Gastroback DesIgn Wok Advanced Pro, Руководство по эксплуатации, Страница: 73 / 88

73
French onion soup
Makes 4 – 6 servings
Ingredients:
2 tablespoons butter
1 tablespoon (15 ml) oil
6 medium brown onions, finely sliced
1 clove of garlic, crushed
2 tablespoons of all purpose flour
approx. 250 ml red wine
1 teaspoon chopped fresh thyme
approx. 1.2 L beef stock
1 tablespoon brown sugar
Method:
1. Set the wok temperature to ›High
Sear‹. Add oil, butter, onions and
garlic to the wok. Stir-fry the onions
until they have a golden color.
2. Add flour and cook for 1 minute.
Then add wine and thyme and allow
the liquid to reduce by half.
3. Add beef stock and brown sugar,
bring the soup to a boil. Reduce the
temperature to heat setting 2; sim-
mer the soup for 30 minutes. Add
salt and pepper if desired before
serving.
Serve with cheese croutons.
Moroccan butternut squash soup
Makes 4 – 6 servings
Ingredients:
2 tablespoons (30 ml) cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoon paprika
2 teaspoons ground white pepper
approx. 500 g Butternut squash, peeled
and diced
approx. 1 L chicken stock
approx. 310 ml sour cream
¼ cup fresh cilantro, finely chopped
Method:
1. Set the wok temperature to ›High
Sear‹. Add oil to the wok. Sauté oni-
ons, garlic, and ground spices for 2
minutes.
2. Add squash to coat with onion and
spice mix, then add the stock and
bring the mixture to a boil.
3. Reduce temperature to heat setting
2, place the lid on and cook the soup
for 20 minutes. Once the pumpkin is
tender when pierced with a fork,
transfer the mixture to a blender to
puree.
4. Return mixture to the wok to heat
through, check the seasoning before
serving.
Serve with a dollop of sour cream and
cilantro.
Note:
Use caution when blending hot ingre-
dients. Allow ingredients to cool
before placing into blending jug.