MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Austrian sausage soup or ski soup (traditional method & Thermomix)
Description
This sausage soup has been one of my favourite recipes ever since I was a child. It was my mother's favourite way of getting us to eat vegetables, and the whole family loved it. Simple, nourishing and comforting, it's ideal after a day's skiing or just in winter. The little extra? Everyone can choose their own version: blended for a creamy texture, or chopped to keep the crunch of the vegetables.
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation (traditional method)
1. Fry the diced onions in a large saucepan with a little oil.
2. Add the carrots, potatoes and celery. Cover with water and add the stock cubes, bay leaves, salt and pepper. Leave to cook for around 30 minutes, until the vegetables are tender.
3. Remove the bay leaves ❗.
4. Blend all the soup for a creamy texture, or only half if you want to keep some chunks.
5. Just before serving, add the sausage slices and leave them to warm in the soup.THERMOMIX® METHOD
Preparation (Thermomix version)
1. Heat a little oil in the bowl for 3 mins / 120°C / speed 1.
2. Add 3 sliced onions and fry for 5 min / 120 °C / reverse / speed 1 without a measuring beaker.
3. Add 3 carrot cubes, 3 potato cubes and 3 stalks of sliced celery, then cover with a litre of water. Add 3 stock cubes and 1-2 bay leaves. Cook for 30 mins / 120°C / reverse / speed 1.
4. Remove the bay leaf, then blend all the soup or just half of it: 40 sec / speed 7.
5. Add the sausage rings and serve immediately.
