GB │ 17 ■
SSW 400 A1
Recipes
Whipped cream
Ingredients
■ 200 ml cream
Preparation
1) Pour the cream into a high-sided, unbreakable container.
2) Use the beating disc - to whip the cream for about 1 minute. Keep an eye
on the cream during whipping. Depending on fat content, temperature and
other factors, the whipping time can vary.
Cream of vegetable soup
2–4 people
Ingredients
■ 2–3 tbsp. cooking oil
■ 200 g onion
■ 200 g potatoes (floury potatoes are most suitable)
■ 200 g carrots
■ 350–400 ml vegetable stock (fresh or instant)
■ Salt, pepper, nutmeg
■ 5 g parsley
Preparation
1) Peel and finely chop the onions. Wash, peel and slice the carrots. Peel and
dice the potatoes into approx. 2cm cubes.
2) Heat the oil in a pan, sauté the onions until they become glassy. Add the car-
rots and potatoes and sauté them all together. Add stock until the vegetables
are covered and simmer everything for about 10–15 minutes until they are
soft. Add stock occasionally as required to keep the vegetables covered.
3) Wash the parsley, shake it dry and remove the stalks. Tear up the parsley and
add it to the soup. Puree everything with the meat and vegetable blade for
about 1 minute. Season with salt, pepper and nutmeg to taste.
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