Читать книгу Winter Cuisine - Bernhard Long - Страница 70

Ingredients for 4 meals

160 grams of cutting beans

100 g green beans

2 carrots vegetables (so. 250 grams)

1 May root or other small Ruben (so. 160 grams)

1 small courgettes (so. 160 grams)

2 small onions

2 sprigs of thyme

4 large spoon olive oil

750 ml vegetable stock

2 bay leaves

4 tomatoes (so. 300 grams)

2 cloves of garlic

1 of the German Basil

1 anchovy fillet

Salt and pepper from the mill

The preparation process

Clean the beans in water and cleaning. The cutting beans diagonally in 1 centimeter wide pieces, the green beans in 3 centimeters long pieces crush.

Root Vegetables Carrots and may peel and so. 5 millimeter sized cubes crush. Courgettes in clean water, dry and also in 5 millimeter sized cubes crush.

Peel the onions and finely dice. Thyme in water clean.

1/3 of the olive oil in a saucepan. Onions is 5 minutes at medium heat until glazed sweating.

The prepared vegetables and 3 minutes further sweating.

Pour the broth, thyme and bay leaves and bring everything to the boil. 20 minutes of cooking.

In the meantime the stem from the tomatoes cut out wedge-shaped approaches. Tomatoes briefly in boiling water diving, remove, cold rinse and remove the skin.

Tomato quarters, core and coarsely .

Peel the garlic and coarsely . Basil in water, shake dry, clean sheets pluck and coarsely. Anchovy fillet fine grinding.

Tomatoes, garlic, basil and residual oil with the hand blender or in a lightning hacker to a coarse paste puree. Anchovy fillet spiking and salt and pepper from the mill seasoning. At the end of the cooking time the soup again tastes. Soup into bowls and with the basil paste to prepare.