18
Instructions for Use & Recipe Booklet
Soups
Ingredients for 4 people:
50 g ham
1 small onion
1 carrot
1 stalk of celery
½ red pepper
½ green pepper
25 g soaked Chinese mushrooms
1 chilli
Sesame oil for frying
50 g glass noodles
3 tbsp. vinegar
2 tbsp. soy sauce
1 l meat stock
Salt
Freshly ground pepper
Preparation:
Cut the ham into strips with blade A. Peel the onion, remove the hard root,
cut in half and chop into fi ne dice with blade insert C. Peel the carrots, cut
in half lengthways, then slice into pieces approx. 5 cm long and dice with
blade D. Clean the celery, wash it and cut into fi ne slices with the Nicer
Slicer on setting 1*. Cut the peppers in half, remove the stalks and seeds,
and wash. Rinse the mushrooms and press dry. Dice both with blade D.
Cut the chillies in half, deseed, wash and chop into fi ne dice with blade C.
Heat the sesame oil in a frying pan and fry the chilli dice. Add the strips of
ham and fry briefl y. Add the vegetables and sweat until transparent. Then
add the glass noodles, vinegar, soy sauce and meat stock and boil for 5
minutes. Finally season with salt and pepper and serve.
Asian vegetable soup
* can be altered to suit your preferences