Sharp R-61FBST Operation Manual With Cookbook page 33

R-61+62FBST English 22/07/2003
Switzerland
BARLEY SOUP
Bündner Gerstensuppe
Total cooking time: approx. 35-40 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
2 tbsp butter or margarine (20 g)
1 onion (50 g), finely chopped
1-2 carrots (130 g), sliced
15 g celery, diced
1 leek (130 g), in rings
3 white cabbage leaves (100 g) in strips
200 g veal bones
50 g streaky bacon, in strips
50 g barley grains
700 ml meat stock
pepper
4 Wiener sausages (300 g)
Netherlands
MUSHROOM SOUP
Champignonsoep
Total cooking time: approx. 13-17 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
200 g mushrooms, sliced
1 onion (50 g), finely chopped
300 ml meat stock
300 ml cream
2 tbsp plain flour (25 g)
1 / 2
2 tbsp butter or margarine (25 g)
1 / 2
salt and pepper
1 egg yolk
150 g crème fraiche
Soup insert
SOUP THICKENER with EGG
for half a litre of soup
Total cooking time: approx. 3-5 minutes
Utensils: Coffee cup (150 ml capacity)
Ingredients
1 egg
4 tbsp Milk or cream (50 ml)
1 pinch salt
1 pinch nutmeg
12:48 Page 31
SOUPS AND STARTERS
Procedure
1. Put the butter and diced onion in the dish and
2. Add the vegetables to the dish. Then add the
3. Chop the sausages into small pieces and heat
4. After cooking, let the soup stand for 5 minutes.
Procedure
1. Put the vegetables with the meat stock in the dish
2. Puree all the ingredients in a food processor.
3. Rub the flour and butter into a dough and stir into the
4. Mix the egg yolk with the crème fraiche, stir into
Procedure
1. Whisk all the ingredients, pour them into the cup
and heat until they curdle.
3-5 min.
2. Turn out the egg thickening out and allow to cool.
Cut into small cubes and add to the soup
31
steam with the lid on the dish.
approx. 1-2 min. 100 P
bones, the strips of bacon and the barley and fill
with the meat stock. Season with pepper and
cook with the lid on.
1. 17-19 min. 100 P
2. 17-19 min. 50 P
them for 5 minutes in the dish.
Take the bones out of the soup before serving.
and cook with the lid on.
8-9 min. 100 P
Add the cream.
mushroom soup until smooth. Season with salt and
pepper, cover and cook. Stir again after cooking.
4-6 min. 100 P
the soup little by little. Heat the whole mixture
again for a short time, but do not allow it to boil!
1-2 min. 100 P
Allow the soup to stand for approximately 5
minutes once cooked.
30 P