Silvercrest 374147 2104, Operating Instructions Manual

Page: 17 / 170

■ 14
│
GB
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IE 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
1) Peel the onions and chop them with the liquidiser. Wash, peel and cut the
carrots into slices. Peel and rinse the potatoes, then cut them into approx. 2
cm cubes.
2) 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.
3) 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.