Sharp Carousel R-990S, Operation Manual

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51
Recipes
Soups
Sweden
Crab soup
“Kräftsoppa”
Total cooking time: approx. 11-15 minutes
Utensils:
Bowl with cover (2 l contents)
Ingredients
1 Onion (50 g), finely chopped
50 g Carrots, in slices
2 tbsps Butter or margarine (20 g)
500 ml Meat broth
100 ml White wine
100 ml Madeira
200 g Crabmeat from a jar
1 /
2
Bay leaf
3 White pepper corns
Thyme
3 tbsps Flour (30 g)
100 ml heavy whipping cream
1 tbsp Butter or margarine
Preparation
1. Put vegetables and butter or margarine into the bowl,
cover and heat.
2-3 Min. 100P
2. Add the meat broth, wine, Madeira, crabmeat and spices
to the vegetables. Cover and cook.
7-9 Min. 50P
3. Remove the bay leaf and peppercorns from the soup.
Mix the flour with a little bit of cold water and add to the
soup. Add the Heavy whipping cream, stir and reheat.
2-3 Min. 100P
4. Stir the soup and let stand for about 5 minutes. Add
butter just prior to serving.
Switzerland
Barley soup from the Grisons Canton
“Bündner Gerstensuppe”
Total cooking time: approx. 30-35 minutes
Utensils:
Bowl with cover (2 l contents)
Ingredients
2 tbsps Butter or margarine (20 g)
1 Onion (50 g), finely chopped
1-2 Carrots (130 g), in slices
15 g Celery, diced
1 Leek (130 g), sliced in rings
3 White cabbage leaves (100 g), sliced
200 g Veal bones
50 g Marbeled ham, sliced
50 g Barley seeds
700 ml Meat broth
Pepper
4 Wiener sausages (300 g)
Preparation
1. Add butter and onions to the bowl, cover and steam.
1-2 Min. 100P
2. Put vegetables into the bowl. Add bones, ham slices and
barley, fill with meat broth. Season with pepper, cover
and cook.
9-11 Min. 100P
20-22 Min. 50P
3. Cut the sausages into small pieces, add to soup during
the last 5 minutes of cooking time.
4. After cooking, let the soup stand for about 5 minutes.
Remove the bones from the soup.
Netherlands
Mushroomsoup
“Champignonsoep”
Total cooking time: approx. 11-14 minutes
Utensils:
Bowl with cover (2 l contents)
Ingredients
200 g Mushrooms, in slices,
1 Onion (50 g), finely chopped
300 ml Meat broth
300 ml Heavy whipping cream
2
1/2
tbsps Flour (25 g)
2
1/2
tbsps Butter or margarine (25 g),
Salt, Pepper
1 Egg yolk
150 g Cream (Crème Fraiche)
Preparation
1. Put vegetables and meat broth into a bowl, cover and
heat.
7-9 Min. 100P
2. Puree all ingredients with a blender. Add heavy whipping
cream.
3. Mix flour and butter to a thin dough, season with
pepper, cover and cook. Stir after cooking.
3-4 Min. 100P
4. Mix egg yolk and cream (Crème Fraiche), slowly stir into
the soup. Reheat for a short time, do not bring to a boil!
approx. 1 Min. 100P
After cooking, let the soup stand for about 5 minutes.
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