37
-
Press the
button, and then select the blended soup function
.
-
At the end of cooking, use speed 1 or 2
to blend the soup.
-
Add the butter and cream, blend everything using the pulse function
or speed 1
for 30 seconds.
-
Pour the soup in 4 bowls and decorate with a leaf of basil and pieces of hazelnut.
PEA AND COURGETTE CREAMY SOUP
4 people,
10 min
Ingredients:
500 g of frozen peas
2 courgettes
1 onion
100 g of bacon
20 cl of single cream
20 g of butter
1 chicken stock cube
60 cl of water
Salt, pepper
Preparation
-
Defrost the peas before preparing the soup.
-
Cut off the ends of the courgettes, chop them into chunks.
-
Brown the onions in a saucepan with the butter.
-
When they are slightly brown, pour them in the bowl, add the peas, the water and the stock cube.
-
Press the
button and select the blended soup function
.
-
At the end of cooking, use speed 1 or 2
to blend the soup.
-
Add the cream and blend using the "PULSE" function
for 30 seconds.
-
Pour the soup in 4 bowls and decorate with the strips of bacon.
4-VEGETABLE GAZPACHO
4 people,
15 min
Ingredients:
5 tomatoes
1 red pepper
1 yellow pepper
1 cucumber
1 red onion
Tabasco
3 tablespoons of olive oil
1 slice of bread
Salt
Preparation
-
Peel the tomatoes, cucumber and peppers and remove the pips.
-
Peel and chop the onion.
-
Put the ingredients in a bowl, blend on speed 2
for 1 to 2 minutes with 2 spoons of oil, salt, one slice
of bread and season with Tabasco.
-
Place the mixture in the fridge for 5hrs before serving.
-
