Binatone BL 661 用户手册
8
Stew zucchini, onions and garlic with oil in a frying pan without
a lid. Vegetables should be soft but not browned. Process the
stewed vegetables using the blender. Add broth, cream and curry
and process again thoroughly. Put the soup into a pan and on low
heat bring it up to a boil, when the soup starts boiling, remove it
and serve.
stewed vegetables using the blender. Add broth, cream and curry
and process again thoroughly. Put the soup into a pan and on low
heat bring it up to a boil, when the soup starts boiling, remove it
and serve.
Cream of mushroom soup
Butter — 60 g
Mushrooms — 250 g
Chicken broth — 560 ml
French mustard — 1 teaspoon
Cream — 125 ml
Chopped Chives — 1 table spoon
Mince or finely chop the mushrooms. Melt the butter in a pan, add
Mushrooms — 250 g
Chicken broth — 560 ml
French mustard — 1 teaspoon
Cream — 125 ml
Chopped Chives — 1 table spoon
Mince or finely chop the mushrooms. Melt the butter in a pan, add
mushrooms and cook stirring until the mushrooms are soft. Add broth,
mustard and cream. Bring to a boil. Cool slightly down and pour the
soup into the blender, blend until smooth. Add chives, pour again into
the casserole and heat without bringing to a boil.
mustard and cream. Bring to a boil. Cool slightly down and pour the
soup into the blender, blend until smooth. Add chives, pour again into
the casserole and heat without bringing to a boil.
Potato soup with broccoli and cheese
Olive oil — 2 table spoons
Potato — 2 pieces
Bulb onion — 1 piece
Broccoli — 225 g
Blue cheese (Roquefort type) — 125 g
Vegetable broth — 1 lt
Cream 33% — 150 ml
Pinch of paprika, salt, pepper
Cut potatoes into cubes, mince the onion. Melt the butter in a large
Potato — 2 pieces
Bulb onion — 1 piece
Broccoli — 225 g
Blue cheese (Roquefort type) — 125 g
Vegetable broth — 1 lt
Cream 33% — 150 ml
Pinch of paprika, salt, pepper
Cut potatoes into cubes, mince the onion. Melt the butter in a large
pan, add potatoes and onion. Brown them for 5 minutes while stirring.
Put aside some broccoli florets for decoration, add the remaining
broccoli to the pan. Add cheese and vegetable broth. Bring to the
boil, reduce the heat and cook for 25 minutes until potatoes are
cooked. Blend the soup until smooth and add cream and seasoning to
taste. Boil the reserved broccoli florets in boiling salted water for 7
minutes. Pour soup into plates, decorate with the reserved broccoli,
sprinkle with paprika.
Put aside some broccoli florets for decoration, add the remaining
broccoli to the pan. Add cheese and vegetable broth. Bring to the
boil, reduce the heat and cook for 25 minutes until potatoes are
cooked. Blend the soup until smooth and add cream and seasoning to
taste. Boil the reserved broccoli florets in boiling salted water for 7
minutes. Pour soup into plates, decorate with the reserved broccoli,
sprinkle with paprika.
Cream of pumpkin and squash soup
Pumpkin– 900 g
Squash — 750 g
Bulb onion — 125 g
Garlic — 1 clove
Dried coriander seeds — 1 teaspoon
Butter — 125 g
Vegetable broth from cubes — 600 ml
Milk — 500 ml
Salt, black pepper powder — to taste
A bit of sour cream and herbs for decoration
Squash — 750 g
Bulb onion — 125 g
Garlic — 1 clove
Dried coriander seeds — 1 teaspoon
Butter — 125 g
Vegetable broth from cubes — 600 ml
Milk — 500 ml
Salt, black pepper powder — to taste
A bit of sour cream and herbs for decoration
Cut the pumpkin and the squash into cubes, cut the onion into rings,
mince the garlic, crush coriander seeds. Place all ingredients onto a
baking sheet and coat them with melted butter, put into a hot oven
(180
mince the garlic, crush coriander seeds. Place all ingredients onto a
baking sheet and coat them with melted butter, put into a hot oven
(180
0
C) for 20 minutes. Place cooked vegetables, hot broth and
milk into the blender by portions and process until smooth, pour
into plates, decorate with greens, add sour cream. Serve with
croutons.
into plates, decorate with greens, add sour cream. Serve with
croutons.