Magimix Patissier Instruction for Use download pdf (Page 63)

1. Bring the water almost to the boil in a large pan and dissolve the stock cubes

in it.

2. Peel the carrots and slice them in the midi bowl using the 4mm slicing disc.

Cook them in the stock.

3. Cut a sliver of orange peel and add it to the carrots as there are cooking. Peel

the onions and chop them in the mini bowl. Fry them in olive oil. Set aside.

4. When the carrots are cooked, blend them with the onions, salt and pepper in

the main bowl ﬁtted with the metal blade and the Blender

ix. Gradually add

the cooking liquid via the feed tube. Allow to cool.

5. Juice the oranges using the citrus press and add the juice to the cold carrot

soup. Add the honey and ground cumin. Stir in well with the spatula.

6. Allow to chill for at least 3 hours in the fridge.

Chef’s tip: for a milder taste, add a little crème fraîche.

Chilled carrot soup

SERVES 2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

PREPARATION 30 min 30 min 40 min 40 min

RESTING 3 hr 3 hr 3 hr 3 hr

COOKING 20 min 20 min 25 min 25 min

Carrots

350g 700g 1kg 1.3kg

Oranges (untreated)

1234

Onions

½11 ½2

Chicken stock cubes

1234

Water

400ml 650ml 800ml 1l

Acacia honey

½ tbsp 1 tbsp 1½ tbsp 2 tbsp

Ground cumin

½ tsp 1 tsp 1½ tsp 2 tsp

Olive oil

Salt & pepper

SOUPS

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Magimix Patissier Instruction for Use Page 63