Russell Hobbs RHSB 025, Инструкции и гарантия, Страница: 9 / 12

Freshly grated nutmeg, to taste
In a saucepan over medium heat, warm the cream until steam starts to
rise. Remove from the heat, add the hazelnuts and let cool. Season with
salt and pepper. Refrigerate for 1 hour.
In a soup pot over medium heat, melt the butter. Add the onion and
sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
Add the 2 cups stock and the squash puree and bring to a simmer,
stirring, then reduce the heat to medium-low. Cook, stirring, for 12 to 15
minutes. Using a stick blender or , puree the soup, adding more stock if
the soup is too thick. Season with salt, pepper and nutmeg.
Whisk the hazelnut cream until lightly foamy. Ladle the soup into
warmed bowls and top each serving with the hazelnut cream. Serves 4.
ASPARAGUS SOUP
For an ultra smooth soup, strain it through a fine sieve, or a conical
strainer that is a favorite in restaurant kitchens. A pestle is used to push
the food through the fine-mesh perforations of the sieve.
1 1/2lb. asparagus
4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
1 yellow onion, diced
3 garlic cloves, minced
1/4 cup dry vermouth
3 cups chicken stock, plus more as needed
Salt and freshly ground pepper, to taste
3/4 cup heavy cream
Snap off the tough stem ends from the asparagus spears. Cut the tips
off 8 of the spears into 2-inch lengths. Set the tips aside. Chop the
remaining asparagus into 1-inch pieces.
In a heavy soup pot over medium heat, melt the 4 Tbs. (1
⁄ 2 stick)
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