garden of soupgreen

makes  hot salty water tasty

The garden of soupgreen will consit of a mixture of root vegetables. It is a mixture of vegetables that are used for a wide range of recepts but i prefiere tu use them in there most common way. To make a clear soup out of it. It is simllar to green caldo here in spain. Basicliy it is a very comon mixture of vegetables that are used in all over europe but its origen is the northern region of europe. As generall soup is a winter food. It makes you feel well and heats you from inside. Good against colds and supports your wellbeing during wintertime. I love soup!

The ingredients:

– cleriac
– parsley
– leeks
– parsley root
– rutabaga
– chives

suppengruen

Makeing a clear soup:

Just add nearly the same amout of those things you see on that picture above for 1 liter of soup. This is no  quantum physics so the amounts doesn’t have to be so precise. I prefiere the doble amount of  cleriac because it is very rich in taste and i like it a lot. Fill the bole with water and add min. one spoon of salt. Add the soupgreen and cook it on low heat till the carrots are soft. Could take 20 – 30 ‘min.

Einbrenn(Roux):

makes your clear soup a little bit thicker. You prepaire the Einbrenn before you start making the basic soup.

BUTTER + FLOUR = EINBRENN

Basically I dont care too much about the amount of butter or flour. Thats because I dont have a balance and you can’t measure butter and four volumetricly in a comperative way. So I use 1 spone of butter and 2 spoons of flour. Melt the butter on low fame. Add 2 spoons of the flour. Add the flour gently. Mix it till it reaches a very dense consitance. It should become a dense liquid/paste and not lumpy. If the conistance is good you add one glass of cold water and mix it all up. Cook it for min. 5 minutes; better 10 that the starch opens. Thats importent for the flavor. Einbrenn or Roux is very commen in cooking. This recept for soup is called the white roux and is the base for white sauces. If you heat the flour butter mixture longer till it gets dark, it is the base for dark souces. You use that for meat dishes etc..

Frittatensuppe:

This is a traditional austrian soup that combines the best things in the world of cooking! Creeps and soup.

How to make creeps:

MILK + EGGS + FLOUR = CREEPS

So for me when I’am hungry I use 2 eggs, half a liter of milk and than add the flour till it reaches a dense consitence. I have no balance so I add flour till the mixture gets semifluid and it dosen’t taste to much like flour. If  you added to much flour, add more milk for equibrilation. Always but a little salt to the mixture.
Heat vegetal oile on a hot fame and try too make the creeps as thin as possible. They taste better when they are thinner. When you are done. You roll them and cut them in small strips. That is what in Austria is called “Frittaten”.

Finishing:
Add the amount of frittaten you what to eat and add the hot soup. Add small cut chives at last and thats it and dont forget a littlepit of pepper. Enjoy your winterday.
frittatensuppe

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Acerca de andreas

Is a trained chemist and architect. He got trained at the Treibacher Chemical Factories where he got formed in different laboratories like Reseach & Development , Active Oxigen, Central Analyses etc.. etc... Then after a profound and wide education in chemistry, he was 2 years responsable for the physical laboratory of the Rare Earth Division. Made the school leaving examination at night and moved on to Graz to study chemistry. After two years of chemistry, from one day to another, in a somehow schizophrenic move he decided to become an architect. A decision he never regreted. He studied architecture at the TU GRAZ and at ETSA Sevilla and worked in different national and international architectual studios in Vienna, Sevilla and Barcelona. For 2010 he will get founded with the Nicola Tesla Schoolarship that will take him to Paris. Currently he is living in Barcelona, prepairing to finish his studies in Paris at the École Nationale Supérieure des Beaux-arts.