Green core soup

with smoked trout

For 4 servings

2 small onions

2 leeks

50 g butter

125 g green spelled meal

1 l vegetable stock

2 beefsteak tomatoes

150 g crème fraîche

salt

pepper

1 tbsp chopped dill

200 g smoked trout

Preparation time: approx. 15 minutes
plus cooking time: approx. 40 minutes

Per serving approx. 424 kcal / 1775 kJ 17 g E, 25 g F, 28 g KH

1  Peel and finely dice the onions. Clean the leek, cut in half lengthways and cut into strips. Wash the leek and drain in the colander.

2  Melt the butter in a saucepan at medium temperature, stir-fry the onions for 5 minutes. Add the leek and green spelled grist and cook for a few minutes while stirring. Deglaze with vegetable stock, bring to the boil and simmer uncovered over medium heat for 25–30 minutes.

3  Wash the tomatoes, soak in boiling water for 30 seconds, rinse in cold water and peel off the skin. Remove the stalks and cut the tomatoes into cubes.

4  Remove the soup from the stove. Stir crème fraîche into the soup and add diced tomatoes. Season the soup with salt and pepper and stir in the dill. Put the pot back on the stove and heat for 5 minutes, stirring occasionally.

5  Cut trout into small pieces. Serve the soup with the trout pieces.

Asparagus soup

with prawns

For 4 servings

1 liter of chicken broth

300 g green asparagus tips

200 g crabs or prawns

4 shallots

1 tbsp oil

1 tbsp corn flour

2 tbsp fish sauce

salt

pepper

1 egg

some chives for garnish

Preparation time: approx. 30 minutes
plus cooking time: approx. 15 minutes

Per serving approx. 115 kcal / 481 kJ 14 g E, 4 g F, 7 g KH

1  Bring the chicken stock to the boil. In the meantime, wash the asparagus and cut in half. Cook the asparagus in the boiling broth for about 5 minutes, remove and set aside.

2  Remove the intestines from the crabs. Wash and dry the crabs. Peel and finely chop the shallots.

3  Heat the oil in a wok, sauté shallots in it for 2 minutes. Add the asparagus, shrimp and the broth. Let the soup boil for 3 minutes.

4  Remove the wok from the heat. Mix corn flour with a little water to a smooth paste, add to the soup and stir with it.

5  Reheat the soup and let it boil until it has thickened a little. Stir in the fish sauce, season with salt and pepper.

6  Whisk the egg and add. Mix the egg in the soup vigorously so that it pulls threads. Serve sprinkled with chives.