Küchenlatein

"Waiter, there's something in my..." is the new event hosted in rotation by Andrew on SpittoonExtra, Jeanne Cooksister! and Johanna thepassionatecook for a finite period of 12 months. The first theme chosen by Andrew is stew. Last year I cooked 20 soups and stews. This year I've already cooked a Sweet N Sour lentil soup, a typical dish in the north of Germany, for the Weekend Cookbook Challenge. Swedes are inexpensive, but unpopular in some families since the swede winter. In the north of Germany all dishes are called "National", if the taste originates in the combination of pork and swedes. My grandmother prepared swedes as Swede mash with salami-style sausage. I like the taste of swedes, so I tried the


Delicious, even my gentlemen liked it!

-========= REZKONV-Recipe - RezkonvSuite v1.3

Title: Hearty winter veg soup
Categories: Soup, Vegetarian
Yield: 4 Servings

1 tablesp. Olive oil
2 Garlic cloves, crushed
1 Swede, peeled and cut into chunks
4 large Carrots, peeled and cut into chunks
3 sprigs Thyme, leaves removed and roughly chopped
850 ml Vegetable stock
500 ml Semi-skimmed milk
2 x 410g cans mixed beans in water, drained

============================ SOURCE ============================
BBC Good Food Magazine, December 2006, p.44
-- Edited *RK* 01/05/2007 by
-- Ulrike Westphal

1. Heat the oil in a large saucepan, then gently soften the garlic
without colouring. Tip in the swede, carrots and two-thirds of the
thyme, then pour in the stock and milk. Bring to the boil, then
simmer for 15 mins.

2. Ladle a third of the soup into a blender, whizz until smooth,
then pour back into the pan along with the beans. Check for
seasoning, then return to the heat and warm through. Serve sprinkled
with the remaining thyme and some warm, crusty bread rolls.

:Easy
:Cook 20 mins
:Vegetarian
:per serving: 307 kcalories, protein 17g, carbohydrate 47g, fat 7g,
saturated fat 2g, fibre 14g, sugar 27g, salt 0.99g

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