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14. Spargel und Hähnchen eisch zugeben und weitere 5 Minuten garen.
15. Mit Salz, 1 Prise Cayennepfeffer und Zitronensaft würzen.
16. Estragonblätter fein hacken und kurz vor dem Servieren untermischen.
Hühnerfrikassee mit Reis servieren.
Möhren-Orangen-Cremesuppe
Portionen: ca. 4
Zubereitungszeit: ca. 20 Minuten
Zutaten
500 g Möhren
2 EL Öl
½ TL Zucker
1 TL Currypulver
500 ml Gemüsebrühe
100 ml Orangensaft
100 ml Kokosmilch
50 grbiskerne
Salz, Pfeffer, Cayenne-Pfeffer, Ingwerpulver (nach Belieben)
Zubereitung
1. Möhren schälen, in Stücke schneiden und in den Mixtopf geben. Messbecher in den
Deckel einsetzen. Für ca. 1 Minute auf Stufe 1 und anschließend ca. 1 Minute auf
Stufe 5 zerkleinern.
2. Die zerkleinerten Möhren mit dem Spatel zum Boden verteilen.
3. Öl, Zucker und Currypulver in den Mixtopf geben und Möhren für 5 Minuten bei
120 °C auf Stufe 1 braten. Messbecher nicht einsetzen!
4. Gemüsebrühe in den Mixtopf geben und für 8 Minuten bei 120 °C auf Stufe 1 kochen.
5. Anschließend 6 Minuten auf Stufe 5 pürieren. Dazu den Messbecher in den Deckel
einsetzen.
6. Orangensaft, Kokosmilch, Salz, Cayenne-Pfeffer und Ingwerpulver in den Mixtopf
geben und für 10 Sekunden auf Stufe 4 untermengen.
7. Kürbiskerne ohne Fett in einer Pfanne rösten und in die Suppe geben.
09747_de_A5_V3.indd 3109747_de_A5_V3.indd 31 11.12.2015 13:19:3011.12.2015 13:19:30
31


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