Potato Leek Soup
- 500 g potatoes
- 400 g leeks
- 1 liter chicken or vegetable stock
- ½ cup sweet cream
- ½ cup creme fraiche
- Salt, pepper, nutmeg
Prepare potatoes and leeks, chop and cook in the stock for about 20 minutes and then puree. Whip the cream until stiff, stir creme fraiche, and loosely fold both into the soup. Season with salt, pepper and nutmeg.
Spundekäs
2 packages of cream cheese each 200 g
1 small onion
1 small gherkin
Pepper
Salt
Hot and mild peppers
First, chop the onion and gherkin in the kitchen machine, then add the cheese and the spices.
Persian Lentil Soup (4 portions):
- 200 gr red lentils
- 1 clove of garlic
- 3 onions
- 1 can of peeled tomatoes (400g)
- 1 dried red chilli
- 200 ml vegetable stock
- 100 ml white wine
- 50 ml olive oil
- Salt, Pepper and Cumin
- 100 gr Turkish Yoghurt
- ½ Lemon
Cut the onions and the garlic in little pieces, stir-fry them in some olive oil, put cumin and the lentils in, add the white wine and let it cook until most of the fluid is gone. Then add the tomatoes and the vegetable stock. Flavour all with salt, pepper and the crushed dried chilli. Let the soup cook for about 30 minutes. Strain the whole soup and mix the rest of the olive oil in the soup. Serve it with a little spoon of Turkish yoghurt flavoured with lemon juice.
Tortellini with Cream and Ruccola (rocket) (4 portions)
- 1 onion
- 6 spoons lemon juice
- 200 ml vegetable stock
- 250 ml cream
- 1 spoon grated lemon peel
- 400 gr tortellini filled with cheese and spinach
- grated parmesan cheese
- 50 gr ruccola (rocket)
- olive oil, salt, pepper
Cut the onion in little pieces and stir-fry them in olive oil. Add the lemon juice, the grated lemon peel, the vegetable stock and the cream. Let all cook for some minutes. Flavour all with salt and pepper. Then add the tortellini and let them cook for 5-10 minutes. At the end add the fresh ruccola and serve it with some grated parmesan cheese.