What should that be? We’re all ready for spring, got used to the fact that the farmer’s calendar is just trash paper, and now the icy saints are on time strike. We have been trembling through the past few days and hope that what the Bavarian is saying is not true for May 15: “The cold Sophie is doing everything here,” meaning: broken – with frostbite. The beautiful fruit tree is blooming!
To keep us warm, it would definitely be good to have a soup that fills the stomach properly and has enough protein so that we don’t have to invent a meat curd. It was that lean cookbook from nutritionist Bettina Snowdon, “I Love Low Carb,” that came up with that crusty cod that was so delicious the other day.
So we help ourselves again, pick vegetables and such a good recipe that is topped with mutton cheese. And of course, please add a slice of crunchy ciabatto.
RECIPE
ingredients (2 servings)
For the soup
1 leek
1 carrot
1 garlic
1 tablespoon butter
500 ml vegetable broth
100 grams of red lentils
1 laurel leaf
Salt, freshly ground black pepper
1-2 pinches of chili powder to taste
For the fetal olive topping
50 g fetus
4 black olives (silenced)
5-6 twigs of thyme
grated peel of organic lemon
1 pinch of chili pepper
freshly ground black pepper
prepared
For the soup, wash and cut the leeks and cut into thin rings. Peel the carrot and cut into thin slices. Peel the garlic and chop into thin slithers.
Heat the butter in a saucepan and sauté the leeks, carrots and garlic for 4 to 5 minutes. Add the vegetable broth and cook. Then the red ones
Add the lentils and the bay leaf and season generously with salt and pepper. Boil gently for about 25 minutes until the lentils are soft.
Meanwhile, crumble the fetus for the coating. Finely chop the olives. Wash the thyme, dry, peel the leaves and chop. Mix everything with lemon zest and chili powder and pepper.
Remove the bay leaf from the soup and finely clean the soup with a hand mixer. Season again with salt, pepper and chilli. Divide the soup between two plates, add the topping and serve.
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