Sharp R-85ST-A Soup and Starters, Onion soup, Crab soup, Barley soup from the Grisons Canton

R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 37

Soup and Starters

France

Onion soup

Soupe à l'oignon et au fromage

Total cooking time: approx. 15-18 minutes

Utensils required: bowl with lid (2 litres size) 4 soup bowls (x 200 ml)

Ingredients

1	tbsp	butter or margarine
2		onions (100 g), sliced
800	ml	meat stock
		salt & pepper
2		slices of bread for toasting
4 tbsp		grated cheese

Recipes

2.Add the meat stock, wine and Madeira together with the crab meat and the seasoning to the vegetables. Cover and microwave.

7-9 min. 450 W

3.Remove the bay leaf and the peppercorns from the soup. Blend the flour with a little cold water and add to the soup. Add the cream, stir it in and reheat.

2-3 min. 900 W

4.Stir the soup and leave it to stand for about 5 minutes. Add the butter shortly before serving.

Preparation

1.Place the butter cut up into pieces in the bowl. Add the sliced onion, the meat stock and the seasoning. Cover and microwave.

9-11 min. 900 W

2.Toast the slices of bread, cut them into cubes and divide them among the soup bowls. Pour the soup over the toast cubes and sprinkle on the cheese.

3.Place the bowls on the turntable, use the top grill and brown the cheese topping.

6-7 min.

Sweden

Crab soup

Kräftsoppa

Total cooking time: approx. 11-15 minutes

Utensils required: bowl with lid (2 litres size)

Ingredients

1		onion (50 g), finely chopped
50	g	carrots, sliced
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

Preparation

1.Place the vegetables with 2 tbsp of the fat in the bowl. Cover and microwave.

2-3 min. 900 W

Switzerland

Barley soup from the Grisons Canton

Bündner Gerstensuppe

Total cooking time: approx. 27-34 minutes

Utensils required: bowl with lid (3 litres size)

Ingredients

2	tbsp	butter or margarine (20 g)
1		onion (50 g), finely chopped
1-2		carrots (130 g), sliced
15	g	celery, diced
1		leek (130 g), cut in rings
3		white cabbage leaves (100 g), shredded
200	g	veal bones

50streaky bacon, shredded pepper

50 g barleycorns

700 ml meat stock

4frankfurters

Preparation

1.Put the butter and the onion in the bowl. Cover and cook.

1-2 min. 900 W

2.Put the vegetables in the bowl. Add the bones, streaky bacon and barley and top up with meat stock. Season with salt. Cover and microwave.

1.	9-11 min.	900 W
2.	17-21 min.	450 W

3.Cut up the sausages in small pieces and heat them in the bowl for the last 5 minutes.

4.Let the soup stand for about 5 minutes after cooking. Remove the bones from the soup shortly before serving.

ENGLISH

GB-33