Soups And Stews; Tips On Preparation And General Information - Miele H 6000 BM Cookbook

Soups and stews

A clear case of good taste
A light soup is the ideal start to either a
sumptuous feast or a tasty low-calorie
main meal. Potatoes, vegetables, fish,
etc. - almost everything which enriches
our diet, can be brought together in a
stock, with spices and seasoning, with
cream for added luxury if you wish, to
create a delicious and versatile soup
which is uplifting and comforting to the
soul.
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Tips on preparation and
general information
Puréeing is a delicious and low-calorie
method of thickening vegetable soups.
Simply cook all ingredients as
described in the recipe and then purée
using a mixer or a hand blender. Some
vegetable chunks can be removed
before puréeing and then added again
afterwards. The result is a creamy soup
without the addition of flour, fats or
other thickening.
Soups which are thickened by adding
egg yolk mixed with a little hot liquid
should not be heated further after the
egg yolk has been added, otherwise it
will curdle.
Beurre manié is a traditional method of
thickening soups. Knead together 40 g
butter with 40 g flour. Whisk a small
amount of the beurre manié into the
soup, adding more as necessary until
the soup is of the required consistency.