Binatone NB-7703: Italian tomato sauce Tatar sauce Velvety soup with zucchinis Thick mushroom soup Potato soup with broccoli and cheese

vegetables and pasta. It is also good with fish and meat dishes.

Italian tomato sauce

Tomatoes – 4-6

Onions – 40 gm

Garlic – 2 cloves

Celeries – 40 gm

Parsley greens

Basil – several leaves

Vegetable oil – 2-4 table-spoons

Salt, pepper – to your taste

Blend all the ingredients, salt and pepper to your taste. Put it

into a pan and stew for several minutes, always stirring.

Tatar sauce

Pickled cucumbers - 4

Garlic – 5-6 cloves

Mayonnaise – 250 gm

Chop the cucumbers and garlic in the blender, add mayon-

naise, blend carefully and put into the fridge for 15 minutes.

Velvety soup with zucchinis

2 mid-sized sliced zucchinis

Butter - 2 table-spoons

Onions (thin-sliced) – 2 table-spoons

Garlic - 1 big clove

Curry powder - 1 tea-spoon

Cream – 1/2 glass

Chicken broth – 1/2 l

Stew zucchinis, onions and garlic with butter uncovered in a

frying pan. The vegetables must be soft, but not fried. Chop the

stewed vegetables in the blender. Add the broth, cream and

curry and blend again carefully. Simmer until the soup boils, take

off and serve.

Thick mushroom soup

Butter – 60 gm

Mushrooms – 250 gm

Chicken broth – 560 ml

French mustard – 1 tea-spoon

Cream - 125 ml

Chives (sliced) – 1 table-spoon

Chop the mushrooms. Melt the butter in a pan add the mush-

rooms and cook, stirring, until the mushrooms are soft. Add the

broth, mustard and cream, boil. Cool a little and pour the soup into

the blender, blend until smooth. Add chives, put the soup back

into the pan and warm without boiling.

Potato soup with broccoli and cheese

Olive oil – 2 table-spoons

Potatoes – 2

Onions – 1

Broccoli – 225 gm

Blue cheese (like Roquefort) – 125 gm

Vegetable bullion – 1 l

Cream 33 % fat – 150 ml

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