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Soups and Sauces
Cream of cauliflower soup
(starter, serves 4)
1 large cauliflower (approx 1 kg)
2–3 tbs. butter
400 ml vegetable stock
400 ml water
200 ml cream
Salt, nutmeg
1 egg yolk
Chervil
Wash cauliflower and divide into florets just
above the stems.
Froth up butter on the cooker, brown cauli-
flower in it whilst stirring.
Add the vegetable stock to it, add water and
half of the cream.
Bring soup to the boil and with the lid on,
boil the cauliflower for 10 minutes until soft
at a low setting.
Mash the soup.
Add salt and nutmeg to taste, simmer for
another 10 minutes.
Mix the egg yolk with the rest of the cream
and fold into the soup. Do not allow to boil
any longer.
Garnish with chervil.
Tip: Following this recipe, broccoli can also
be made into a soup.
"Okroshka" soup
(serves 4–6)
Kvass, 2 litres
300g cooked sausage or chicken breast
3–4 boiled, cooled potatoes
3–4 hard-boiled eggs
1 bunch of radishes (8–10)
3 cucumbers
½ leek (approx. 50 g)
Parsley and dill
3 tbs. sour cream
mustard, sugar
Dice the boiled, but already cooled potatoes
and the eggs on setting 1.
Dice the cucumbers, the radishes, the
sausage or the chicken breast on setting 2.
Thoroughly mix sour cream, chopped leek
and the eggs with mustard and sugar and
dilute with a little kvass.
Add the diced ingredients, chopped parsley
and dill.
Season to taste with salt and pepper.
52
Tomato sauce
(serves 2)
500 g soft tomatoes
1 onion
30 g fat
2 tbsp. tomato pulp
2 tbs. flour
salt
white pepper
1 tbs. sugar
1 tbs. vinegar
100–150 ml warm water
Wash tomatoes, cut into quarters and
mash.
Peel onion and chop into small pieces.
Brown chopped onion in fat, add mashed
tomato and sear for a short period of time,
dust with flour and mix.
Add tomato pulp and water and bring
to the boil whilst stirring.
Season sauce and boil for 30 minutes
at a low heat.
Season to taste.
Potato purée
800 g potatoes
Salt, white pepper
grated nutmeg
30 g butter
approx. 200 ml hot milk
Peel potatoes and wash, cut into cubes.
In salted water, bring cubed potatoes
to the boil.
Season with pepper and nutmeg and
simmer at a low heat for 20–30 minutes.
Strain potatoes and whilst hot mash
at setting 2.
With the kneading hook, mix purée with
butter and milk.
Season the freshly-made purée with salt and
pepper and serve straight away.
Desserts
Strawberry sorbet
(serves 2–4)
250 g frozen strawberries
100 g icing sugar
150 ml cream
Mix ingredients at setting 2 until a creamy
ice forms.
Tip: This recipe can be used to make sorbet
from other fruits, e.g. raspberries, bilberries
and blackcurrants.
Robert Bosch Hausgeräte GmbH
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