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220 degrees diagonally

SPRING SOUP

“I find the first spring vegetable freshly picked from a garden kinda sexy, aromatic and delicious. The whole family loves these green and fresh tastes. Spring carrots, new potatoes and especially spring peas have entirely different taste than ripe vegetable.”


Ingredients:

1 liter of good meat or vegetable stock - not just water!
1 cup fresh spring peas
1 bunch  young carrots
3 middle size young potatoes
1 sprig lovage
1 sprig celery
2 sprigs parsley
salt and freshly ground black pepper
​1 teaspoon oil

Ingredients for spoon dumplings:
​

2 eggs
3-4 full spoons flour
1 spoon chopped fresh herbs (chive, parsley, oregano, dill...)
salt and freshly ground black pepper

​Method: 
  • Chop 2 larger carrots. Heat the oil in a larger pan and fry the chopped carrots for a few seconds. 
  • Stir in the soup stock.  Add lavage and celery. The soup stock is already seasoned, so add salt only if necessary.
  • Cut the potatoes into cubes, the carrots lengthways and cook them in veg stock for about 10 minutes. 
  • Meanwhile, prepare the dough for spoon dumplings. 
  • Beat the eggs with a fork and add finely chopped herbs. Add flour and mix well together. If necessary add a bit more flour.  The dough shouldn't be to runny or to hard.  Let it rest for a few minutes.
  • With two spoons make dumplings and add them to the stock. (With one spoon push the dough from the other into the stock.) 
  • Add spring peas and bring soup to a boil.  Cook the soup on low heat 3-5 minutes.
  • Serve the soup with chopped fresh parsley.

Cooking Tip:

When cooking stock and soups, the sequence of adding salt is important. Meat soups are salted at the end of cooking, because we want as much flavor and nutritions as possible to come from meat into "the water" and for that water to become the tastiest soup. It's the law of osmosis - the pass of nutritions from higher to lower concentration.

In this recipe we are cooking spring vegetable, full of flavor and nutrients and we want to preserve all of this in the soup.  This is why we cook the vegetables in a salted stock. The stock is already full of flavor.

Picture


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  • HOME
    • Welcome
    • BOOKS
  • ABOUT ME, THE AUTHOR
    • About the Translator
  • RECIPES
    • BREAKFAST AND BRUNCH >
      • Scrambled Eggs with Truffles
      • Bread with Sour Cream and Strawberries
      • Avocado & Quail Egg Sandwich
      • Pancetta Twists
      • Coconut Chips
    • SOUPS >
      • Spring Soup
      • Roasted Pumpkin Soup
      • Cabbage Soup with Carniolan Sausage
    • MAIN DISH >
      • Creamy Veal Goulash
      • Bograč Stew
      • T-bone Steak with Poached Egg and Wild Asparagus
      • Ossobuco with Gremolata
      • Pulled Pork Whiskey Burger with Fried Egg
      • Roast Chicken in Lemon Marinade and Mashed Potato with Gouda Cheese
      • Pad Thai with Chicken
      • Roasted Turkey Breast with Apples and Wine
      • Duck Liver in Wine Sauce
      • Minced Meat Roast with Vegetables in Pastry
      • Sea Bass with Fennel Salad and Tomatoes
      • Papardelle with Chanterelles
      • Fresh Pumpkin Fettuccine
      • Pasta with Poppy Seeds or Walnuts
      • Baked Stuffed Peppers
    • SIDE DISH >
      • Easter Prata
      • Spaetzli
      • Polenta Stuffed Peppers
      • Barley Risotto with Beetroot
    • SALADS & VEGETABLES >
      • Cucumber Salad
      • Green Salad with Warm Potatoes
      • Roasted Broccoli
      • Roasted Brussels Sprouts
      • Pickled Cucumbers
      • Leavened Cucumbers & Zucchinis
    • BREAD >
      • Rye Bread without Yeast - with Sourdough Starter
      • Fluffs - Soft and Fluffy Buns
      • Pita Bread
      • Spelt Bread with Flax Seeds
      • St. Nicholas' Devils
      • Bread Braid with Poppy Seeds
      • Ciabatta with Poppy Seed Oil
    • DESSERTS >
      • Carnival Fried Pastry
      • Pavlova with Hazelnut Base
      • Hot Chocolate with Cardamom and Homemade Munchmallows
      • Chocolate Cupcakes and Swiss Buttercream with White Chocolate
      • Baked Chocolate with Mango and Ice Cream
      • Juicy Pompkin-Chocolate Bundt Cake
      • Carob Rolls
      • Sweet Plate - Greek Style
      • Miss Lemoneé
      • Panna Cotta with Sparkling Wine and White Chocolate
      • Panna Cotta with White Chocolate and Truffles
      • Passion Fruit on Vanilla Cream
      • Flourless Raspberry Chocolate Cake
      • Flourless Strawberry Elderflower Cake - Lady Elderflower
      • Flourless Chocolate Chestnut Cake - Lady Chestnut
      • Pistachio & Hazelnut Chips
      • Hazelnut Mini Rolls
      • Cottage Cheese Pie with Poppy Seeds
      • Raspberry Ferdinand Rolls
      • Apricot Pockets
      • Honey Pears with Poppy Seeds & Vanilla Cream
      • Cat Eyes with Plum Jam
      • Fried Mice with Banana, Coconut and Lime
      • Kinder Milk Slices My Way
      • Millet Cake - Krapec
  • REFERENCES
  • CONTACT US
  • WORK WITH US
  • PRIVACY POLICY