Carrot soup

Ingredients:

500 g Carrots

250 ml Water

500 ml Meat stock (glass)

125 ml Cream

125 ml White wine Salt

Pepper

50 g cold Butter Fresh Chervil

Preparation:

Wash and peel the carrots.

Cut them small enough to fit into the mixer.

Put the 250 ml of water into a saucepan and cook the carrots in it for 20 minutes.

Then puree all of it in a mixer until no large pieces are left over. Afterwards, put the pureed carrots back into the pot.

Now add in the meat stock, cream and white wine.

Heat the soup up and flavour it to taste.

Blend the butter into the soup in small pieces and then serve it with the chervil.

Stove:

 

Heating:

Hotplate

Cooking time:

Carrots approx. 20 minutes

Microwave:

 

Power level:

600 Watt

Cooking time:

Carrots approx. 10 minutes

Soufflé with Crabmeat

Ingredients:

40 g Butter

20 g Flour

250 ml Milk

1 pinch Sugar

150 g Gouda cheese

200 g Crabmeat

4 Egg yolks

4 Egg whites

Butter for the mould

Preparation:

Heat the butter and flour and then add the milk and sugar by stirring.

Bring the whole to the boil.

Shred the cheese in the food processor with the grating disc and then stir it into the sauce.

Now fold in the crab meat.

Whisk the egg yolks and fold them in.

Beat the egg whites until stiff and fold them in.

Grease a baking mould or several small serving moulds and fill them with the mixture.

Bake the soufflés immediately and serve them straight away.

Oven:

 

Shelf height:

2

Heating:

E: Top and bottom heat at 200°

 

( preheated)

 

G: Mark 3

Baking time:

25 - 30 minutes

Microwave:

 

Power level:

360 Watt

Baking time:

10 - 15 minutes

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Silvercrest SKM 550 A1 manual Carrot soup, Soufflé with Crabmeat, Stove Heating Hotplate Cooking time, Preheated, Mark

SKM 550 A1 specifications

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