16
Operating Instructions & Recipe Book
Starters
Wash the zucchini, celery and leeks. Remove the outer
layer of the leeks. Halve the zucchini, leeks and celery
and cut them into
2-3 inches long pieces.
Place the vegetable sticks vertically in the processing
inlet and cut with the dark green d
isc. Peel the potatoes
and carrots, wash them and process them with the dark
green disc.
Wash the mushrooms, remove the stem ends and cut
with the dark green disc. Place aside. Put everything in a
pan with the vegetable stock and bring to the boil. Cover
the pan and simmer for a further 15 minutes.
As the soup simmers, wash the thyme, dry it carefully,
chop it
fi
nely and add it to the soup.
Add the mushroom slices for the last 3–4 minutes of
cooking time.
Then season the soup with salt and pepper, pour into
soup bowls and serve hot.
½ lb. zucchini
5 oz. leeks
4 carrots
½ lb. potatoes
6¼ c. liters of vegetable stock
3 stalks of thyme
2 oz. fresh mushrooms
2 stalks of celery
Salt
Black pepper
ROTO Soup
17
Operating Instructions & Recipe Book
Starters
Tomato and Pasta Soup
1 onion
2 cloves of garlic
1 leek
1 tbsp. butter
1½ lb. tomatoes on the vine
3¼ c. vegetable stock
5 oz. tagliatelle
1 tsp. salt
8 tsp. basil
Parsley to garnish
Peel the onion and garlic, halve them, remove the stem
ends and grate with the red disc.
Wash the leek, remove the outer layer and cut off the
root. Cut the leek approx. 2-3 inches long pieces, insert
vertically into the processing inlet and cut into rings with
the dark green disc.
Melt the butter in a pan and sauté the leek, onion and
garlic.
Peel the tomatoes and chop into large pieces.
Add the tomato pieces, vegetable stock and pasta to the
pan. Season with salt and basil, then leave to simmer for
approx. 10 minutes.
Fill into soup bowls and garnish with parsley. Serve hot.
