Winter Cuisine. Bernhard Long

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СКАЧАТЬ and the electric stove . The Fennel green crushing, with the scallops in the soup and on the table.

Ginger soup vegetables carrots with spoon whipped cream

      Ingredients for 2 meals

      1 biologically Orange

      2 large spoon olive oil (best quality)

      4 carrots vegetables (so. 300 grams)

      1 piece of ginger (so. 25 grams)

      2 small shallots

      1 large spoon rapeseed oil

      500 ml vegetable stock

      ½ lemon

      Salt and pepper from the mill

      50 ml whipped cream

      The preparation process

      Orange hot rinse and dry it. Rub the shell fine with olive oil and mix.

      The carrot vegetables peel and chop into large pieces. Ginger peel and chop. Shallots peel and chop into fine cubes.

      Rapeseed oil in a saucepan. Carrot vegetables, ginger and shallots is at medium heat colorless sauté.

      With the vegetable broth to fill, bring to the boil and covered over a medium heat for 25 minutes quiet cooking.

      At the end of the cooking time the soup with a hand blender very fine pureeing and through a sieve into a 2. Pot.

      The lemon expressions. Carrot vegetables ginger soup with salt, pepper from the mill, from the mill and a little lemon juice seasoning.

      The whipped cream half beat until stiff.

      The carrot vegetables ginger soup short heat up again and in plate. In the middle of each 1 Large spoons of cream. Anyone who wants to shape with a wooden sticks from the cream a heart.

      Orange oil through a fine sieve and the Ethiopians vegetables ginger soup for sprinkling. As a garnish are crispy fried carrot strips.

Artichoke cream soup with olives and almonds

      Ingredients for 2 meals

      2 artichokes (so. 800 grams)

      ½ lemon

      1 onion

      2 cloves of garlic

      4 large spoon olive oil

      130 ml dry white wine

      500 ml vegetable stock

      60 g green olives (stoned)

      1 large spoon almond flakes

      50 ml whipped cream

      Salt and pepper from the mill

      The preparation process

      The artichoke stalks break out, as the thread from the blood floor with pull out.

      The tough outer leaves of the artichoke generously and eliminate the upper third of the flower with a large sharp knife cut off.

      Lemon expressions. 1 2 large spoon of juice and some cold water in a bowl mix. The artichokes in rough columns crushing, the straw from the blood-floor pieces eliminate. Coarsely ground artichokes and the lemon water.

      Peel the onion and garlic and small cubes.

      3 large spoon Heat olive oil in a pot. The onion and garlic and stir is glassy sweating. Drain artichoke pieces, and so. 3 minutes steaming.

      Pour the white wine and strong heat to about 2/3, boil down.

      Liquid to admit, heat and once over a medium heat for 35 minutes simmer, cook .

      In the meantime the olives fine chopping and in a small bowl with the rest of the olive oil mix.

      Sliced almonds in a frying pan without fat gold yellow roasting, thereby more frequently stir, take it out and let it cool down.

      The soup with the hand blender fine pureeing, then through a fine sieve into a dish. Cream pour, once briefly heat , with salt, pepper from the mill, from the mill and left lemon juice tastes and fill in soups cups. With almonds and the olive oil mixture preparation.

Clear Lobster soup with leeks and tomatoes

      Ingredients for 4 meals

      1 cooked lobster (so. 600 grams of fish merchants)

      1 leek (so. 260 grams)

      300 grams of fennel bulb

      1 garlic clove

      2 large spoon olive oil

      2 star anise

      1 dried chili

      3 large spoon cognac drink

      150 ml white wine

      1 ¼ liter fish fond

      Pinch of salt

      ½ small spoon peppercorns

      8 cherry tomatoes

      The preparation process

       Disconnect lobster tails and scissors. Tails with a heavy knife lengthwise in two halves to crush and eliminate the intestines.

      The meat from the lobster tanks loosen and in 1 centimeters large pieces of crushing.

      Scissors with the knife attacks.

      Tanks of the scissors break and the meat is triggered. The scissors meat horizontally into two halves crush.

      The Meat Cold rinse under running water and covered cold. The tanks, coarsely .

      The dark green part of the leek eliminate a 3 cm long piece from the white part cut off and set aside.

      Fennel and rest of the leek cleaning, clean and in water in 2 centimeters large pieces of crushing. Garlic peel and chop into thin slices.

      The oil in a large saucepan and heat. The tanks parts therein at medium heat 4 5 minutes browning.

      Leek, fennel, garlic, star anise and the whole chili. Sauté 1 minutes, until the cognac drink, white wine and pour in fish stock and bring to a boil. A little salt and pepper. Over a medium heat for 1 1/2 hours simmer, cooking.

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