Can you actually imaging to puree fresh asparagus? This delicious vegetable is way to precious to treat this way, no? Well I actually did. We have asparagus in our garden and at the moment I almost don't know what to do with them. I gave away plenty ate even more and still there so many.
So yesterday I did it, I came home with a bunch of freshly cut asparagus determined to make a soup.
1 spring onion finely sliced
1 glove of garlic finely sliced
8 asparagus peeled at the bottom and cut into pices ( keep the cone end aside)
1 laurel leaf
1 dl white vine
salt and pepper
Sauté the spring onion and garlic. Add the asparagus bits. Add the wine and 3/4 liter good vegetable broth.
Cook for 20 minutes. Meanwhile cook the cones.
Blend the asparagus with the broth and season.
Serve with the cream and the cones on top.
Vegetable broth with raw red and green vegetables
I had this soup at the "Suppe Lädeli" in Zürich the other day. I never had a soup like that, so refreshing, so different.
Tried to cook it myself last night and it turned out very nice and best of all it's a very quick dinner.
Make a vegetable broth, or take a ready made one that you like or maybe how still have some frozen one in your freezer. A some freshly grated ginger. Cut some cucumber, avocado and tomatoes into cubes.
Serve the broth with the veggies, 2 drops of fresh lemon and lot's of fresh cilantro. You can also ad some cooked white rice.
We're into soup these days. Broccoli soup, minestrone, barley soup ... Today it was onion soup. One day after the Bernese "Zibele Märit" it seemed like the right thing to cook.
1 kg organic onions
1 Tbs butter
6 gloves garlic
1 laurel leaf
a bunch of fresh thyme twigs
1.5 l vegetable stock
100 gr good sbrinz cheese grated
Melt the butter together with some olive oil, add the thinly sliced onions and garlic, the laurel and the thyme leafs and fry covered over medium heat. Stir from time to time. Fry for 15 minutes. Turn up the heat and let them become golden. This gives them a sweet and intense flavour. Add the stock and season with salt and pepper.
Let the soup simmer for 20 minutes.
Put the soup into a oven proof dish. Roughly break the bread and put it "on the soup" , drizzle some olive oil over the bread and ad the cheese. Put into the preheated oven until the cheese has melted and starts to become brownish.
We accompanied the soup with salad and a great selection of british cheese. Lincolnshire Poacher from the Isle of Mull, and Montgomery’s Cheddar.
More on the Zibele Märit?:
I not so good in soups. Or at least not as good as I would like to be. I can do nice minestrone type of soupes. But I always make them the same way. I definitely lack fantasy and I don't have a good book. But I love soups especially vegetable soups.
Inspired by a post on 101 cookbooks I tried Heidis Borccoli soup. It's delicious, fast and they way I like soups.
5-6 ounce chunk of artisan whole wheat bread, torn into little pieces (less than 1-inch), roughly 3 cups total
1/4 cup butter or olive oil (I like 1/2 and 1/2)
1 1/2 tablespoons whole grain mustard
1/4 teaspoon fine grain sea salt
2 tablespoons unsalted butter or olive oil
1 shallot, chopped
1 medium onion, chopped
1 large potato, peeled and cut into 1/4-inch cubes (1 1/2 cups)
2 cloves garlic, finely chopped
3 1/2 cups light, good-tasting vegetable broth
1 large head of broccoli (12 ounces or 3/4 lb.), cut into small florets
2/3 cup freshly grated aged Cheddar, plus more for topping
1 - 3 teaspoons whole grain mustard, to taste
smoked paprika, more olive oil, creme fraiche (optional)
Preheat your oven to 350F degrees and place the torn bread in a large bowl. In a small saucepan heat the butter until it has melted. Whisk the mustard and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet and bake for 10 - 15 minutes, or until the croutons are golden and crunchy. Toss them once or twice with a metal spatula along the way.
While the croutons are toasting, melt the butter (or olive oil) in a large saucepan over medium-high heat. Stir in the shallots, onion, and a big pinch of salt. Saute for a couple minutes. Stir in the potatoes, cover, and cook for about four minutes, just long enough for them to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, taste to make sure the potatoes are tender, and if they are stir in the broccoli. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes.
Immediately remove the soup from heat and puree with an immersion blender. Add half the cheddar cheese and the mustard (a little bit a a time). If you are going to add any creme fraiche, this would be the time to do it. Now add more water or broth if you feel the need to thin out the soup at all. Taste and add more salt if needed.
Serve sprinkled with croutons, some toasted pumpkin seeds, the remaining cheese, a drizzle of olive oil, and a tiny pinch of smoked paprika.
We accompanied it with baked chèvre on red chicorino salad - yummy!
Stefan made this lovely soup for us the other day.
- 5 gloves garlic
- some basil stalks and leafs
- approximately 15 halved cherry tomatoes
- 1 onion roughly chopped
- lots of olive oil
- salt and pepper
Preheat the oven on 180 °. Cook slowly for approximately 1 hour till the oil starts to take on the scent of the tomatoes.
- 2 slices of good bread in crumbles
- 1 onion
- 1 garlic glove
- 1 tin of pelati
- fresh basil leaves
- 1 egg yolk
- 2 tbs acceto balsamico
- a glass of white wine
Meanwhile fry an onion and a little garlic, add the bread crumbs, add 1 tin of pelati, some withe wine and some water.
Let it simmer for 10 minutes. Add the tomato aromatico and chopped fresh basil leaves. And cook for an other 10 minutes.
Beat 1 egg yolk and add 2 tbs acceto balsamico.
Serve with a bit of the acceto mixture and a basil leave on top.
We served it with freshly made focaccia.
We finally arrived in sardinia for a 3 week holiday. The first few days we did nothing except lazy beach life and quick pasta dinners and the occasional fish from the grill.
Grill-fish means lots of bones and leftovers. Time for fish stock.
When I got up in the morning, the house was filled with the smell of simmering stock.
Throw the left overs from yesterdays fish ( we had spigole ) in a big pan add lot's of water, celery stalks, parsley, laurel, carrots, chill, fennel seeds and onions. Season with pepper and cook for several hours.
Make lot's you can freeze it and use it an other day.
For the soup just ad fennel, onions and celery stalks and season with salt and pepper. Bring to boil and cook for several minutes, ad fish, mussels and scampis cook till everything is ready.
We served the soup with grilled bread, rouille and aioli.
I did not remember how one makes a proper rouille so I just pounced 2 chilies, some withe bread that I soaked in milk and some olive oil the mortar. I did not ad garlic. Not that I don't like it but there is plenty of garlic in the aioli and that's enough for me.
Aioli is basically a fresh mayonnaise with lots of garlic in it. What I do is instead of raw garlic I use braised one.
I cook a whole garlic head in a little white wine and vegetable stock in the oven for about 1 hour. For this I use a small oven tray and cover it with aluminum foil.
Die vielleicht gesündeste Suppe auf Erden:
zuerst Hühnerbouillon selbstgemacht:
1 grosses Bio-Huhn und ein paar Flügeli,
und ein paar Körner schwarzer Pfeffer in 6 Stunden auskochen.
Danach absieben, auskühlen und Fett abschöpfen.
Dann mit ein paar schönen, ausgelösten Stücken vom Hünerfleisch,
4 Scheiben Ingwer
2 Stägel Zitronengras zerdrückt
einige Shii Take Pilze
Hand voll Spinat,
Hand voll Erbsen,
Hand voll Reisnudeln aufkochen
und mit Salz oder Soya-Sauce abschmecken
weckt die verloren geglaubte Kraft!
chawan mushi -茶碗蒸し-
mix egg and dashi well and steam.
with maschroom and shrimp Ankake sauce. (thickened with powdered kuzu)
make cold body warm.