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168 Soups and starters
Settings: Step 1
Function: Steam cooking
Temperature: 100°C
Duration: 12-15 minutes
Settings: Step 3
Function: Steam cooking
Temperature: 95°C
Duration: 2 minutes
Cream of carrot soup
1Place the carrots, onions,
butter, garlic, stock and
paprika into a solid container
and cook (see below for set-
tings).
2Allow to cool slightly, and
then liquidise the soup in a
food processor or blender.
3Season well with salt and
pepper and stir in the sour
cream. Pour the soup back into a
solid steam oven container and
heat up (see below for settings).
4Garnish with chopped
parsley and serve.
Serves 4
Ingredients
500 g diced carrots
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40 g butter
1 crushed garlic clove
750 ml vegetable stock
1 tsp paprika
125 ml sour cream
Salt
Freshly ground pepper
1 tbsp chopped parsley