatoes (preferably floury pota-
toes)
• 200 g carrots
• 350 - 400 ml vegetable bouillon (fresh
or instant powder)
• Salt, pepper, nutmeg
• 5 g parsley
Preparation
1. Peel the onions and cut them into fine
dices.Wash and peel the carrots and
cut them into slices.Peel the potatoes,
wash them and cut them into about
2 cm large dices.
2. Heat the oil in a pot and sweat the on-
ions in it. Add carrots and potatoes and
sweat them too.Pour on bouillon so that
the vegetables are well covered and
cook them for 10 - 15 minutes until soft.
Add bouillon if necessary so that the
vegetables are always covered.
3. Wash the parsley, shake it dry and re-
move the stalks. Tear the parsley into
rough pieces and add it to the soup. Pu-
ree it with the blender 3 for about 1
minute. Season with salt, pepper and
ground nutmeg.
Pumpkin soup
4 persons
Ingredients
• 1 medium onion
• 2 cloves of garlic
• 10 - 20 g fresh ginger
• 3 tsp rapeseed oil
• 400 g pumpkin pulp (preferably Hok-
kaido pumpkin because its skin gets soft
when cooked and needs not be peeled)
• 250 - 300 ml coconut milk
• 250 - 500 ml vegetable bouillon
• Juice of half an orange
• some dry white wine
• 1 tsp sugar
• Salt, pepper
Preparation
1. Peel and cut onions and garlic in dic-
es.Peel ginger and cut it in fine dic-
es.First sweat onions and ginger in hot
oil.Add the garlic after 2 minutes and
sweat it too.
2. Thoroughly wash the pumpkin using a
vegetable brush under warm water and
then cut it into 2 - 3 cm large dices.
(Other sorts of pumpkin than hokkaido
must first be peeled).
3. Add pumpkin dices to the onions and
ginger and sweat them too. Add half
the amount of the coconut milk and then
add so much vegetable bouillon that the
pumpkin is well covered. Cook with
closed cover about 20 - 25 minutes until
soft.
4. Puree it using the blender 3. Add so
much coconut milk until the soup has the
right, slightly creamy consistency.
5. Season the soup with orange juice,
white wine, sugar, salt and pepper to
give it a spicy but also sweet and bal-
anced acidic-salty flavour.
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GB