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.
In the meantime the cherry tomatoes briefly in boiling water diving, remove, cold rinse and remove the skin.
Set aside the leeks cleaning, clean in water. Leek districts and in 1 centimeters large diamond grinding. 30 seconds in boiling salted water simmer, cooking, remove, cold rinse and drain well.
The liquid (rear) by a passenger cloth designed sieve into a 2. Pot and if something boil down to the taste to intensify.
Leek lozenges, tomatoes and lobster sections in approximately 200 ml of liquid is heated with a foam trowel lift and in pre-heated soup plate . With the very hot lobster stock to fill and the lobster soup immediately prepare.
Fine Jerusalem artichokes soup with pumpkin cubes and truffle oil
Ingredients for 4 meals
400 grams of Jerusalem artichokes
2 small cloves of garlic
3 large spoon olive oil
Salt and pepper from the mill
Knife tip sugar
2 shallots
700 ml vegetable stock
150 milliliters soy cream
½ Hokkaido pumpkin (so. 400 grams)
2 large spoon walnut kernels (30 grams)
3 stalks sage
A bit of the truffle oil
The preparation process
Jerusalem artichokes very thoroughly in clean water and scrub with a brush. With the cup into large pieces crush. Garlic shells.
Both in a casserole dish. 1 large spoon olive oil, salt, pepper from the mill, from the mill and 1 knife tip sugar spiking. Cover with aluminum foil and in a heated and preheated oven tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) 45 minutes finished baking.
In the meantime shallots peel and chop into fine stripes.
1 large spoon oil in a saucepan. Shallots is at medium heat while stirring 4 5 minutes until glazed sweating.
The fermented contents from the mold in the pot. Soy broth and cream. Then boil and with small to medium heat. Leave to simmer for 15 minutes
Pumpkin shells and free of the nuclei. 130 160 grams of flesh weighing and into very fine dice crush. Walnuts coarsely. Sage in clean water, shake dry and the leaf pluck.
The rest of the olive oil in a frying pan and heat. Sage leaves is short crispy roast and cake paper drain.
Pumpkin in the frying pan under swivel in approximately 5 6 minutes until golden brown. Walnuts and short heating. Season with salt and pepper.
Soup with the hand blender or in the blender very finely puree. With salt and freshly ground pepper and spice mix again so you foamy.
Soup in bowls or deep plates. Pumpkin, nuts and sage to distribute, sprinkle with a little truffle oil and immediately prepare.
Clear green cabbage soup with chick peas and tomatoes
Ingredients for 2 meals
275 grams of fresh green cabbage
1 medium-large onion
1 large spoon olive oil
1 large spoon Spanish paprika powder (smoked)
1 small spoon paprika powder (rose sharply)
650 ml vegetable stock
240 grams of chickpeas (socket)
4 eggs tomatoes
1 small spoon runny honey
Salt and pepper from the mill
1 small lemon (on request)
The preparation process
Green cabbage cleaning, the tough stems and leaf ribs eliminate, cabbage thoroughly in clean water. In salted boiling water for 3 to 4 minutes simmer, cooking. In cold water quenching so that color and bite. Then print well and coarsely.
Onions, districts and in fine stripes crush.
Oil in a large saucepan, onion and green cabbage is 4 minutes sauté.
Paprika powder and sprinkle with sauté briefly.
The liquid and heat. Over a medium heat for 20 minutes of cooking.
Chick peas in a sieve and rinse and drain. To the soup and continue to cook 10 minutes.
Clean tomatoes in water, neighborhoods, core and finely dice.