Leek soup

with white bread

For 4 servings

1 kg of leek

4 slices of white bread

100 ml of olive oil

100 g pine nuts

2 tbsp flour

500 ml meat broth

200 g freshly grated parmesan

pepper

some basil leaves for garnish

Preparation time: approx. 45 minutes
plus baking time: approx. 15 minutes

Per serving approx. 809 kcal / 3396 kJ 32 g E, 58 g F, 41 g KH

1  Clean and wash the leek sticks and cut only the whites of the sticks into fine rings. Drizzle the white bread with a little olive oil and toast in the pan. Crush the pine nuts in a mortar.

2  Heat some of the olive oil in a pan and sauté the leek rings until they are golden yellow (do not fry them). Add 1–2 tablespoons of water and let the rings become very soft. Dust with the flour and set. Pour in the meat stock and simmer the leek until it almost crumbles.

3  Divide the toasted white bread slices onto 4 ovenproof molds, sprinkle the pine nuts over them and cover with the leek soup. Sprinkle everything well with parmesan and drizzle with a few drops of olive oil. Finally season with black pepper and grill in a preheated oven for 10-15 minutes at 200 ° C.

4  Put the molds on the saucers and garnish the baked leek with a few leaves of basil.

TIP

Those who like it a little more "cheesy" when gratinating can use a cheese that melts well, such as Gruyère, instead of Parmesan.

Wild herb soup

with potatoes

For 4 servings

4 handfuls of wild herbs (e.g. nettles, sorrel, ribwort, yarrow etc.)

3 carrots

3 potatoes

1 tbsp butter

2 l vegetable broth

200 ml of cream

salt

pepper

some daisies for garnish

Preparation time: approx. 20 minutes
plus cooking time: approx. 30 minutes

Per serving approx. 249 kcal / 1044 kJ 4 g E, 20 g F, 15 g KH

1  Wash and chop the wild herbs. Wash, peel and cut the carrots and potatoes into small pieces.

2  Leave the butter in a saucepan and lightly sweat the herbs in it. Add the carrots and potatoes and deglaze with the vegetable stock. Let it simmer over medium heat for at least 30 minutes.

3  Puree the soup with a hand blender, add the cream and season well with salt and pepper.

4  Pour the wild herb soup into deep plates and serve decorated with the cleaned daisies.

TIP

You can find the wild herbs yourself in the wild. When picking, however, make sure that the herbs do not grow too close to streets or highways, and make sure that the herbs are free from vermin. Alternatively, herbs are also available in health food stores or - mostly dried - in pharmacies.