Silvercrest SSM 600 A1 - Manual (Page 13)

11 GB
Carrot and ginger soup
Ingredients:
250 g carrots
1 clove of garlic
1 onion
20 g fresh ginger
50 g back bacon
1/2 teaspoon curry powder (medium hot)
1/2 l vegetable stock
juice of one orange
salt and pepper
to garnish: 1/2 bunch fresh chives
Preparation:
1. Wash or peel the carrots. Cut into piec-
es.
2. Peel and dice the onion.
3. Dice the bacon.
4. Peel and dice the ginger.
5. Put the bacon, onion and ginger into a
pan and sauté for 5 minutes.
6. Peel and quarter the garlic and add to
the pan together with the curry powder.
7. Add the pieces of carrot.
8. Continue to sauté for a further 5 min-
utes, stirring constantly.
9. Add the vegetable stock and bring to a
brief boil, then simmer on a low heat for
approximately 30 minutes.
10. Immerse the blender 8 in the mixture,
press and hold the On/Off switch “II” 4
and purée until fine.
11. Add the orange juice.
12. Season to taste with salt and pepper.
13. Garnish with chives.
Tomato soup
Ingredients:
2 onions
2-3 cloves of garlic
olive oil
500 g tomatoes
500 ml vegetable stock
100 g crème fraîche
Preparation:
1. Peel and quarter the onions and garlic
and sauté in a little olive oil.
2. Wash and quarter the tomatoes and
add to the pan. Fry gently.
3. Add the vegetable stock.
4. Immerse the blender 8 in the soup, set
the speed regulator 1 to medium
speed, press and hold the On/Off
switch “I” 3 and purée everything. If
necessary, adjust the speed using the
speed regulator 1.
5. Cook for approximately 10 minutes.
6. Add the crème fraîche and mix into the
soup on a low speed (press and hold
the On/Off switch “I” 3 and adjust the
speed on the sliding scale using the
speed regulator 1).
__RP66867_B4.book Seite 11 Montag, 9. Mai 2011 1:41 13