Surkålsuppe med kaviar-fløde-toppe

 

 

SHOPPING LIST FOR 4 PORTIONS

1 LARSEN Tuncreme (tube à 100g, i kølereolen)
1 LARSEN Tysk kaviar, sort (glas à 50g, i kølereolen)
75 g røget bacon
1 spsk olie
1 løg
1 spsk koncentreret tomatpuré
500 g frisk surkål (eller 1 dåse)
1 T røntsagsbouillon (pulver)
⅛ l tør hvidvin
100 ml fløde
1 tsk kartoffelmel
150 g fløde
8 skiver baguette
2 spsk smør
   cayennepeber, salt
   persille til bestrøning

 
Sværhedsgrad: middel
Tilberedningstid: ca. 20 min.

 

TILBEREDELSE

Skær baconen i små tern og svits dem i varm olie. Pil løget, skær det i små tern og tilsæt det til og den koncentrerede tomatpuré til baconen.

Tilføj surkål, bouillon og vin. Bring blandingen i kog og lad den småkoge i 10 min. Smag suppen til med cayennepeber og salt.

Rør 100 ml fløde sammen med 1 tsk kartoffelmel og kom det i suppen. Pisk resten af fløden halvstiv.

Rist baguetteskiverne let i en pande, smurt i smør. Anret de varme skiver separat med tuncremen.

Hæld suppen op i tallerkener og kom fløde og kaviar på. Bestrøs med persille og serveres.

Andalusisk tomat-fjordmuslingesuppe

INDKØBSLISTE TIL 4 PORTIONER

2 LARSEN Fjordmuslinger i tomatsauce (glas à 200g)
1 dåse hele tomater (800g)
1 løg
2 EL olivenolie
100 g fløde
½ bundt timian
4 cl sherry medium
   salt, peber
 
Sværhedsgrad: middel
Tilberedningstid: ca. 30 min.



TILBEREDELSE

Pil løgene og skær dem i fine tern. Lad tomater og fjordmuslinger dryppe af, opsaml saften fra tomaterne og hak tomaterne groft.

Vask timianen (læg nogle stængler til side til pynt), pluk nogle blade af stænglerne og hak dem fint.

Opvarm olivenolien, tilsæt løgtern og lad dem klare. Spæd til med saften fra tomaterne, tilsæt hakket timian og lad det koge op.

Tilføj hakkede tomater og fjordmuslinger, varmes kort op og smages til med salt og peber.

Pisk fløden stiv, rør sherryen i. Tomat-fjordmuslingesuppen hældes i fire suppekopper, kom en klat sherryfløde på hver og servér dem, pyntet med timianblade, hvis det ønskes.

Suppe-kicket

INDKØBSLISTE TIL 2 PORTIONER:

1 LARSEN røget ørred i planteolie (dåse à 110 g)
1 fennikelknold
1 porre
1 appelsin (øko)
2 stjerneanis
½ bæger fløde
½ l grøntsagsbouillon
3 spsk rapsolie
   salt, peber

Sværhedsgrad: let
Tilberedningstid: ca. 20 min

PREPARATION

Take the trout fillets out of the tin and drain them in a colander.Rinse off and quarter one fennel bulb, cut out the stem and cut the quarters into fine strips. Set aside a few fennel leaves for garnishing.

Clean leek, rinse it off and slice the light ends into fine rings. Sauté fennel and leek rings in rapeseed oil. Add broth and star anise, bring to a boil and in a covered pot let boil for 8-12 min. until soft.

In the meantime rinse one organic orange under hot water and peel so thickly that the white skin is also removed. Cut out the fillets over a bowl, in this process collect the juice and squeeze out the rest of the orange.Take the star anise out of the soup and add a little cream.

Purée the soup with a hand blender. Add orange fillets to the soup and season to taste with salt, pepper and orange juice. Put the trout fillets in the soup and warm slightly.

Garnish with fennel leaves.

Uwe Meßner’s wine recommendation: The subtlety of this soup is enchanting and is perfectly rounded off with a glass of Green Veltliner from the Wachau region.

Cream Soup with Fine Matjes Herring

SHOPPING LIST FOR 4 SERVINGS

1-2 LARSEN Fine Matjes Herring Fillets (125g package in the refrigerated section)
1 T Butter and olive oil
3 Spring onions (or 1 onion)
200 g Leek
1-2 Apples
1 Dash of lemon
500 g Celery root
100 ml Apple juice
500 ml Fish stock
200 ml Cream
100 g Processed cheese
1 Pomegranate
1 Pinch of chili
approximately ½ T sugar
Salt, white pepper

 

PREPARATION

Clean and wash spring onions, leek, celery root and apple, peel and cut into small pieces. Set some of the celery root and leek aside to add to the soup.

Heat butter and oil in a pan, sauté all finely chopped ingredients at medium temperature. When the ingredients are slightly translucent, top up with the fish stock and the apple juice. Let simmer for approximately 15 min. Then add the cream and the soft cheese to the soup. Mix with a hand-held blender and pour through a fine sieve.

Season to taste with salt, white pepper, chili and a little sugar (not too sweet!).

Cut 4 T of fine strips of celery root and leek and cook al dente in 1 T butter and a little fish stock.

Cut open the pomegranate, use a spoon to remove the seeds.

Drain the matjes herring fillets, dab them off and cut in fine strips. Serve in a bowl on ice, so that at the table everyone can serve themselves the matjes herring strips.Arrange the soup, place the warm vegetable strips with the pomegranate seeds in the middle of the plate. Those who desire can also put some of the whipped cream on the soup.

Preparation time: approximately 30 min.