Binatone SGB-9903: Cream of mushroom soup Potato soup with broccoli and cheese Cream of pumpkin and squash soup

Cream — ½ cup

Chicken broth — ½ litre

Stew zucchini, onions and garlic with oil in a frying pan without a

lid. Vegetables should be soft but not browned. Process the stewed

vegetables using the blender. Add broth, cream and curry and

process again thoroughly. Put the soup into a pan and on low heat

bring it up to a boil, when the soup starts boiling, remove it and

serve.

Cream of mushroom soup

Butter — 60 g

Mushrooms — 250 g

Chicken broth — 560 ml

French mustard — 1 teaspoon

Cream — 125 ml

Chopped Chives — 1 table spoon

Mince or finely chop the mushrooms. Melt the butter in a pan, add

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

mustard and cream. Bring to a boil. Cool slightly down and pour the

soup into the blender, blend until smooth. Add chives, pour again into

the casserole and heat without bringing to a boil.

Potato soup with broccoli and cheese

Olive oil — 2 table spoons

Potato — 2 pieces

Bulb onion — 1 piece

Broccoli — 225 g

Blue cheese (Roquefort type) — 125 g

Vegetable broth — 1 lt

Cream 33% — 150 ml

Pinch of paprika, salt, pepper

Cut potatoes into cubes, mince the onion. Melt the butter in a large

pan, add potatoes and onion. Brown them for 5 minutes while stirring.

Put aside some broccoli florets for decoration, add the remaining

broccoli to the pan. Add cheese and vegetable broth. Bring to the

boil, reduce the heat and cook for 25 minutes until potatoes are

cooked. Blend the soup until smooth and add cream and seasoning to

taste. Boil the reserved broccoli florets in boiling salted water for 7

minutes. Pour soup into plates, decorate with the reserved broccoli,

sprinkle with paprika.

Cream of pumpkin and squash soup

Pumpkin– 900 g

Squash — 750 g

Bulb onion — 125 g

Garlic — 1 clove

Dried coriander seeds — 1 teaspoon

Butter — 125 g

Vegetable broth from cubes — 600 ml

Milk — 500 ml

Salt, black pepper powder — to taste

A bit of sour cream and herbs for decoration

Cut the pumpkin and the squash into cubes, cut the onion into rings,

mince the garlic, crush coriander seeds. Place all ingredients onto a

baking sheet and coat them with melted butter, put into a hot oven

(180

0

C) for 20 minutes. Place cooked vegetables, hot broth and

milk into the blender and process until smooth, pour into plates,

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