COLD TOMATO SOUP
MATERIALS
1 bunch of fresh mint
20 sprigs of fresh thyme
10 Fennel stalks
1/2 bunch of chervil
10 sprigs of fresh tarragon
2 kg Tomatoes
150 ml Fig vinegar
30 ml Olive Oil
Salt
PREPARATION OF
Extract the leaves of mint, thyme, fennel stalk, parsley, and tarragon. Roughly chop the tomatoes along with the leaves of the herbs.
Pass all the ingredients through Grundig Slow Juicer 5 times.
Add the fig vinegar and olive oil to the liquid you have obtained and season with salt.
Strain and refrigerate. Serve after cooling.
VEGETABLE LEGUMES SOUP
MATERIALS
1 Carrot
1 Celery – With Stems
3 Fresh Potatoes
1 Pumpkin
2 thin stalks of Leek
5 cloves of Garlic
1 bunch of Spinach
100 g Boiled beans
75 g Green lentils
1 teaspoon of hot pepper
2 lt Chicken stock
10-12 leaves of Basil
80 ml Olive Oil
Salt, pepper
PREPARATION OF
Clean and dice carrots, celery, celery stalks, potatoes and squash.
Finely chop the leeks and garlic.
Clean the spinach, weed out the stalks.
Heat the olive oil in the soup pot. Throw the carrots, celery, garlic and leeks in the pan and sweat.
Add the potato, turn for a few minutes. Add the beans and lentils, add the hot pepper and mix.
Add the squash and pour the chicken stock over all the ingredients.
Strum the vegetables until they are cooked to the teeth.
Add the spinach and basil and mix, turn off the heat.
Sweeten with salt.
