Silvercrest SSMS 600 D3 Bedienungsanleitung Seite 19

Recipes
Cream of Vegetable Soup
2 – 4 People
Ingredients
■ 2 – 3 tbsp Cooking oil
■ 200 g Onions
■ 200 g Potatoes (specially suitable are floury varieties)
■ 200 g Carrots
■ 350 – 400 ml Vegetable stock (fresh or instant)
■ Salt, Pepper, Nutmeg
■ 5 g Parsley
Preparation
1) Peel and finely chop the onions . Wash, peel and cut the carrots into slices .
Peel and rinse the potatoes, then cut them into approx . 2 cm cubes .
2) Heat the oil in a pan, sauté the onions until glassy . Add the carrots and pota-
toes and sauté them also . Pour in sufficient broth so that the vegetables are
well covered and then boil everything for 10 – 15 minutes until soft . If nec-
essary, add more broth if the vegetables are no longer completely covered .
3) Wash the parsley, shake it dry and remove the stems . Break the parsley
into large pieces and add them to the soup . Puree everything with the
hand blender 5 for about 1 minute . Season with salt, pepper and grated
nutmeg .
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