Sharp R-33STD Operation Manual With Cookbook page 34

R-33STD English 10/12/2002
SOUPS
Spain
AVOCADO CREAM SOUP
Sopa de aguacates
Total cooking time: approx. 11-13 minutes
Utensil: dish with lid (2 l capacity)
Ingredients
3 avocados (600 g of flesh)
lemon juice
700 ml meat stock
70 ml cream
salt & pepper
Sweden
CRAB SOUP
Kräftsoppa
Total cooking time: approx. 11-15 minutes
Utensil: bowl with lid (2 l capacity)
Ingredients
1 onion (50 g), chopped finely
50 g sliced carrots
3 tbsp butter or margarine (30 g)
500 ml meat stock
100 ml white wine
100 ml Madeira wine
200 g Tinned crab meat
bay leaf
1 /
2
3 white peppercorns
thyme
3 tbsp flour (30 g)
100 ml cream
Switzerland
BARLEY SOUP
Bündner Gerstensuppe
Total cooking time approx. 27-34 minutes
Utensil: bowl with lid (3 l capacity)
Ingredients
2 tbsp butter or margarine (20 g)
1 onion (50 g), finely chopped
1-2 carrots (130 g) sliced
15 g celery, roughly chopped
1 leek (130 g), cut into rings
3 white cabbage leaves (100 g), in strips
200 g veal bones
50 g streaky bacon, cut into strips
50 g barley corn
700 ml meat stock
pepper
4 Frankfurters (300 g)
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1. Peel the soft, ripe avocados, remove the stones, cut
2. Put the meat stock, avocados and cream into a
3. Stir the soup until it is creamy and decorate with the
1. Place the vegetables into the bowl with the fat
2. Add the meat stock, the wine, crabmeat, and
3. Take out the pepper corns and the bay leaf. Mix
4. Stir the soup and allow to stand for about 5
1. Place the butter and chopped onion into the
2. Add the vegetables to the bowl. Add the bones,
3. Chop the frankfurters into small pieces and heat
4. Allow to stand for about 5 minutes after it has
32
the flesh into pieces and purée. Save two thin slices
to decorate each portion and sprinkle with lemon
juice.
dish, season with salt and pepper and cook with
the lid on. Stir occasionally.
11-13 Min. 900 W
saved avocado slices. After cooking allow the soup
to stand for approx. 5 minutes.
(2 tbsp), cover, and heat.
2-3 Min. 900 W
seasoning to the vegetables. Cover and cook.
7-9 Min. 450 W
the flour with a little cold water and stir into the
soup. Add the cream, stir well, and heat.
2-3 Min. 900 W
minutes. Add the butter (1 tbsp) just before
serving.
bowl, cover and braise.
approx. 1-2 Min. 900 W
the streaky bacon and the barley, and fill the
bowl with the meat stock. Season with pepper,
cover and cook.
1. 9-11 Min. 900 W
2. 17-21 Min. 450 W
with the rest of the soup for the last five minutes.
cooked. Take the bones out just before you serve
the soup.