Delicious Soups for Every Season includes three different soups that bring comfort and warmth to any time of the year.
Creamy Pumpkin Soup with Curry
Ingredients:
- ½ kg pumpkin (cut into cubes; best varieties are muscat, such as Hokkaido, butternut, Piena di Napoli)
- 2 carrots
- ¼ celery root
- 1 onion
- 1 potato (or 1 tablespoon cornstarch)
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- Salt, pepper, and cooking cream (optional)
Instructions: Sauté the onion until lightly golden, then add the diced vegetables, spices, and sauté for a few more minutes. Add enough water to cover the vegetables and cook until tender. Once cooked, blend with an immersion blender, adding water to reach your desired consistency. Add a bit of cooking cream and bring to a quick boil. Serve with pumpkin seed oil and roasted pumpkin seeds for garnish.
Creamy White Asparagus Soup with Flowers
Ingredients:
- 500 g white asparagus
- 125 ml cream
- 30 g butter
- 30 g flour
- 1 egg yolk
- Lemon juice
- Nutmeg
- 1 teaspoon sugar
- Salt
- Edible borage flowers
- Sage leaves
Instructions: Prepare the asparagus by boiling the skins in salted water for 20 minutes, then discard the liquid. In the same water, cook the asparagus pieces for 15 minutes. Drain and dilute the asparagus water to about 3 liters. In a pot, heat the butter and mix in the flour. Add the asparagus water and stir well, bring to a boil. Thicken the soup with cream and egg yolks, then add salt, sugar, nutmeg, and lemon juice. Add the cooked asparagus pieces back to the soup, heat through, and serve. Garnish with toasted breadcrumbs, borage flowers, sage, and other edible flowers.
Vegetable Soup
Ingredients:
- Potato
- Carrot
- Green pepper
- Onion
- Tomato
- Basic stock cube
- 1 tablespoon oil
- Parsley
- Salt, pepper
Instructions: Cut the potato into medium-sized cubes, and chop the carrot, pepper, and onion finely. Add everything to cold water and a stock cube. Add a tablespoon of oil and cook until the vegetables are soft. Grate the tomato into the soup and cook for an additional three minutes. Serve hot, seasoned with black pepper and chopped parsley. It tastes even better with small pieces of cheese. This soup is very beneficial for children!
