User Manual

Stews and soups 29
SOUP:
3 onions, 200 g
2 garlic cloves
100 ml vegetable oil
10 g flour
1 kg passata
250 ml chicken stock, cold
Salt
Pepper
200 g mozzarella
Fresh herbs, e. g. oregano, basil
Per serving
399 kcal, 6 g carbs, 36 g fat,
13 g protein
PREPARATION
1. Peel and chop the onions and garlic finely.
2. Add oil to a pan and fry the onions and garlic at
setting 8 for 2½ minutes. Turn down to setting 4 and fry
the onions for another 7½ minutes until soft.
Stir occasionally. Then sprinkle over the flour and stir
constantly for approx. 1½ minutes until the mixture is
thick and creamy.
3. Add the passata and chicken stock and bring to the
boil for 5 minutes at setting 6. Then simmer at setting 3
for another 15 minutes without the lid, stirring
occasionally.
4. Lastly, purée the soup and pass through a sieve.
Season with salt and pepper to taste.
5. Serve on 4 plates and scatter torn-up pieces of
mozzarella on top. Garnish with fresh herbs to taste.