STARFRIT 093209 Instrucciones Y Recetas página 8

RECIPES SOUPS | SALADS | APPETIZERS
POTATO AND CHEESE CHOWDER
An easy to make soup for those days when you just can't think of what to eat.
INGREDIENTS
• 1 1/2 cups (375 ml) peeled and diced raw potatoes
• 2 cubes chicken bouillon
• 3 tbsp (45 ml) butter
• 1/4 cup (60 ml) peeled and finely chopped onion
• 1/4 cup (60 ml) finely chopped green pepper
• 2 tbsp (30 ml) flour
• 2 cups (500 ml) of milk
• 1 1/2 cups (375 ml) finely grated sharp white cheddar cheese
• Salt and pepper to taste
• Chopped parsley
PREPARATION
Using your Rotato Express, peel potatoes. Cook potatoes in boiling water until tender. Drain
saving cooking water for later. Add bouillon cubes to hot liquid and stir until dissolved. Melt
butter in saucepan. Add flour and stir continuously for 10-15 minutes until a paste forms. Add
onion and green pepper and sauté until the onion begins to soften, and then remove from heat.
Add milk and potato water all at once, return to medium heat and salt and pepper to taste.
Continue cooking until boiling and smooth, stirring constantly. Turn fire to low and simmer 2
minutes. Add cheese and stir until melted. Stir in potatoes and heat thoroughly. Sprinkle with
chopped parsley and serve hot.
VEGETABLE CHOWDER
A wonderful meal in a bowl that goes great with your favorite bread.
INGREDIENTS
• 1/4 cup (60 ml) butter
• 1 cup (250 ml) diced celery
• 1 cup (250 ml) diced carrot
• 1 cup (250 ml) peeled and diced potato
• 1/2 cup (125 ml) peeled and diced onion
• 1/2 cup (125 ml) peeled and diced turnip
• 1 cup (250 ml) frozen peas
• 1 cup (250 ml) thinly sliced green pepper
PREPARATION
Using your Rotato Express, peel the potato and turnip. Dice potato, turnip and onion into
1/2 inch (12 mm) cubes and set aside. Put water in small saucepan and bring to boil. In a large
saucepan melt the butter, then add the celery, carrot, potato, turnip, onion, leek, water, salt,
pepper, and sugar. Cover and simmer until the vegetables are tender-crisp, about 10 minutes.
Add peas and green pepper and simmer about 5 minutes more or until all the vegetables are
tender. Add the hot milk. Sprinkle in parsley. Ladle into soup bowls and sprinkle each with
grated cheese.
8
• 1/4 cup (60 ml) thinly sliced leek
• 4 cups (1 litre) of milk scalded
• 1 cup (250 ml) boiling water
• 2 tsp (10 ml) salt
• 1/2 tsp (3 ml) pepper
• 1 tsp (5 ml) sugar
• 1/4 cup (60 ml) chopped parsley
• 1/2 cup (125 ml) grated cheddar cheese