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Krepčilna kokošja juha
600 ml kokošje jušne osnove (pripravljene z jušnimi kockami)
60 g na drobno sesekljane čebule
200 g majhnih cvetačnih cvetov
200 g korenja, narezanega na 1 cm debele koščke
200 g surovih lejev piščančjih prsi brez kože, narezanih na 1,5cm velike kocke
1 šop svežih zelišč (tj. vejice peteršilja, timijana in lovorjev list, zvezani z vrvico)
sol in sveže mlet črni poper
ZA POSTREŽBO
2 jedilni žlici sladke smetane (po želji)
1 jedilna žlica grobozrnate gorčice (po želji)
1 jedilna žlica sesekljanega svežega peteršilja
V napravo za pripravo juhe zlijte pol količine jušne osnove. Nato dodajte sestavine v naslednjem
vrstnem redu: sesekljano čebulo, cvetačne cvetove, narezano korenje, na kocke narezanega
piščanca, sveža zelišča, sol (upoštevajte, da je slana že osnova), črn poper in preostalo količino
jušne osnove. Namestite pokrov. Izberite nastavitev "juha s koščki". Medtem zmešajte sladko
smetano in gorčico. Omako zlijte v majhno skledo in jo dajte na stran.
Ko je juha skuhana, dvignite pokrov in odstranite šop zelišč. Juho postrezite vročo, z dodatkom
sesekljanega peteršilja in malce omake.
Za 4 osebe
Za orientalski pridih lahko juhi namesto gorčično-smetanove omake dodate sojino omako,
rižev kis in sesekljan svež koriander.
Zelenjavna juha
150 g pora, narezanega na tanke kolobarje
150 g korenja, sesekljanega na kocke
100 g bučk, sesekljanih na kocke
150 g repe, sesekljane na kocke
100 g sesekljane čebule
1 strok česna, olupljen
1 vejica zelene, narezana na tanke kolobarje
700 ml vode
sol, poper
ZA POSTREŽBO
Malce ementalca ali naribanega francoskega sira Comté, krutoni.
Vse sestavine zložite v napravo za pripravo juhe. Izberite nastavitev "juha s koščki".
Postrezite z naribanim sirom in krutoni, prepraženimi na maslu.
Če želite bolj nasitno juho in jo postreči kot glavno jed, namesto 100g korenja in 100g
pora uporabite 250g krompirja.
62


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