Soups
Cream of carrot soup
For 4 persons
400 g carrots
½ dessert spoon curry powder
7 dl bouillon
2 ½ dl sour single cream
Salt, pepper (one pinch of each)
1–2 dessert spoon Grand Marnier
1 dessert spoon butter
Fry
the diced carrots in some cooking butter, sprinkle with curry powder and
deglaze with the bouillon. Allow to boil for 20 minutes.
Puree
using the multi purpose blade directly in the pan. Add the remaining
ingredients and whip them up into a slight foam and garnish with sour cream.
Cream of mushroom soup
For 4 persons
250 g mushrooms
1 small onion
40 g butter
1 dessert spoon flour
1 l bouillon
100 g crème fraîche
Parsley
Wash the fresh mushrooms and cut them into
quarters. Fry the finely-chopped onion with the mushrooms in butter for about
five minutes. Take out a few of the fried mushrooms and put them to one side
for the garnish. Dust the remaining mushrooms in flour, steam them with the
bouillon and allow to boil for 15 minutes. Using the multi purpose blade
directly in the pan, work these ingredients into a fine puree. Finally mix in
the crème fraîche, add the mushrooms you had put to one side, add vegetables to
taste and sprinkle with freshly-ground parsley from the processor.
Cream of asparagus soup
For 4 persons
300 g asparagus
40 g butter
40 g flour
Salt, pepper
1 dessert spoon bouillon
7 dl water
1 dl double cream
Some parsley
½ tablespoon sugar
Wash
the asparagus, peel it well and cut it into pieces. Boil the asparagus in 7 dl
of lightly-salted and sugared water until the pieces are soft.
Remove
the asparagus tips and put them to one side to use later.
Puree
the rest in the pan using the meat and vegetable blade. In a second pan, heat
the butter and add the flour to make a roux sauce.
Now add the strained asparagus. Add the
bouillon and the double cream and while bringing this to the boil, finely
strain again using the meat and vegetable blade. Before serving, add seasoning
and fresh parsley to taste.
Wild mushroom’s soup
For 4 persons
½ lb (250g) wild mushrooms
1 shallot
½ stick (40g) butter
1Tbs oil
1 spring thyme
1Tbs cake flour
1 litter stock
½ cup heavy cream, cold
Salt and pepper, to taste
Parsley, to garnish
Chop the mushrooms roughly. Cut shallots in small dices and brown slowly in butter and oil. Add mushrooms, season with salt. Add thyme. When the mushrooms have lost the water and the pan is nearly dry, add the flour and roast until the color changes into a light sandy. Add stock and cook for about 15 minutes. Add cream and heat it up again. Add parsley, remove the thyme spring and blend using the Multipurpose blade. Pour the soup into cups. Using the BEATER, whip the cream and top the soup. Sprinkle pepper.
Vanilla scented Carrot soup with Parsley croutons
For 4 persons
400g (2 cups) carrots
1 Parsnip, chopped
1 onion, chopped
½ bourbon vanilla, marc
8 dl (3.5 cups) Broth
2 dl (7oz) cream
Pinch of salt
Pinch Cayenne Pfeffer
1Tbs Oil
1Tbs Butter
Croutons
4 Tbs Butter
4 slices toast bread, without rinds
Few drops of oil
1 garlic glove
Parsley
Sweat the onion in butter and oil. Add carrots and parsnips. Sweat for 5 more minutes. Season with salt, pepper and cayenne. Add broth and simmer for around 20 minutes.
Meanwhile, cut the toast slices into dices. Blend the butter, parsley and a pinch of salt in the processor. On a skillet, heat up the butter with a few drops of oil. Crush garlic glove and add. Place the bread dices in the pan and sauté over low heat until golden brown. Let cool down on kitchen paper.
Attach the Multipurpose blade, and blend the soup until smooth. Add the cream and froth the soup using the beater. Serve with the croutons.
