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Verfügbare Sprachen
Verfügbare Sprachen
3. Meanwhile place for the salsa verde anchovy fillets, parsley, capers, lemon juice
and oil into blender jug and secure lid and measuring cap. Dial to CHOP. Process
for 30 – 40 seconds or until combined. Transfer to a bowl and set aside to serve
later this salsa verde together with the soup. Rinse and clean blender jug.
4. Using tongs transfer roasted vegetables to blender jug. Add stock and tomato
paste and secure lid. Press SOUP button. Process for the entire program until
smooth and hot.
5. Add basil. Season to taste with salt and pepper and secure lid. Dial to PUREE.
Process for 30 seconds.
6. Divide soup among serving bowls. Drizzle salsa verde over soup. Serve.
•
Tip: Salsa verde can be transfered to an airtight container and stored in the fridge
for up to 3 days. Serve with grilled or pan-fried meats, poultry or seafood or
roasted vegetables.
S O U P S
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