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Quigg BS23-80 Manual

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- 11 -
- 1 kip, in stukken (1 tot 1,5kg)
- 2 liter water
- 1 kofelepel zout
- 1 kofelepel natriumglutamaat
- 1/4 kofelepel peper
- 1 prei of ui, gehakt
- 1 wortel, gehakt
- 2 stelen bleekselderij, gehakt
- 1/4 kopje peterselie, gehakt
- 1/2 kofelepel majoraan of basilicum en 1 laurierblaadje
- 170g (6 onces) vermicelli
Doe alle ingrediënten, behalve de vermicelli, in de slowcooker.
Dek af en laat gedurende 5 of 6 uur koken op de lage stand (LOW). Haal
de kip en het laurierblad uit de schaal; verwijder de botjes uit het vlees,
snijdt het in stukjes en doe dit terug in de bouillon. Voeg de vermicelli toe.
Laat nog een uur koken of totdat de vermicelli gaar is (ongeveer _ uur in
de hoge stand (HIGH)).
- 1 à 1,25kg zeer mager rundvlees
- 2 eetlepels kookvet van spek of vet
- 2 grote uien, in blokjes gesneden
- 5 grote aardappelen, in achten gesneden
- 4 of 5 grote wortels, in stukjes van 5cm
- Zout en peper naar smaak
- 1 blik tomatensoep
Braad het vlees aan in het spekvet of in het vet.
Voeg de blokjes ui eraan toe en fruit ze. Doe het vlees, de ui, de groenten
en kruiden en een blik soep met water in de cooker. Laat gedurende 7
uur op de lage stand (LOW) koken. Voeg zo nodig water toe. Met brood
opdienen.
• Kippensoep met vermicelli
• Pot-au-feu met rundvlees en aardappelen
… 27


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