En-33
Mushroom soup
4 servings
50 g onions, finely chopped
2 tbsp. butter
400 g wild mushrooms,
washed and quartered
1 dl white wine
8 dl water
2 chicken stock cubes
2 dl crème fraîche
2 tbsp. cornflour
salt, white pepper
2 tbsp. chives, finely chopped
1. Place the butter, onion and mushrooms into a large bowl. Cover with
a lid and microwave on 1000 watts for 5 min.
2. Add the water, chicken stock cubes, white wine, crème fraîche and
cornflour and mix well. Cover with a lid and microwave at
1000 watts for 5 min.
3. Whisk the soup and heat again on 1000 watts for 5 - 6 min., or
until the soup starts to boil.
4. Whisk the soup well.
5. Season with salt and pepper if desired.
6. Decorate with finely chopped chives and serve with crispy French
loaf.
Indian pea soup
2 – 3 servings
100 g onion, finely chopped
1 tbsp. butter
2 tbsp. curry powder
250 g frozen peas
4 dl water
1 chicken stock cube
1 dl double cream
1 tbsp. flaked almonds
1. Place the onion, butter and curry powder into a large bowl and
cover.
2. Microwave on 1000 watts for 1
1
/
2
min. Stir.
3. Add the frozen peas, water and chicken stock cube.
4. Cover and microwave on 1000 watts for 6 min. or until the soup
begins to boil.
5. Puree the soup using a hand mixer or blender. Add the cream.
6. Put the flaked almonds on a plate and microwave on 1000 watts for
1 – 2 min.
7. Garnish the soup with the flaked almonds.
Gravy
2 – 4 servings
3
1
/
2
dl stock from the roast or use an instant
stock cube
1
/
2
dl milk
1
/
2
dl cream
2 tbsp. wheat flour
1
/
2
tsp. gravy browning
salt and pepper
1. Place the stock, milk, cream and gravy browning into a round-
bottomed bowl.
2. Sprinkle with flour and whisk well until smooth.
3. Microwave on 1000 watts for 5 min. or until the gravy boils. Stir
once during this time.
4. The gravy needs to be boiled well for it to become smooth and the
flour taste to disappear. Ensure it does not boil over.
5. Season to taste with salt and pepper.
Soups and Sauces
English