Читать книгу Winter Cuisine - Bernhard Long - Страница 90

Ingredients for 2 meals

3 onions ( so. 60 grams)

2 cloves of garlic

1 carrot (100 grams)

3 branches of thyme

2 rods celery ( so. 60 grams)

175 ml vegetable stock

1 Kilogram of ripe tomatoes

30 grams of buckwheat

2 large spoon olive oil

12 Sage leaves

Salt and pepper from the mill

The preparation process

Onions and garlic peel and chop into small cubes.

Clean carrot in water, shells and also small cubes. Thyme in water, shake dry and clean the leaf pluck.

Celery in clean water, cleaning, if necessary delete ennoble in thin slices and crush.

Onions, garlic , celery, carrot vegetables and thyme with the broth in a pot with strong heat heating . Reduce the heat and covered with small heat for 10 12 minutes to simmer.

In the meantime the tomatoes into clean water, stem approaches wedge-shaped cut out and tomatoes in cube crush.

To the broth and cook for 10 minutes further covered.

While the soup cooking, the buckwheat in a frying pan without fat golden brown and leave to cool.

Oil in a small frying pan to heat up and the sage leaves chunks short frying (Attention, sprays!). With a foam trowel remove and drain on kitchen paper.

The Soup with a hand blender and puree through a fine sieve into a 2. Dish. Heat again briefly, season with salt and pepper. With buckwheat sprinkled with fried sage decorating and on the table.