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SSMS 600 B2
DE
AT
CH
Rezepte
Gemüse-Cremesuppe
2-4 Personen
Zutaten
2-3 EL ÖL
200 g Zwiebeln
200 g Kartoff eln (besonders geeignet sind mehlig kochende Sorten)
200 g Möhren
350-400 ml Gemüsebrühe (frisch oder Instant)
Salz, Pfeff er, Muskatnuss
5 g Petersilie
Zubereitung
Zwiebeln abziehen und fein wür
feln. Möhren waschen, schälen und in 1)
Scheiben schneiden. Kartoff eln schälen, abspülen und in ca. 2 cm große
Würfel schneiden.
Öl in einem Topf erhitzen, Zwiebeln darin glasig dünsten. Möhren und 2)
Kartoff eln hinzufügen, mitdünsten. So viel Brühe angießen, dass das Gemüse
gut bedeckt ist und alles 10-15 Minuten weich kochen lassen. Bei Bedarf
zwischendurch Brühe hinzugießen, falls das Gemüse nicht mehr bedeckt ist.
Petersilie waschen, trocken schütteln und Stiele entfernen. Petersilie in grobe 3)
Stücke reißen und zur Suppe geben. Alles mit dem Stabmixer 5 für etwa
1 Minute pürieren. Mit Salz, Pfeff er und geriebener Muskatnuss abschme-
cken.
16


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