Some soup ideas
Published by Julia Arman le 5 mai, 2016 - 17:05
Find various tips for your soups with the juice extractor
Ingredients
- See 'Recipe'
Tools
- juice cone and graduated tip
- or
- grinder cone, without tip
Recipe
- With leek greens: often kept to be recycled in a soup, try extracting the juice and incorporating it into your soup.
- Pass legume soups, such as lentils, with the juicing tool. It is not a quick technique, but the result is delicious! Use the pestle to create air intakes and project the result more quickly out of the drum, otherwise there is a risk of liquid sneaking back.
- Another idea: crush the vegetables with the crushing cone before cooking them in the broth, they will cook much more quickly, because they are already reduced to a puree. If you are looking for the texture of a modern soup, you will have to blend again after cooking or pass the vegetables through the extractor with the crushing cone.
- A 'solid soup' ... A soup to chew? For example, crush two zucchinis, an onion and a clove of garlic. Add water and simmer. Eat as is.
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