Читать книгу German Cooking Today - Dr. Oetker - Страница 16

Tomato soup

EASY

Preparation time:

about 30 minutes

Cooking time: about 15 minutes

1.5 kg/3¹/₄ lb beef tomatoes 2 onions 2 cloves garlic 2 tablespoons cooking oil, e.g. olive oil 500 ml/17 fl oz (2¹/₄ cups) vegetable or chicken stock 1 pinch sugar salt, pepper cayenne pepper 1 bay leaf dried chopped oregano a few basil leaves

Per serving:

P: 5 g, F: 6 g, C: 13 g, kJ: 535, kcal: 126, CU: 0.0

1 Wash the tomatoes, leave to drain, cut into quarters and remove the base of the stalk. Cut the tomatoes into cubes. Peel the onions and garlic and chop finely.

2 Heat the oil in a pan. Add the chopped onions and garlic and sweat lightly until transparent. Now add the cubed tomatoes, stock, sugar, salt, pepper, cayenne pepper, bay leaf and oregano. Bring to the boil, cover and cook over low heat for about 15 minutes.

3 Remove the bay leaf, purée the soup and push it through a sieve. Bring the soup to the boil again and adjust the seasoning with more herbs if necessary. Garnish with basil leaves before serving.

TIP» Instead of fresh tomatoes you can also use 1 can of peeled tomatoes (800 g/1³/₄ lb). EXTRA TIP» Pour a little olive oil into each bowl before serving the soup. Recipe variation: To make tomato soup with mozzarella balls (photograph 1 ), drain 250 g/9 oz mozzarella cheese, chop finely and purée. Rinse 1 bunch basil, pat dry and remove the leaves from the stalks. Chop the leaves and knead into the puréed mozzarella. Season with salt and pepper. Make 18–24 mozzarella balls, arrange them in the soup bowls and pour the soup on top.

Herb soup

SOPHISTICATED (PHOTOGRAPH 2)

Preparation time:

about 25 minutes Cooking time: about 15 minutes

4 bunches of various herbs, e.g. chervil, dill, parsley 100 g/3¹/₂ oz leaf spinach or 50 g/2 oz chopped frozen spinach 1 box garden cress 300 g/10 oz potatoes 1 bunch spring onions (scallions) 1 tablespoon butter, salt, pepper 800 ml/28 fl oz (3¹/₂ cups) vegetable stock 125 g/4¹/₂ oz whipping cream or 150 g/5 oz crème fraîche ground nutmeg

Per serving:

P: 4 g, F: 15 g, C: 16 g, kJ: 931, kcal: 223, CU: 1.0

1 Wash the herbs and spinach (if using frozen spinach, defrost it first) and pat dry. Remove the leaves from the stalks and chop up the stalks.

2 Using scissors, cut off the cress but keep a small amount for the garnish. Rinse and pat dry. Peel the potatoes, rinse, drain and cut into small cubes. Prepare the spring onions, wash them, leave to drain and cut into thin slices.

3 Melt the butter in a pan. Add the chopped herb stalks, sliced spring onions and cubed potatoes; leave to sweat and season with salt and pepper. Add the stock and simmer gently over low heat for about 15 minutes.

4 Chop the herb leaves and spinach. Add to the soup. Purée the soup until absolutely smooth. Now add the cream or crème fraîche to the soup and heat briefly but do not allow it to come to the boil.

5 Season the soup with salt, pepper and nutmeg and garnish with the remaining cress.