senya SYCK-HB006 Notice D'utilisation page 37

- Press the button, and then select the blended soup function
- At the end of cooking, use speed 1 or 2
- Add the butter and cream, blend everything using the pulse function
- Pour the soup in 4 bowls and decorate with a leaf of basil and pieces of hazelnut.
PEA AND COURGETTE CREAMY SOUP
4 people, 10 min
Ingredients:

500 g of frozen peas

2 courgettes

1 onion

100 g of bacon

20 cl of single cream

20 g of butter

1 chicken stock cube

60 cl of water

Salt, pepper
Preparation
- Defrost the peas before preparing the soup.
- Cut off the ends of the courgettes, chop them into chunks.
- Brown the onions in a saucepan with the butter.
- When they are slightly brown, pour them in the bowl, add the peas, the water and the stock cube.
- Press the button and select the blended soup function
- At the end of cooking, use speed 1 or 2
- Add the cream and blend using the "PULSE" function
- Pour the soup in 4 bowls and decorate with the strips of bacon.
4-VEGETABLE GAZPACHO
4 people, 15 min
Ingredients:

5 tomatoes

1 red pepper

1 yellow pepper

1 cucumber

1 red onion

Tabasco

3 tablespoons of olive oil

1 slice of bread

Salt
Preparation
- Peel the tomatoes, cucumber and peppers and remove the pips.
- Peel and chop the onion.
- Put the ingredients in a bowl, blend on speed 2
of bread and season with Tabasco.
- Place the mixture in the fridge for 5hrs before serving.
-
.
to blend the soup.
.
to blend the soup.
for 30 seconds.
for 1 to 2 minutes with 2 spoons of oil, salt, one slice
37
or speed 1 for 30 seconds.