DOCUMENT

136 Spring vegetable soup Serves 4 | Preparation time 55 (50) minutes Ingredients 150 g celeriac | in thin strips 3 carrots (60 g each) | in thin strips 200 g spring onions | sliced at an angle 100 g sugar snap peas 600 ml vegetable stock 1 medium egg 1 tbsp. breadcrumbs Salt Pepper Nutmeg 1 tbsp. chervil | chopped 1 tbsp. parsley | chopped For the garnish: 1 tbsp. parsley | chopped Accessories: Solid cooking container Preparation Put the celeriac, carrots, spring onions, sugar snap peas and half of the vegetable stock in a solid cooking container and cook using the settings indicated for cooking stage 1. At the end of the cooking time, add the remaining vegetable stock and continue to cook using the settings indicated for cooking stage 2. Mix together the egg, breadcrumbs, salt, pepper, nutmeg and chopped herbs, add to the spring vegetable soup and cook using the settings indicated for cooking stage 3. Season the soup with salt and pepper to taste, garnish with chopped parsley and serve. Settings Cooking stage 1 Temperature: 100 (120) °C Duration: 10 (5) minutes Cooking stage 2 Temperature: 95 °C Duration: 2 minutes Cooking stage 3 Temperature: 95 °C Duration: 2 minutes