Recipe detail

Poultry Carrot and cashew nut cream soup with country chicken dumplings

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Poultry

Cuisine: South-East Asian

Program steps

  • Preheating:
  • 235 °C

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Gemüse und Erdnussöl hinzugeben

1
Combination
25 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 225 °C
ventilator icon 70 %
ventilator icon 

wenden

2
Combination
25 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 225 °C
ventilator icon 70 %
ventilator icon 

Tomatenmark hinzugeben

3
Combination
25 %
time icon Termination by time
time icon 00:01 hh:mm
probe icon 225 °C
ventilator icon 70 %
ventilator icon 

mit Brühe auffüllen und Gewürze hinzugeben

4
Combination
25 %
time icon Termination by time
time icon 00:13 hh:mm
probe icon 135 °C
ventilator icon 70 %
ventilator icon 

Fleischbällchen im Frittierkorb hineingeben

5
Combination
25 %
time icon Termination by time
time icon 00:07 hh:mm
probe icon 135 °C
ventilator icon 70 %
ventilator icon 

Suppe mit Sahne und Cashewkernbutter auffüllen

6
Combination
25 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 135 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
red onion 150 g
garlic 8 g
carrot 400 g
ginger root, peeled and finely chopped 1 pcs
peanut oil 60 ml
salt 12 g
ground white pepper 3 g
brown sugar 5 g
tomato puree 30 g
cream 12% 165 ml
vegetable broth 1050 ml
cashew butter 50 g

Name Value Unit
roasted cashews 50 g
carrot 300 g
Coriander leaves, finely chopped 6 pcs

Name Value Unit
red onion 35 g
sprig of parsley 8 g
Coriander leaves, finely chopped 2 g
thai basil 5 g
chaotian pepper 1 g
panko breadcrumbs 25 g
pieces of chicken meat 250 g
garlic 2 g
protein 1 pcs
salt 4 g
ground white pepper 0.5 g

Nutrition and allergens

Allergens: 1
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 244.5 kJ
Carbohydrate 21.7 g
Fat 10.8 g
Protein 14.6 g
Water 0 g

Directions

Preheat the combi steamer with a coated GN container to 225°C in combi steam mode with a humidity of 25% and fan speed of 70%. Then roast the vegetables with the peanut oil for 3 minutes, then turn them over and let them roast for another 3 minutes. Add the tomato paste and let it roast for 1 minute. Reduce the temperature to 135°C and add the stock, add the spices and simmer for 20 minutes. Add the cream and cashew butter and simmer for another 3 minutes. Then remove from the combi steamer and mix with a high-performance mixer and, if necessary, pass through a fine sieve. Country chicken meatballs: Run the meat, herbs and vegetables through the meat grinder, knead with the egg white and panko and add the spices. Then twist off small balls of approx. 20 grams and cook for 10 minutes in a preheated combi steamer at 135°C, 25% humidity and a fan speed of 70%, in a coated frying basket (of course these can be added to the soup for the last 10 minutes). , as described in the program above.

Recommended accessories

Enameled GN container

Enameled GN container