Soups & starters
Switzerland
Barley soup
Total cooking time: approx.
Utensils: Bowl with lid (2 Iitre capacity) Ingredients
2 tbsp butter or margarine (20 g)
1onion (50 g), finely chopped
15g celery, diced
1 | leek (130 g), in rings |
3white cabbage leaves (100 g) in strips
200g veal bones
50g streaky bacon, in strips
50g barley grains
700 ml | meat stock |
| pepper |
4 | wiener sausages (300 g) |
Netherlands
Mushroom soup
Total cooking time: approx.
Utensils: Bowl with lid (2 litre capacity) Ingredients
200 g | mushrooms, sliced |
1 | onion (50 g), finely chopped |
300 ml | meat stock |
300 ml | cream |
21/2 tbsp plain flour (25 g)
21/2 tbsp butter or margarine (25 g)
| salt & pepper |
1 | egg yolk |
150 g | crème fraiche |
Germany
Camembert toast
Total cooking time: approx.
Utensils: Flat dish Ingredients
4 | slices of bread for toasting (80 g) |
2 tbsp | butter or margarine (20 g) |
150 g | camembert |
4 tsp | cranberry jelly (40 g) |
| cayenne pepper |
1.Put the butter and diced onion in the dish and steam
with the lid on the dish.
approx. 
800 W
2.Add the vegetables to the dish. Then add the bones, the strips of bacon and the barley and fill with the meat stock. Season with pepper and cook with the lid on.
1.
800 W
2.
400 W
3.Chop the sausages into small pieces and heat them for
5minutes in the dish.
4.After cooking, let the soup stand for 5 minutes. Take the bones out of the soup before serving.
1.Put the vegetables with the meat stock in the dish and
cook with the lid on.
800 W
2.Puree all the ingredients in a food processor. Add the cream.
3.Rub the flour and butter into a dough and stir into the mushroom soup until smooth. Season with salt and
pepper, cover and cook. Stir again after cooking.
800 W
4.Mix the egg yolk with the crème fraiche, stir into the soup little by little. Heat the whole mixture again for a
short time, but do not allow it to boil!
800 W
Allow the soup to stand for approximately 5 minutes once cooked.
1.Toast the bread and spread with butter.
2.Cut the Camembert into slices and arrange on top of the toast. Put the Cranberry jelly in the middle of the cheese and sprinkle with Cayenne pepper.
3.Place the toast on a plate and heat.
approx 11/2-21/2 min. 
800 W
Tip: You can vary this recipe according to your taste. For example, you can use fresh mushrooms and grated cheese or cooked ham, asparagus and Emmental cheese.
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