Sharp R-941(BK)W, Operation Manual With Cookbook

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GB-44
Recipes
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
½ 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. 100 P
2. Add the meat broth, wine, Madeira, crabmeat and
spices to the vegetables. Cover and cook.
7-9 Min. 40 P
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. 100 P
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. 100 P
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. 100 P
20-22 Min. 40 P
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. 10-13 minutes
Utensils:
Bowl with cover (2 l contents)
Ingredients
200 g Mushrooms, in slices,
1 Onion (50 g), finely chopped
300 ml Meat stock
300 ml Heavy whipping cream
2½ tbsps Flour (25 g)
2½ tbsps Butter or margarine (25 g),
Salt, Pepper
150 g Cream (Crème Fraiche)
Preparation
1. Put vegetables and meat stock into a bowl, cover
and heat.
7-9 Min. 100 P
2. Puree all ingredients with a blender. Add heavy
whipping cream.
3. Knead the flour and butter into dough and mix into
the mushroom soup until smooth. Season with salt
and pepper, cover and continue to cook.
3-4 Min. 100 P
4. After cooking stir in crème fraiche, if desired.
Soups