SOUPS & STARTERS
France
ONION SOUP
Total cooking time: approx. 14 - 17 minutes
Utensils: bowl with lid (2 litre capacity) 4 soup bowls (200 ml)
Ingredients
1 tbsp butter or margarine
2onions (100 g), sliced
800ml meat stock salt & pepper
2slices of bread for toasting
4 tbsp grated cheese (40 g)
Sweden
CRAB SOUP
Total cooking time: approx.
Utensils: bowl with lid (2 litre capacity) Ingredients
1onion (50 g), finely chopped
50g 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 |
3 | white peppercorns |
| thyme |
3 tbsp | flour (30 g) |
100 ml | cream |
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.
1.Place the vegetables with 2 tbsp of the fat in the bowl. Cover and microwave.
2-3 min. 900 W
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.
4.Stir the soup and leave it to stand for about 5 minutes. Add the butter shortly before serving.
Switzerland
BARLEY SOUP
Total cooking time: approx.
Utensils: bowl with lid (2 litre capacity) Ingredients
2 tbsp butter or margarine (20 g)
1onion (50 g), finely chopped
15g celery, diced
1leek (130 g), cut in rings
3white cabbage leaves (100 g), shredded
200g veal bones
50g streaky bacon, shredded pepper
50g barleycorns
700ml meat stock
4frankfurters
1.Put the butter and the onion in the bowl. Cover and cook.
approx. 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.
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.
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