Soup in bread pouches

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The pumpkin soup (recipe Q2) is frozen in individual portions and then baked in a bread bag (recipe Q3).

Pumpkin soup, serves 8

400 g pumpkin flesh, cut into cubes
6 dl vegetable stock
40 g butter
50 g onions, chopped
20 g white flour
2½ dl full cream
1 tbsp tikka masala paste
salt, pepper, to taste
Mix all the ingredients in the porcelain dish or in any microwaveable bowl. Place the porcelain dish on the glass dish in the cold cooking space. Cook.
Finely puree the hot soup and season with salt, pepper and tikka masala paste to taste. Pour the soup into 8 cups or ramekins that are suitable for freezing. Leave to cool and then freeze for at least 24 hours.
Hot air + steaming 230°C for 20 Mins | PowerPlus level 10

Bread dough

600 g dark wheat flour
3.8 dl water
2 tsp salt
21 g fresh yeast, 1/2 cube, crumbled
Prepare the bread dough 1½–2 hours before serving the soup.
Mix the flour, salt, crumbled yeast, and water and knead into a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature until it has doubled in volume.

Filling for bread pouches (x4)

1 apple
pumpkin seed oil, to taste
pumpkin seeds, to taste
Peel the apple. Cut four thick slices (approx. 4 mm) without pips or a hole. Divide the dough into four equal portions (approx. 250 g). Roll out into a round (diameter 25–30 cm) on a floured surface. Place a slice of apple in the middle of the dough. Place the frozen soup on top. Brush the edges of the dough with water. Gently pull the dough up around the frozen soup. Scrunch the edges together. Tie the bread pouch with cooking twine. Place the four bread pouches in the lined glass dish. Place the glass dish in the preheated cooking space. Bake.
(Pre-)heat cooking space to 200°C with Hot air + steaming
Put the food in
Hot air + steaming 210°C for 10 Mins
Hot air + steaming 180°C for 12 Mins | PowerPlus level 7
Hot air 180°C for 8 Mins
Remove the soup pouches from the cooking space and then leave to stand for 10 minutes. Cut off the tops before serving, garnish with pumpkin seed oil and pumpkin seeds.

This is how it‘s done – step-by-step illustration

Tips

The bread pouch recipe serves four, meaning that four servings can be baked together. The pumpkin soup recipe serves eight (four servings can be stored for use later).

  • Hardened glass dish
  • porcelain dish ½ GN
  • 8 round ramekins (ø 6–7 cm) with 1.5 dl volume, suitable for freezing
  • cooking twine
Quantity Ingredient
20 g white flour
pumpkin seed oil
50 g onions
2½ dl full cream
pumpkin seeds
2 tsp salt
400 g pumpkin flesh
21 g fresh yeast
salt, pepper
6 dl vegetable stock
600 g dark wheat flour
3.8 dl water
1 apple
1 tbsp tikka masala paste
40 g butter

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