Silvercrest 311089, Operating Instructions Manual

Page: 19 / 64

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SSMS 600 D4
Recipes
Cream of Vegetable Soup
2 – 4 People
Ingredients
■ 2 – 3 tbsp Cooking oil
■ 200 g Onions
■ 200 g Potatoes (specially suitable are floury varieties)
■ 200 g Carrots
■ 350 – 400 ml Vegetable stock (fresh or instant)
■ Salt, Pepper, Nutmeg
■ 5 g Parsley
Preparation
5) Peel and finely chop the onions . Wash, peel and cut the carrots into slices .
Peel and rinse the potatoes, then cut them into approx . 2 cm cubes .
6) Heat the oil in a pan, sauté the onions until glassy . Add the carrots and
potatoes and sauté them also . Pour in sufficient broth so that the vegetables
are well covered and then boil everything for 10 –15 minutes until soft . If
necessary, add more broth if the vegetables are no longer completely
covered .
7) Wash the parsley, shake it dry and remove the stems . Break the parsley into
large pieces and add them to the soup . Puree everything with the hand
blender
5
for about 1 minute . Season with salt, pepper and grated nutmeg .