Sharp R-33STD Instrukcje Operacyjne Pobierz pdf (Strona 34)

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

1. Peel the soft, ripe avocados, remove the stones, cut

the flesh into pieces and purée. Save two thin slices

to decorate each portion and sprinkle with lemon

juice.

2. Put the meat stock, avocados and cream into a

dish, season with salt and pepper and cook with

the lid on. Stir occasionally.

11-13 Min. 900 W

3. Stir the soup until it is creamy and decorate with the

saved avocado slices. After cooking allow the soup

to stand for approx. 5 minutes.

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)

1. Place the butter and chopped onion into the

bowl, cover and braise.

approx. 1-2 Min. 900 W

2. Add the vegetables to the bowl. Add the bones,

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

3. Chop the frankfurters into small pieces and heat

with the rest of the soup for the last five minutes.

4. Allow to stand for about 5 minutes after it has

cooked. Take the bones out just before you serve

the soup.

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

3 white peppercorns

thyme

3 tbsp flour (30 g)

100 ml cream

1. Place the vegetables into the bowl with the fat

(2 tbsp), cover, and heat.

2-3 Min. 900 W

2. Add the meat stock, the wine, crabmeat, and

seasoning to the vegetables. Cover and cook.

7-9 Min. 450 W

3. Take out the pepper corns and the bay leaf. Mix

the flour with a little cold water and stir into the

soup. Add the cream, stir well, and heat.

2-3 Min. 900 W

4. Stir the soup and allow to stand for about 5

minutes. Add the butter (1 tbsp) just before

serving.

R-33STD English 10/12/2002 15:19 Page 32

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