Operation Manual

Normandy Menu
Mushroom Soup
Blend the mushrooms in the main bowl, fitted with the main
blade and the Blender m ix attachment, for 2 minutes to obtain
a smooth purée. Tip into a pan.
Next, blend the water, potato flour and salt. Add to the
mushrooms and simmer over a moderate heat for 15 to 20
minutes.
Pour into a soup tureen and add the crème fraîche.
Stir and serve.
Ingredients
(serves 4)
• 400g (14 oz)
mushrooms
• 6 level tbsp potato flour
• 750ml cold water
• 200ml (7 fl oz) cream
• Salt
Pre
-heat t
he
oven
t
o
175°
C
/
350°F (gas mark 3-4).
Pe
e
l
t
he carrot
an
d cut into slices, using the slicer disc,
st
andin
g t
he carrot
s uprigh
t in the feed tube. Cook them in
ligh
t
ly
salt
ed
water
an
d
set
aside.
Lay
the trout fillets in a buttered dish and bake for 25 minutes
in the oven.
Chop
the shallots in the mini bowl, using the pulse button.
Fry
the shallots in the rest of the butter. Add the cider and
leave to cook for 5 minutes.
Starter
Trout Fillets with Sorrel,
Shallots & Cider
Preparation: 10 min.
Cooking: 30 min.
Equipment: frying pan
Preparation: 10 min.
Cooking: 20 min.
Equipment: saucepan,
soup tureen
Main
Course
62
62
NORMANDY MENU
E2