Küchenlatein : topic:Recipes in English

Weekly soup for Souper Sunday: Spiced parsnip soup

ostwestwind — 2009-12-13T12:15:00Z

This week I prepared a

Spiced parsnip soup

We like the parsnip's sweetness in combination with ginger and chili.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Spiced parsnip soup
Categories:	Vegetarian, Soup
Yield:	6 Servings

Ingredients

		Small knob of butter
1		Onion , sliced
2		Garlic cloves , sliced
		Small piece fresh root ginger , peeled and sliced
6	large	Parsnips , peeled and chopped
1	teasp.	Cumin seeds
1	teasp.	Coriander seeds
2		Cardamom pods
1	tablesp.	Garam masala
1.2	liters	Vegetable stock
150	ml	Pot double cream
H		TO SERVE
1	teasp.	Olive oil
1	teasp.	Toasted cumin seeds
1		Red chilli , deseeded and sliced
		Coriander leaves

Source

GoodFood magazine, November 2009

	Edited RK 12/13/2009 by
	Ulrike Westphal

Directions

1. Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.

2. Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.

:Easy
:Prep 30 mins
:Cook 40 mins

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This is my 30^th post for Debbies Souper Sunday and soup 32 this year.

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Chicken Stock from the Slow Cooker

ostwestwind — 2009-10-06T04:30:00Z

This recipe is for Kayte von Grandma's Kitchen Table, who owns a crockpot but never used this to make stock, especially chicken stock.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Chicken stock from the slow Cooker
Categories:	Fond, Slow Cooker, Crockpot
Yield:	2 ,0 l

Ingredients

2		Onions
2		Carrots
2		Leeks
1/2		Celeriac
3	stalks	Celery: 120 g
2	cloves	Garlic
1/2	bunch	Parlsey
20	grams	Butter
1		Chicken, 1200 g ca
10		Coriander seeds
1		Bouquet garni
10		Pepper corns

Source

	modified from
	Mario Kotaska

	Edited RK 10/01/2009 by
	Ulrike Westphal

Directions

Peel onions and dice. Wash vegetables and peel if necessary. Wash parsley. Fry onions in butter until translucent.

Remove skin from chicken and rinse. Give chicken in to the crock pot. Add vegetables, fried onions, herbs and spices. Add water until the chicken is covered. Put on lid and cook on "LOW" for 6 - 8 h until the meat begins to fall from the bone. Drain through a sieve and bring to the boil again, fill hot into twist-off-bottles.

:Slow Cooker 6,5 l
:Preparation time 15 min
:Cooking time: 6 - 8 h
:Setting: low

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Weekly soup for Souper Sunday: Roasted carrot and herb-dumpling soup

ostwestwind — 2009-09-04T04:00:00Z

The summer is over in Germany, the first autumn signs are visible. It's getting colder, so I served a

Roasted carrot and herb-dumpling soup

for lunch. The recipe can be found at Donna Hay's website (click). I had no parsley in my garden, so I only used chives. My sons liked the dumplings, it's a really delicious soup.

This is my 28^th post for Debbies Souper Sunday

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Weekly Soup for Souper Sunday: Red lentil soup with roasted pepper

ostwestwind — 2009-08-16T10:00:00Z

I had some red peppers left, red lentils were on hand, so I prepared the

Red lentil soup with roasted pepper

It's a recipe from Rose Elliot, I own a German translation from the Vegetarian Supercook. A simple, but delicious soup using oven roasted vegetables. While the peppers, onions and garlic cool down, cook the lentils until tender. Peel the pepper and blitz with lentils and other vegetables. For seasoning I used just a pinch smoked paprika, giving the soup that extra something. Serve with basil and parmesan shavings.

This is my 26^th entry for Debbis Souper Sunday.

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Weekly soup for Souper Sunday: Chicken, rice and broad bean soup

ostwestwind — 2009-08-02T10:00:00Z

This is my 24^th post for Debbie's Souper Sunday

This soup is not my work, it is our sons team work. They have summer holidays and their parents still have to work. After podding all those fava/broad beans they opted for a soup. I chose the

Chicken, rice and broad bean soup

recipe and the boys cooked and served it for lunch. A very tasty soup, we all were pleased.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Chicken, rice and broad bean soup
Categories:	Soup
Yield:	4 Servings

Ingredients

1	tablesp.	Olive oil
1		Brown onion, chopped
1	clove	Garlic, crushed
2		Bay leaves
4	sprigs	Thyme
1 1/2	liters	Chicken stock
400	grams	Chicken breast fillets, trimmed
400	grams	Sebago (starchy) potatoes, peeled and chopped, Ulrike: Gloria
65	grams	Long-grain rice
300	grams	Broad beans, blanched and peeled
		Sea salt and cracked black pepper
1/3	cup	Chopped flat-leaf parsley leaves

Source

Donna Hay

	Edited RK 07/29/2009 by
	Ulrike Westphal

Directions

Heat a large saucepan over medium heat. Add the oil, onion, garlic, bay leaves and thyme and cook for 4-5 minutes or until the onion is tender. Add stock, chicken, potato and rice, bring to the boil and cook for 10-12 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside. Cook for a further 5 minutes or until the rice is cooked and the potato is tender. Shred the chicken, return to the pan and add the broad beans, salt and pepper. Cook for a further 2 minutes or until the chicken and broad beans are warmed through. Serve soup topped with parsley. .

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Weekly soup for Souper Sunday: Cherry Soup

ostwestwind — 2009-07-05T10:00:00Z

This is my 23^rd post for Debbie's Souper Sunday

This week was very hot in Northern Germany, so you don't want to eat anything heating yourself up. In this case we like buttermilk and zwieback or strawberries with milk for lunch. In our childhood my husband and I also liked

Cherry Soup

thickened with tapioca pearls. The soup can be enjoyed plain, with semolina dumplings or French vanilla ice cream

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Cherry Soup
Categories:	Soup, Sweet
Yield:	1 Recipe

Ingredients

1.2	kg	Cherries, stoned
1.2	kg	Water
200	grams	Sugar
150	grams	Tapioca pearls
1/2		Cinnamon stick
		Lemon juice to taste

Source

our grandmothers' recipe from memory

	Edited RK 07/04/2009 by
	Ulrike Westphal

Directions

Bring cherries, water, sugar, tapioca pearls and cinnamon stick to a boil and simmer for about 20 min. until the tapioca is almost completely translucent. Leave to cool.

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Technorati Tags: Suppe, soup

Almond-milk loaf

ostwestwind — 2009-07-02T13:56:00Z

This is my contribution to BreadBakingDay #22, this month hosted by Stefanie from Hefe und mehr

A very tasty breakfast bread.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Almond-milk loaf
Categories:	Baking, Bread, Yeast
Yield:	1 Recipe

Ingredients

250	grams	Plain white flour
250	grams	Strong white flour
1 1/2	teasp.	Fine sea salt
150	grams	Skinned almonds
20	grams	Caster sugar
325	grams	Water at 20°C
2	teasp.	Fresh yeast, crumbled

Source

	Dan Lepard, The handmade loaf,
	ISBN 1 84000 966 7

	Edited RK 08/02/2007 by
	Ulrike Westphal

Directions

Mix the plain and strong flours with the salt in a large bowl. Using a mortar and pestle, or a blender, grind the almonds to a creamy paste with the sugar and 100g of the water, then beat in the remaining water and the yeast. Stir this liquid in with the dry ingredients and mix it all together until you have a soft, sticky dough. Scrape any dough from your fingers into the bowl, then cover and leave for 10 minutes.

Rub 1 tsp of corn or olive oil on the work-surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a tsp of oil. Return the dough to the bowl and leave for a further 10 minutes. Remove the dough, knead once more on the oiled surface, returning the shape of the dough to a smooth, round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm (21-25°C) place.

Oil and flour a deep loaf tin (10 x 18cm). Lightly flour the worksurface and shape the dough into a baton. This time, however, tap the ends in before rolling it back and forth to form a smooth cylinder the same length as the tin. Drop the dough seam-sideupwards into the tin, and leave to rise for 1,5 hours or until doubled in height. If you're using a Pullman tin, add the greased lid at this point. Preheat the oven to 210°C/410°F/gas mark 6 1/2. For an open top loaf, lightly dust the dough surface with flour. For a closed Pullman loaf, just check that the dough nearly touches the lid. Bake in the centre of the oven for 25 minutes, then reduce the heat to 190°C/375°F/gas mark 5 and bake for a further 20 minutes, until the loaf is a good golden-brown. Leave to cool on a wire rack.

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Weekly soup for Souper Sunday: Fennel, cardamom & coconut soup

ostwestwind — 2009-06-21T10:00:00Z

This week I had to lunch alone, so I prepared the half recipe

Fennel, cardamom & coconut soup

just for me. With some fresh baked bread just enough for lunch.

==========	REZKONV-Rezept - RezkonvSuite v1.4
Titel:	Fennel, cardamom & coconut soup
Kategorien:	Soup, Vegetarian
Menge:	4 Portionen

Zutaten

2	Essl.	Grapeseed oil
3		Shallots, finely chopped
30	Gramm	Fresh root ginger, peeled and finely chopped, 1
		-- oz
1		Garlic clove, finely chopped
2		Green chillies, finely chopped
2	Teel.	Fennel seeds
15		Cardamom pods, crushed and husks removed
2		Fennel bulbs, about 500 g, 1 lb 2oz, quartered
		-- and finely sliced
		Small bunch coriander, few leaves reserved for
		-- garnish, rest finely chopped, including stems
50	ml	Pernod 2 fl oz, optional
2	x	400 ml cans coconut milk
2	Essl.	Soy sauce
2	Essl.	Lime juice
2	Essl.	Thai sweet chilli sauce

Quelle

GoodFood Vegetarian Summer 2009

	Erfasst RK 19.06.2009 von
	Ulrike Westphal

Zubereitung

1. Heat the grapeseed oil in a large pan. Once the oil is hot, add the shallots, ginger, garlic, chilli, fennel seeds and cardamom. Cook over a medium heat for 3 mins. Add the fennel, finely chopped coriander and Pernod (if using) and cook for 2 mins or until most of the Pernod has evaporated. Add the coconut milk and 200 ml of water. Bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until the fennel is tender.

2. Add the soy sauce, lime juice and sweet chilli. If the mixture is a bit too thick, add a dash of water. Serve piping hot, garnished with a few coriander leaves.

:PREP 20 mins
:COOK 25 mins
:PER SERVING 432 kcals, protein 5g, carbs 16g, fat 39g, sat fat 29g, fibre 3g, sugar 13g, salt 2.29g

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This is my 21^st entry for Debbis Souper Sunday.

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BBD #21: Pizza Party - Caramelised onion, Brie & courgette pizza

ostwestwind — 2009-06-15T13:15:00Z

Click here for the posting in German.

Zorra celebrates the 2^nd anniversary of Bread Baking Day with a Pizza Party. The "Vegetarian Summer" from GoodFood has four delicous sounding vegetarian pizzas. Son no. 1 and I tried the

Caramelised onion, Brie & courgette pizza

for lunch. The recipe said 2 to 4 servings, but it was just enough for a growing teenager and his weight watching mother.

A very tasty combination.

I used the dough for a thin base.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Caramelised onion, Brie & courgette pizza
Categories:	Baking, Pizza
Yield:	2 to 4 Servings

Ingredients

1		Quantity Tomato sauce (see below)
1		Prepared Pizza base (see below)
1 1/2	tablesp.	Olive oil
3		Onions, thinly sliced
1	teasp.	Caster sugar
1/2	teasp.	White wine vinegar
1		Courgette
140	grams	~~Vegetarian~~ Brie, sliced, 5 oz ripe
25	grams	Walnuts, coarsely chopped, 1 oz

Source

GoodFood Vegetarian Summer 2009

	Edited RK 06/15/2009 by
	Ulrike Westphal

Directions

1. Make the sauce and base. Heat oven to 220 °C/fan 200°C/gas 7. Heat half the oil in a pan, add onions, sugar and vinegar. Gently cook, stirring occasionally, for 30 mins until lightly caramelised.

2. Spread tomato sauce over the pizza, then cook for 5 mins for thin base, 10 mins for thick. Spoon over onions. Using a vegetable peeler, peel long, thin strips lengthways from the courgette, then toss in the remaining oil. Arrange over the onions with the Brie and walnuts. Season, return to the oven, then cook for a further 5 mins until golden.

:PREP 10 mins o COOK 40-45 mins
:PER SERVING (4) 463 kcals, protein 16g, carbs 46g, fat 25g, sat fat 8g, fibre 4g, sugar 11g, salt 0.86g

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-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Thin Pizza Base
Categories:	Baking, Yeast, Pizza
Yield:	30 Cm, 2 servings main course

Ingredients

H		THIN BASE
175	grams	6oz '00' or strong white bread flour
1/4	teasp.	Salt
1	teasp.	Easy-blend dried yeast
125	ml	Hand-hot water, 4 fl oz
1	tablesp.	Olive oil
H		THICK BASE
300	grams	10 oz '00' or strong white bread flour
1/2	teasp.	Salt
6	grams	Pack easy-blend dried yeast
225	ml	Hand-hot water, 8 fl oz
2	tablesp.	Olive oil

Source

GoodFood Vegetarian Summer 2009

	Edited RK 06/15/2009 by
	Ulrike Westphal

Directions

1. Place the flour, salt and yeast in a food processor. Combine the water and oil in a jug. With the machine running, add the liquid, then process to a soft dough. Place on a lightly floured work surface. With floured hands, knead for 2-3 mins until smooth and elastic.

2. Place the dough in a bowl, smooth side up. Lightly brush with a little oil, then cover the bowl with cling film and keep in a warm place for 40 mins until doubled in size. 3 Knead the dough on a lightly floured surface for 1-2 mins until smooth. Roll out to a 30 cm circle, then place on a preheated baking sheet. Press the dough 2 cm in from the edge to make a rim, then continue with the topping of your choice.

:PIZZA PREP 10 mins plus proving

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-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Tomato Sauce
Categories:	Sauce
Yield:	1 Pizza 30 cm Ø

Ingredients

4		Plum tomatoes, halved
1	small	Onion, sliced
1	large	Garlic clove
1	tablesp.	Olive oil
1	tablesp.	Tomato puree
1/4	teasp.	Sugar

Source

GoodFood Vegetarian Summer 2009

	Edited RK 06/15/2009 by
	Ulrike Westphal

Directions

Place the plum tomatoes, onion and garlic in a large roasting tin, then drizzle with the oil. Cook for 30 mins until charred at the edges. Transfer the tomato and onion mix to a food processor with the tomato puree and sugar, process to a smooth paste, then season to taste.

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Weekly soup for Souper Sunday: Tomato & tamarind soup

ostwestwind — 2009-06-14T10:00:00Z

This is my 20 ^th post for Debbie's Souper Sunday

Although I am not a huge fan of coriander/cilantro I tried the

Tomato & tamarind soup

from the mini issue of olive, which came with the July issue of Good Food. Three stalks and their leaves cilantro were just enough soapy flavour for us. A really speedy and healthy supper.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Tomato & tamarind soup
Categories:	Soup, Low fat
Yield:	4 Servings

Ingredients

1	tablesp.	Oil (3 P)
2		Garlic cloves , chopped
1		Thumb-sized piece root ginger , chopped
2		Green chillies , chopped
1	teasp.	Ground cumin
1	teasp.	Ground coriander
1	small	Bunch corianderIcilantro , stalks and leaves separated
50	grams	Red split lentils
2	x	400g tins chopped tomatoes
500	ml	Vegetable stock
1	tablesp.	Tamarind paste
4	tablesp.	Natural yogurt (0,5 P)

Source

BBC, Mini Issue of olive

	Edited RK 06/13/2009 by
	Ulrike Westphal

Directions

1. Heat oil in a large pan. Cook the garlic, ginger and chilli for 3 minutes until fragrant.

2. Add the spices and cook for a couple of minutes, then add the coriander stalks, lentils, tomatoes and stock. Bring to a simmer and stir in the tamarind paste. Simmer for 20 minutes until lentils are tender, then blend until completely smooth.

3. Chop the coriander leaves and mix together with the yoghurt. Swirl into the soup before serving.

:Per serving: 107 kcalories, protein 7,4g, carbohydrate 17,9g, fat 1,2 g, saturated fat 0,1g, fibre 3,3g, salt 0,61 g
:EASY
:Ready in 30 mins

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Technorati Tags: Suppe, soup

Weekly Soup for Souper Sunday: Herbed Barley and Buttermilk Soup

ostwestwind — 2009-06-03T13:25:00Z

Normally I serve a sweet buttermilk soup, but today I tried a slow cooked

Herbed Barley and Buttermilk Soup

I used lots of tarragon, which goes well with the buttermilk.

==========	REZKONV-Rezept - RezkonvSuite v1.4
Titel:	Herbed Barley and Buttermilk Soup
Kategorien:	Soup, Slow Cooker, Crockpot
Menge:	4 Portionen

Zutaten

30	Gramm	Butter, unsalted
2	groß.	Yellow onions, chopped
120	Gramm	Chopped celery , 1 cup
150	Gramm	Pearl barley, rinsed and drained, 3/4 cup
1	Ltr.	Water
500	ml	Buttermilk
		Salt and freshly ground black pepper to taste
1/4	Tasse	Minced fresh herbs, such as cilantro, tarragon,
		-- chives, dill, thyme, or parsley, or a
		-- combination

Quelle

	Not your Mother's Slow Cooker Cookbook
	ISBN 978-155832245-5

	Erfasst RK 03.06.2009 von
	Ulrike Westphal

Zubereitung

1. Heat the butter in a large skillet over medium heat. When it is melted, add the onions and celery and cook, stirring occasionally, until the celery has softened an the onion is lightly browned, about 10 minutes. Transfer to the slow cooker. Add the barley and water; stir to combine. Cover and cook on LOW until the barley very tender, 5 to 6 hours.

2. Stir in the buttermilk. Cover and cook on HIGH until the soup is thorough] hot, about 30 minutes longer. Season with salt and pepper. Just before serving, stir in half the herbs. Sprinkle the remaining herbs over the individual bowls as garnish.

:COOKER SIZE: 3,5 l
:PREP.TIME: 15 mins
:SETTINGS AND COOK TIMES: LOW for 5 to 6 hours, then HIGH for 30 minutes

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This is my 19^th post for Debbies Souper Sunday.

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Weekly soup for Souper Sunday: Potato-Leek Soup

ostwestwind — 2009-05-17T11:40:00Z

Son no. 2 asked for a potato soup this week, no problem for me to satisfy his wish. His decoration shows, that he liked the

Potato-Leek Soup

from the slow cooker. I didn't puree all to have some chunks left.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Potato-Leek Soup
Categories:	Soup, Slow Cooker, Crockpot
Yield:	6 Servings

Ingredients

4		Medium-size leeks (white part only), washed well
		-- and thinly sliced (about 4 cups, 350 g,
		-- prepared weight)
4		Medium-size to large russet potatoes, peeled and
		-- diced, 852 g
4-6	cups	Water or vegetable or chicken broth
		Salt to taste
2	tablesp.	Unsalted butter
		French bread for serving

Source

	Not your Mother's Slow Cooker Cookbook
	ISBN 978-155832245-5

	Edited RK 05/17/2009 by
	Ulrike Westphal

Directions

1. Put the leeks and potatoes in the slow cooker. Add enough of the water or broth to just cover them. Cover and cook on LOW until the potatoes are tender, 5 to 7 hours.

2. Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Add the salt and butter, swirling until it is melted. Ladle the hot soup into bowls and serve immediately with French bread.

:COOKER: Medium round or oval, 3,5 l
:SETTING AND COOK TIME: LOW for 5 to 7 hours

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This is my 17^th post for Debbies Souper Sunday

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Weekly Soup for Souper Sunday: Provençal Tomato Soup with Poached Eggs

ostwestwind — 2009-05-10T10:00:00Z

A long weekend in Schwerin and a buisiness trip of several days' duration afterwards didn't stop me to serve our weekly soup. My son asked for a tomato soup and I decided that the

Provençal Tomato Soup with Poached Eggs

from the Slow Cooker was the right thing to fulfill his desire. I doubled the following recipe to serve 4 persons. My young gentlemen and their guest liked the soup, but they thought it was too "orangy". I loved the addition of orange zest. Of course I could have cooked the soup in the usual way, but a Slow Cooker is so convenient for part-time working moms, who arrive at home the same time as the their pinched with hunger teenagers.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Provençal Tomato Soup with Poached Eggs
Categories:	Slow Cooker, Crockpot, Soup
Yield:	2 Servings

Ingredients

		One 28-ounce can whole plum tomatoes, crushed
		-- and undrained
1	small	Yellow onion, coarsely chopped
1		Or 2 cloves garlic, to your taste, minced
1		Medium-size red or white new potato, cubed
		Or
1/2	cup	Cooked white or brown long-grain rice
3	tablesp.	Olive oil
3	strips	Orange zest, about 2 inches long by 1/2 inch
		-- wide
		Pinch of saffron threads
1/4	teasp.	Chopped fresh thyme leaves
1/8	teasp.	Fennel seed, crushed in a mortar and pestle
1/8	teasp.	Sugar
1/4	teasp.	Salt
		Pinch of cayenne pepper
2-4		Eggs
3-4	tablesp.	Chopped fresh Italian parsley
		Extra-virgin olive oil, optional for drizzling

Source

	Not your Mother's Slow Cooker Recipes for Two
	ISBN 978-1-55832-340-7

	Edited RK 05/09/2009 by
	Ulrike Westphal

Directions

1. Place the tomatoes, onion, garlic, potato, olive oil, orange zest, saffron, thyme, fennel seed, sugar, salt, and cayenne pepper into the slow cooker. Cover and cook on HIGH for 3 to 3 1/2 hours. The soup will be quite thick, but you can thin with a bit of hot water or chicken broth if you like.

2. Remove the strips of orange zest and discard. Break each egg into a heatproof cup. Lower the cup into the soup so the egg can flow out gently. You will easily be able to cook 2 eggs at once; if you have an oval cooker, 4 will fit; otherwise cook in 2 shifts. Cover and set a timer for 5 minutes for runny yolks, 7 minutes for firmer yolks. (You can test them for doneness by gently pressing each yolk with a spoon.)

3. To serve, use a slotted spoon to gently slip a poached egg into the bottom of each shallow soup bowl. Ladle the hot soup over the egg, sprinkle with parsley, drizzle with olive oil, if desired, and serve immediately.

:COOKER: 3 quart
:SETTING AND COOK TIME: HIGH for 3 to 3 1/2 hours

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This is my 16^th post for Debbies Souper Sunday

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Weekly soup for Souper Sunday: (White) asparagus cream soup

ostwestwind — 2009-05-02T06:00:00Z

Asparagus cream soup

My sons loved the meatballs more than the asparagus, my husband and I both.

In Germany asparagus always means the white "spargel". This year the German spargel season began at Easter and it ends always on June, 24 th. "Cherries red, spargel dead" is an old country saying. To prepare a German White Asparagus Cream Soup you first cook a broth from the peel and trimmed ends adding lemon and sugar. Remove peel and ends and cook the asparagus pieces for about 8 mins in the broth. Remove asparagus, add cream and season with lemon, salt and pepper. Give back the asparagus into the soup, warm through and add meat balls if you like.

If you are interested in German Asparagus madness, read this. Until university I didn't know that there is other than white asparagus.

This is my 15 ^th post for Debbies Souper Sunday

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Weekly soup for Souper Sunday: Slow-Cooked Broccoli Soup with Garlic and Olive Oil

ostwestwind — 2009-04-26T12:37:00Z

It's always the same after returning from vacation: Tons of laundry has to be done and the garden needs attention. The weather is just fine for using the eco-friendly solar dryer and it is fun to do the garden work. So I let the slow cooker do the work in the kitchen on its own and let it cook a

Broccoli Soup with Garlic and Olive Oil

Although my sons are not huge fans of broccoli, they ate without any comment, because the soup didn't have any chunks. I used my lemon thyme to season the soup.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Slow-Cooked Broccoli Soup with Garlic and Olive Oil
Categories:	Slow Cooker, Crockpot
Yield:	6 Servings

Ingredients

1.35	kg	Broccoli, 2 bunches
110	grams	Olive oil, 1/2 cup, 120 ml
8	cloves	Garlic, sliced
2	teasp.	Chopped fresh thyme or marjoram
		Or
1/2	teasp.	Dried thyme or marjoram
1 1/2	liters	Vegetable or chicken broth, 6 cups
60	ml	Dry white wine
2	tablesp.	Fresh lemon juice
		Salt and freshly ground black pepper to taste
H		FOR SERVING
		Toasted slices of French bread
		Freshly grated parmesan cheese

Source

	Not your Mother's Slow Cooker Cookbook
	ISBN 978-155832245-5

	Edited RK 04/26/2009 by
	Ulrike Westphal

Directions

1. To prepare the broccoli, cut off the florets and chop them.Trim off the bottom 2 inches of each stem, peel the stems, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in the slow cooker. Cover and cook on LOW for 5 to 6 hours.

2. With the back of a large spoon, mash some of the broccoli against the side of the cooker; the soup will be chunky. Or for a smooth soup, puree with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan.

::Prep Time: 15 mins
:COOKER: 6,5 l
:SETTING; LOW
:COOK TIME: 5 to 6 hours

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This is my 14^th post for Debbie's Souper Sunday

Technorati Tags: Suppe, soup