Binatone BLG-620 Instruction Manual page 9

Cream of mushroom soup
Butter - 60g
Mushrooms - 250g
Chicken broth - 560ml
French mustard - 1 teaspoon
Cream - 125ml
Chopped Chives - 1 table spoon
Mince or finely chop the mushrooms. Melt the butter in a pan, add mushrooms and
cook stirring until the mushrooms are soft. Add broth, mustard and cream. Bring to a
boil. Cool it down slightly and pour the soup into the blender and blend it until smooth.
Add chives and pour again into the casserole and heat without bringing it to a boil.
Potato soup with broccoli and cheese
Olive oil - 2 table spoons
Potato - 2 pieces
Bulb onion - 1 piece
Broccoli - 225g
Blue cheese (Roquefort type) - 125g
Vegetable broth - 1 Liter
Cream 33% - 150ml
Pinch of paprika, salt, pepper
Cut potatoes into cubes and mince the onion. Melt the butter in a large pan, add
potatoes and onion. Brown them for 5 minutes while stirring. Put aside some
broccoli florets for decoration, add the remaining broccoli to the pan. Add cheese
and vegetable broth. Bring the ingredients to a boil and reduce the heat and cook for
25 minutes until potatoes are cooked. Blend the soup until smooth and add cream
and seasoning to taste. Boil the reserved broccoli florets in boiling salted water for
7 minutes. Pour soup into plates, decorate with the reserved broccoli, sprinkle with
paprika.
Cream of pumpkin and squash soup
Pumpkin - 900g
Squash - 750g
Bulb onion - 125g
Garlic - 1 clove
Dried coriander seeds - 1 teaspoon
Buffer - 125g
Vegetable broth from cubes - 600ml
Milk - 500ml
Salt, block pepper powder - to taste
A bit of sour cream and herbs for decoration.
Cut the pumpkin and the squash into cubes, cut the onion into rings, mince the garlic,
crush coriander seeds. Place all ingredients onto a baking sheet and coat them with
melted butter, put into a hot oven (180°C) for 20 minutes. Place cooked vegetables,
hot broth and milk into the blender in portions and process until smooth, pour into
plates, decorate with greens, add sour cream. Serve with croutons.
Pancakes
Flour - 200-300g
Eggs - 2-3 pieces
Milk – 1 Liter
Vegetable oil - 2 table spoons
Baking powder
Vanilla sugar
Salt, sugar to taste
Pour milk into the blender, add eggs, add the baking powder, salt, sugar and vanilla
sugar. Process until smooth then gradually add the flour in small portions. Afterwards
add vegetable oil. Process the mixture in the blender until it resembles the thickness
of pouring cream. Bake pancakes in a oiled hot frying pan. Pancakes should be
served hot with butter, sour cream or jam.
Cold Gazpacho soup
Tomato juice – 4 cups
Olive or vegetable oil – 2 tablespoons
Vinegar – 2 tablespoons
Salt – 1 teaspoon
Black pepper – to your taste
Mid-sized peeled tomatoes cut into four parts – 4
Peeled onions cut into four parts – 1
Sliced green pepper – 1,2
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