Zanussi ZM266ST manual Soups, Avocado Cream Soup, Crab Soup, Barley Soup

SOUPS

Spain

AVOCADO CREAM SOUP

Total cooking time: approx. 11-13 minutes

Utensil: dish with lid (2 l capacity) Ingredients

3avocados (600 g of flesh) lemon juice

700 ml meat stock

70 ml cream

salt & pepper

Sweden

CRAB SOUP

Total cooking time: approx. 11-15 minutes

Utensil: bowl with lid (2 l capacity) Ingredients

1onion (50 g), chopped finely

50g 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

3white peppercorns thyme

3 tbsp	flour (30 g)
100 ml	cream

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.

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.

Switzerland

BARLEY SOUP

Total cooking time approx. 27-34 minutes Utensil: bowl with lid (3 l capacity) Ingredients

2 tbsp butter or margarine (20 g)

1onion (50 g), finely chopped

1-2 carrots (130 g) sliced

15g celery, roughly chopped

1leek (130 g), cut into rings

3white cabbage leaves (100 g), in strips

200g veal bones

50g streaky bacon, cut into strips

50g barley corn

700ml 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.

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