Инструкция по эксплуатации Binatone BL-661 — страница 7

Tartar sauce

Pickled cucumbers 4 pieces Garlic 5-6 cloves Mayonnaise 250 g Mince cucumbers and garlic in the blender pour mayonnaise over mix thoroughly and put into a fridge for 15 minutes The sauce is ready.

Creamy Zucchini soup

2 medium sized Zucchini cut into segments Butter 2 table spoons Bulb onions (minced) 2 table spoons Garlic 1 large clove Curry powder 1 teaspoon Cream ½ cup Chicken broth ½ litre8 Stew zucchini onions and garlic with oil in a frying pan without a lid Vegetables should be soft but not browned Process the stewed vegetables using the blender Add broth cream and curry and process again thoroughly Put the soup into a pan and on low heat bring it up to a boil when the soup starts boiling remove it and serve.

Cream of mushroom soup

Butter 60 g Mushrooms 250 g Chicken broth 560 ml French mustard 1 teaspoon Cream 125 ml Chopped Chives 1 table spoon Mince or finely chop the mushrooms Melt the butter in a pan add mushrooms and cook stirring until the mushrooms are soft Add broth mustard and cream Bring to a boil Cool slightly down and pour the soup into the blender blend until smooth Add chives pour again into the casserole and heat without bringing to a boil.

Potato soup with broccoli and cheese

Olive oil 2 table spoons Potato 2 pieces Bulb onion 1 piece Broccoli 225 g Blue cheese (Roquefort type) 125 g Vegetable broth 1 lt Cream 33% 150 ml Pinch of paprika salt pepper Cut potatoes into cubes mince the onion Melt the butter in a large pan add potatoes and onion Brown them for 5 minutes while stirring Put aside some broccoli florets for decoration add the remaining broccoli to the pan Add cheese and vegetable broth Bring to the boil reduce the heat and cook for 25 minutes until potatoes are cooked Blend the soup until smooth and add cream and seasoning to taste Boil the reserved broccoli florets in boiling salted water for 7 minutes Pour soup into plates decorate with the reserved broccoli sprinkle with paprika.