SOUPS
32
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
1/2
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
