LandLoveTV: Episode 2
Vegetable soup peppered with Bündnerfleisch
Hiking is not only fun in summer, but also in winter. Especially away from the tourist crowds, as in Sent in the Lower Engadine. Star chef Andreas C. Studer reveals a delicious recipe for vegetable soup so you can then thaw again quickly.
Published: 18/02/2016 at 19:00
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Updated: 09/10/2018 at 15:11
CountryLoveTV: Vegetable soup peppered with Bündnerfleisch
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CountryLoveTV, every Saturday and Monday at 19:55 the sat.1. Switzerland.
CountryLoveTV, every Saturday and Monday at 19:55 the sat.1. Switzerland.
Vegetable soup with Bündnerfleisch and mountain cheese crostini
ingredients
1 kg seasonal vegetables (onions, leeks, carrots, spring onions, cabbage, etc.)
250 g flour potatoes
1 tablespoon butter
2 cloves garlic
50 g Bündnerfleisch
1 l vegetable broth
½ bunch parsley
1 dl cream
8 slices of baguette
2 tablespoons olive oil
100 g mountain cheese, e.g. Sbrinz
prepared
Cut the vegetables into thin slices or rings. Set aside the sliced potatoes covered with water. Heat the butter, sauté the vegetables and garlic in it for 5 minutes, add the Bündnerfleisch, fill with the broth, add the potatoes and boil, cook for about 15 minutes on low heat. Finely chop the parsley, add the cream and season to taste.
Divide the soup between plates and sprinkle with parsley.
Preheat the oven to 220 degrees on high heat. Pour the bread slices with olive oil, sprinkle with finely grated cheese, bake for 5 minutes until crispy.