Master chef
Utensils
Apron
Cooking spoon
Measuring cup
Pan
Paring knife
Peeler
Tablespoon
Timer
Cutting board
Kitchen scales
Soup bowl
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Peel and finely chop the onion, peel the squash and celeriac, cut into approx. 1 cm cubes. Cut the frankfurters into slices approx. 1.5 cm thick.
Vegetables
Heat the butter in a pan. Sauté the onion, squash and celeriac for approx. 3 mins. Add the rice, cook for approx. 2 mins.
Soup
Pour in the stock, bring to the boil. Reduce the heat, cover and simmer over a medium heat for approx. 20 mins., stirring occasionally. Pour in the cream, add the frankfurters, season. Heat up the soup, season, plate up. Tear off the parsley leaves, scatter on top.
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