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Soups
Spain
Avocado soup
Total cooking time: approx. 11-13 minutes
Utensils: Dish with lid (2 l capacity)
Ingredients
3 avocados (600 g of flesh)
lemon juice
700 ml meat stock
70 ml cream
salt & pepper
1. Peel the soft, ripe avocados, remove the stones, cut the
flesh into pieces and purée. Save two thin slices to
decorate each portion and sprinkle with lemon juice.
2. Put the meat stock, avocados and cream into a dish,
season with salt and pepper and cook with the lid on.
Stir occasionally.
11-13 min. 900 W
3. Stir the soup until it is creamy and decorate with the
saved avocado slices. After cooking allow the soup to
stand for approx. 5 minutes.
Switzerland
Barley soup
Total cooking time approx. 27-34 minutes
Utensils: Bowl with lid (3 l capacity)
Ingredients
2 tbsp butter or margarine (20 g)
1 onion (50 g), finely chopped
1-2 carrots (130 g) sliced
15 g celery, roughly chopped
1 leek (130 g), cut into rings
3 white cabbage leaves (100 g), in strips
200 g veal bones
50 g streaky bacon, cut into strips
50 g barley corn
700 ml meat stock
pepper
4frankfurters (300 g)
1. Place the butter and chopped onion into the bowl,
cover and braise.
approx. 1-2 min. 900 W
2. Add the vegetables to the bowl. Add the bones, the
streaky bacon and the barley, and fill the bowl with the
meat stock. Season with pepper, cover and cook.
1. 9-11 min. 900 W
2. 17-21 min. 450 W
3. Chop the frankfurters into small pieces and heat with
the rest of the soup for the last five minutes.
4. Allow to stand for about 5 minutes after it has cooked.
Take the bones out just before you serve the soup.
Sweden
Crab soup
Total cooking time: approx. 11-15 minutes
Utensils: Bowl with lid (2 l capacity)
Ingredients
1 onion (50 g), chopped finely
50 g sliced carrots
3 tbsp butter or margarine (30 g)
500 ml meat stock
100 ml white wine
100 ml madeira wine
200 g tinned crab meat
1
/2
bay leaf
3 white peppercorns
thyme
3 tbsp flour (30 g)
100 ml cream
1. Place the vegetables into the bowl with the fat
(2 tbsp), cover, and heat.
2-3 min. 900 W
2. Add the meat stock, the wine, crabmeat, and seasoning
to the vegetables. Cover and cook.
7-9 min. 450 W
3. Take out the pepper corns and the bay leaf. Mix the
flour with a little cold water and stir into the soup.
Add the cream, stir well, and heat.
2-3 min. 900 W
4. Stir the soup and allow to stand for about 5 minutes.
Add the butter (1 tbsp) just before serving.
2. AG-32D-UK ENGLISH 20/05/2004 12:01 Page 27