soup | Lost in the Kitchen

16th Mar2018

Beetroot Soup with Mustard Froth

by marie

(6 servings)

Peel and dice two onions and two potatoes. Fry the vegetable with two tablespoons of oil in a large pot.
	Add 1 liter of vegetable stock and simmer for 30 minutes.
Add 400 grams of diced pre-cooked beetroot and simmer for another 10 minutes.
	Puree the soup.
Put 100 ml of white wine, 2 egg yolks, 1 tablespoon of mustard and a little clove in a small pot.
	Wisk a zabaione over a bain marie.
Add 100 ml of cream, sugar and lemon juice to taste.
	Serve the soup with mustard froth and chives

Category : soup

22nd May2016

by marie

(4 servings)

Heat three table spoons of olive oil and four cloves of garlic in a large pot.
	Peel and slice three onions and cook them translucent.
Grind one tea spoon of coriander seeds, one tea spoon of fennel seeds, one tea spoon of caraway, one tea spoon of black pepper, four cloves, one small piece of cinnamon and one mace in a mortar and cook the spices and two bayleafs with the onions.

	Deglaze with the peel and juice of one orange.
Add two kilograms of diced tomatoes and one liter of vegetable stock.

	Let it simmer for 30 minutes
Pass the soup through a sieve and collect the liquid.
	Carpet a sieve with a linen towel and filter the liquid.

Add one cup of whipped cream.
	Serve with dill and cheese bisquits.

29th Jun2013

by marie

(4 servings)

Peel and slice two onions and cook them translucent in two tablespoons of olive oil together wit one teaspoon of granulated garlic and one teaspoon of dried dill.

	Deglaze with two cups of vegetable stock.
Add 500 grams of chopped cherry tomatoes and one teaspoon of sugar and one teaspoon of garam masala and let it simmer for one hour.

	Blend the soup.

Cut two ciabatta rolls into thick slices and sprinkle them with two tablespoons of olive oil and salt, pepper and granulated garlic.

Bake the bread for 5 minutes at 200 degrees Celsius.

Serve the soup together with the bread and some crème fraîche.

25th Jun2013

by marie

(2 servings)

Shell 400 grams of peas.
	In a large pot mix two tablespoons of melted butter and one tablespoon of flour.
Deglaze with two cups of asparagus stock.
	Add one cup of cream, the shelled peas and one teaspoon of tarragon, salt and pepper each and let it simmer for 10 minutes.

Add one glass of drained mushrooms and heat them for about 5 minutes.
	Serve the ragout together with a handful of roasted chicken breast slices.

04th Jun2013

by marie

(3 servings)

	Cook half a cup of dried peas in one cup water with one teaspoon of bouillon.
Wash and cut one cauliflower and four potatoes, cut them into pieces and bake them on a oven tray for 25 minutes at 200 degrees Celsius.

	Cook one diced onion translucent in one tablespoon of vegetable oil.
Add the baked vegetables and tree cups of vegetable stock.
	Blend the vegetables and add one cup of crème fraîche, one handful of fresh cut basil and a pinch of chili.
Serve the soup together with the cooked peas.

Category : soup

24th Mar2013

by marie

(2 servings)

Cook 100 grams of lentils in 250 millilitres of stock for 15 minutes.
	Peel and dice one red onion and one golden onion and cook them translucent in one tablespoon of vegetable oil.
Add two peeled and dices parsnips andone peeled and diced parsley root.
	Deglaze with 80 millilitres of vermouth, add two cups of vegetable stock and let it simmer for 20 minutes.
Puree the vegetables and add one glass of cream.
	Add 250 grams of frozen spinach and let it defrost.
Serve the soup together with the cooked lentils.