ENGLISH
GB-26
SOUPS AND STARTERS
Switzerland
BARLEY SOUP
Bündner Gerstensuppe
Total cooking time: approx. 35-40 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
2 tbsp butter or margarine (20 g)
1
onion (50 g), finely chopped
1-2
carrots (130 g), sliced
15 g
celery, diced
1
leek (130 g), in rings
3
white cabbage leaves (100 g) in strips
200 g veal bones
50 g
streaky bacon, in strips
50 g
barley grains
700 ml meat stock
pepper
4
Wiener sausages (300 g)
Procedure
1. Put the butter and diced onion in the dish and
steam with the lid on the dish.
approx.
1-2 min
.
100 P
2. Add the vegetables to the dish. Then add the
bones, the strips of bacon and the barley and fill
with the meat stock. Season with pepper and
cook with the lid on.
1.
17-19 min
.
100 P
2.
17-19 min
.
50 P
3. Chop the sausages into small pieces and heat
them for 5 minutes in the dish.
4. After cooking, let the soup stand for 5 minutes.
Take the bones out of the soup before serving.
Netherlands
MUSHROOM SOUP
Champignonsoep
Total cooking time: approx. 13-17 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
200 g mushrooms, sliced
1
onion (50 g), finely chopped
300 ml meat stock
300 ml cream
2
1/2
tbsp plain flour (25 g)
2
1/2
tbsp butter or margarine (25 g)
salt and pepper
1
egg yolk
150 g crème fraiche
Procedure
1. Put the vegetables with the meat stock in the dish
and cook with the lid on.
8-9 min
.
100 P
2. Puree all the ingredients in a food processor.
Add the cream.
3. Rub the flour and butter into a dough and stir into the
mushroom soup until smooth. Season with salt and
pepper, cover and cook. Stir again after cooking.
4-6 min
.
100 P
4. Mix the egg yolk with the crème fraiche, stir into
the soup little by little. Heat the whole mixture
again for a short time, but do not allow it to boil!
1-2 min
.
100 P
Allow the soup to stand for approximately 5
minutes once cooked.
Soup insert
SOUP THICKENER with EGG
for half a litre of soup
Total cooking time: approx. 3-5 minutes
Utensils: Coffee cup (150 ml capacity)
Ingredients
1 egg
4 tbsp Milk or cream (50 ml)
1 pinch
salt
1
pinch nutmeg
Procedure
1. Whisk all the ingredients, pour them into the cup
and heat until they curdle.
3-5 min
.
30 P
2. Turn out the egg thickening out and allow to cool.
Cut into small cubes and add to the soup
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