Manual Silvercrest SKM 550 B1 - IAN 43111 (page 102 of 121) (English, German, Dutch)

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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

Stove:

Heating: Hotplate

Cooking time: Carrots approx. 20 minutes

Microwave:

Power level: 600 Watt

Cooking time: Carrots approx. 10 minutes

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.

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

Oven:

Shelf height: 2

Heating: E: Top and bottom heat

at 200°C (preheated)

G: Mark 3

Baking time: 25 - 30 minutes

Microwave:

Power level: 360 Watt

Baking time: 10 - 15 minutes

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.

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Silvercrest SKM 550 B1 - IAN 43111 Manual

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