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Example recipes
Ingredients Instructions
Soups/Starters
Cream of Vegetable Soup
250 g
125 g
100 g
1
1l
1Cup
1table-
spoon
potatoes
carrots
celery
onion
meatstock
Crème fraîche
or cream
chopped herbs
salt, pepper
Wash and peel the potatoes, carrots, celery, and onion, and
chop them into pieces. Add the chopped vegetables to 1/3 of
the meat stock and bring to the boil. Cook for 10 minutes.
Leave the vegetables and stock to cool, then blend finely at
blender Speed 2. Bring the rest of the meat stock to the boil
in a pot, add the vegetable purée, and bring briefly to the boil
again.
Season to taste with the Crème fraîche, salt and pepper
Sprinkle with the chopped herbs, and serve.
Cold tomato soup
750 g
1
3table-
spoons
1 cup
1
2 table-
spoons
1 table-
spoon
tomatoes
onion
olive oil
Crème fraîche
lemon
Balsamic vinegar
chopped basil leaves
salt, pepper, sugar
Cut the tomatoes open crosswise and blanch with hot water.
Skin the tomatoes and cut into large pieces. Peel the onions
and cut into pieces.
Put the tomatoes and onion in the blender and mix to a fine
pure at Speed 2.
Add the lemon juice, oil, and vinegar. Season to taste with the
salt, pepper, and sugar. Stir in the Crème fraîche.
Cream of Carrot soup
500 g
1/2 l
1/8 l
1/8 l
carrots
vegetable stock
cream
white wine
chervil, parsley, salt,
pepper, sugar
Wash and peel the carrots, and chop into pieces. Boil in 1/4 l
vegetable stock for around 15 minutes. Leave to cool for a
short time. Mix at blender Speed 2, then put them back in the
pot. Add the rest of the stock and heat up the soup again.
Add the white wine and cream to taste.