Onion Soup - Sharp R-852N Operation Manual With Cookbook

RECIPES
France

Onion soup

Soupe à l'oignon et au fromage
Total cooking time: approx. 15-18 minutes
Utensils required: bowl with lid (2 litres size)
4 soup bowls (x 200 ml)
Ingredients
1 tbsp butter or margarine
2 onions (100 g), sliced
800 ml meat stock
salt, pepper
2 slices of bread for toasting
4 tbsp grated cheese
Preparation
1. Place the butter cut up into pieces in the bowl. Add
the sliced onion, the meat stock and the seasoning.
Cover and microwave.
9-11 min
2. Toast the slices of bread, cut them into cubes and
divide them among the soup bowls. Pour the soup
over the toast cubes and sprinkle on the cheese.
3. Place the bowls on the turntable, use the top grill
and brown the cheese topping.
6-7 min
Sweden
Crab soup
Kräftsoppa
Total cooking time: approx. 11-15 minutes
Utensils required: bowl with lid (2 litres size)
Ingredients
1 onion (50 g), finely chopped
50 g carrots, sliced
3 tbsp butter or margarine (30 g)
500 ml meat stock
100 ml white wine & 100 ml Madeira wine
200 g tinned crab meat
1/2 bay leaf
3 white peppercorns
thyme
3 tbsp flour (30 g)
100 ml cream
Preparation
1. Place the vegetables with 2 tbsp of the fat in the
bowl. Cover and microwave.
2-3 min
900 W
900 W
2. Add the meat stock, wine and Madeira together with
the crab meat and the seasoning to the vegetables.
Cover and microwave.
7-9 min
3. Remove the bay leaf and the peppercorns from the
soup. Blend the flour with a little cold water and add
to the soup. Add the cream, stir it in and reheat.
2-3 min
4. Stir the soup and leave it to stand for about 5 min-
utes. Add the butter shortly before serving.
Switzerland
Barley soup from the Grisons Canton
Bündner Gerstensuppe
Total cooking time: approx. 27-34 minutes
Utensils required: bowl with lid (3 litres size)
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), cut in rings
3 white cabbage leaves (100 g), shredded
200 g veal bones
50 streaky bacon, shredded
pepper
50 g barleycorns
700 ml meat stock
4 frankfurters
Preparation
1. Put the butter and the onion in the bowl. Cover and
cook.
app. 1-2 min
2. Put the vegetables in the bowl. Add the bones,
streaky bacon and barley and top up with meat
stock. Season with salt. Cover and microwave.
1. 9-11 min
2. 17-21 min
3. Cut up the sausages in small pieces and heat them in
the bowl for the last 5 minutes.
4. Let the soup stand for about 5 minutes after cooking.
Remove the bones from the soup shortly before serving.
34
450 W
900 W
900 W
900 W
450 W