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35
NL
• 1 teentje knoflook
• 45 cl runderbouillon
• 4 porties La Vache-qui-rit©
• Zout, peper
DECORATIE
• Kervel
• Balsamicoazijn
Doe de groenten en de runderbouillon in de soepmaker. Voeg de kaas toe. Breng op smaak met
zout en peper. Kies het programma « smooth soup ».
Dien deze granaatappelkleurige soep op met blaadjes kervel en enkele druppels balsamicoazijn.
Biet is een groente die goed te combineren is met talloze andere ingrediënten. Zo kunt u
naar wens met gebakken spekjes afwerken of zelfs met blokjes gebakken foie gras, voor
een feestelijk gerecht.
Velouté van tomaten met basilicum
• 700 g gepelde tomaten, ontpit en in kwartjes gesneden
• 60 g fijngehakte ui
• 1 teentje knoflook, gepeld
• 1 klontje boter
• 1 afgestreken el maïszetmeel
• 2 el mascarpone
• 50 cl groentebouillon
• 10 fijngehakte blaadjes basilicum
• 2 el geroosterde en fijngehakte pijnboompitten
• 2 el geraspte parmezaan
• Zout, peper
Los het zetmeel op in wat water.
Doe de tomaten, de ui, de knoflook, de boter, het opgeloste zetmeel, de mascarpone, de
groentebouillon in de soepmaker. Breng op smaak met wat zout (de bouillon is al licht gezouten)
en peper. Kies het programma « smooth soup ».
Dien de soep op met de fijngehakte pijnboompitten, basilicum en parmezaan.
Deze zijdeachtige velouté kan warm of koud worden gegeten.
Velouté van prei met roquefort
• 400 g preiwit, in ringen gesneden
• 60 g fijngehakte witte ui
• 100 g aardappelen, in kleine blokjes gesneden
• 15 g zetmeel
• 60 cl kippenbouillon
• 60 g roquefort
• Zout
DECORATIE
• Enkele gepelde walnoten
• Walnotenolie
• 5-bessenpeper uit de molen
Los het zetmeel op in wat koude bouillon.
Doe de groenten, het zetmeel, de bouillon en de roquefort in de soepmaker. Breng op smaak met
zout. Kies het programma « smooth soup ».
35


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