Читать книгу German Cooking Today - Dr. Oetker - Страница 20

Creamed vegetable soup (Basic recipe)

CLASSIC

Preparation time:

about 40 minutes,

including cooking time

650 g–1.1 kg/1¹/₂ –2¹/₂ lb vegetables 1 onion 25 g/1 oz (2 tablespoons) butter or 2 tablespoons cooking oil, e.g. rapeseed (canola) or olive oil 1 litre/1³/₄ pints (4¹/₂ cups) vegetable stock salt, pepper spices (optional) soup vegetables (optional)

Per serving (Broccoli variation):

P: 5 g, F: 6 g, C: 4 g, kJ: 369, kcal: 88, CU: 0.0

1 Prepare the vegetables: top and tail, clean, if necessary peel, rinse and drain them. Chop them up if necessary. Peel and chop the onion. Heat the butter or oil in a pan. Add the chopped onion and sweat until transparent, stirring all the time.

2 Add the vegetables you have just prepared and continue frying (sautéing) gently. Now add the vegetable stock and bring to the boil. Cook until the vegetables are done.

3 Purée the soup, then season with salt, pepper and appropriate herbs. Add the garnish of your choice and serve the soup.

» Cream of broccoli soup (on the right in the photograph): Remove the leaves from 700 g/1¹/₂ lb broccoli, divide into florets, peel the stalks and cut them into pieces. Wash both florets and stalks, then leave to drain. Add the stalks and florets to the chopped onion in the pan. Pour in the stock, cover and cook over medium heat for about 8 minutes, then purée the soup. Season the soup with freshly grated nutmeg and, optionally, 1– 2 teaspoons yoghurt and 1 heaped teaspoon toasted slivered almonds per bowl of soup.

» Cream of carrot soup (at the top in the photograph): Clean and prepare 700 g/1¹/₂ lb carrots, peel, wash, leave to drain and cut into slices about 1 cm/3/8 in thick. Add the stock, cover and cook over medium heat for 12– 15 minutes, then purée the soup. Add a little sugar to the soup and, optionally, some ground ginger. Garnish with 1– 2 teaspoons crème fraîche, 1 teaspoon toasted sesame seeds, or a few strips of smoked salmon if preferred.

» Cream of squash soup: Take 1. 1 kg/2¹/₂ lb squash, cut in half, then remove the seeds and fibres from inside. Peel the squash and cut the flesh into cubes. Add the stock, cover and cook over medium heat for about 15 minutes, then purée. Now season the soup with sugar and curry powder or ground ginger. Garnish each bowl of soup to taste with 1– 2 teaspoons crème fraîche, 1– 2 teaspoons toasted squash seeds or chopped dill.

» Cream of pea soup: Add 650 g/1¹/₂ lb defrosted frozen peas to the chopped onion. Add the stock, cover and cook for about 8 minutes over medium heat, then purée. Now season the soup with freshly grated nutmeg, sugar and cayenne pepper. Garnish the each bowl of soup with 1– 2 teaspoons crème fraîche, 1 teaspoon of roasted almond flakes, a little chopped parsley or chopped chervil or even a few shrimps.

» Cream of potato soup: Prepare 1 bunch of soup vegetables. Peel the celery. Top and tail the carrots, then peel them. Wash the celery and carrots, then leave to drain. Prepare the leeks, cut them in half lengthways, wash thoroughly and leave to drain. Peel 400 g/14 oz potatoes, rinse and leave to drain. Chop the vegetables you have just prepared. Add the stock, cover and cook over medium heat for 15–20 minutes, then purée. Season the soup with grated nutmeg. Garnish each bowl of soup to taste with 1–2 teaspoons crème fraîche, a little chopped parsley or chervil or a few croutons.

» Cream of asparagus soup (at the front of photograph on p. 23): Wash 500 g/18 oz asparagus and peel thinly from top to bottom. Cut off the ends, removing the woody parts completely. Rinse the asparagus in cold water, leave to drain and cut into pieces about 2 cm/³/₄ in long. Heat 40 g/1¹/₂ oz (3 tablespoons) butter or margarine in a large pan. Add the pieces of asparagus and sweat briefly. Sprinkle 30 g/1 oz (¹/₄ cup) plain (all purpose) flour in the pan with the asparagus. Then stir in 250 ml/8 fl oz (1 cup) chicken stock or white wine and 250 ml/8 fl oz (1 cup) milk. Cook the soup uncovered over medium heat for about 20 minutes, stirring now and again. Purée the soup, stir in 150 g/5 oz crème fraîche, season with salt, pepper, a little sugar and a dash of lemon juice. If liked, garnish with a few laves of flat parsley, rinsed and patted dry.