News from our “Vital kitchen” series: “Vegetable soup with pesto” – a recipe by Eckart Witzigmann, who likes to buy the fresh ingredients at the Viktualienmarkt in Munich.
Recipe: Vegetable soup by Eckart Witzigmann
Ingredients (for 4 servings)
2 cloves garlic
6 tablespoons fried oil
1 small bunch of basil
1 stuffed spoonful of parmesan
1 half strain (60 g)
4 tablespoons butter (80 g)
1 small potato (40 g)
1 small carrot (50 g)
1 small turnip (50 g)
1 leek (50 g)
1 tomato (50 g)
1 handful of spinach or thistle
1 stick of celery (40 g)
1 branch garnish (a branch of fresh parsley, thyme and laurel)
600 ml vegetable stock (ingredients and preparation see below)
50 grams of green beans
50 g peas, frozen
1 small pumpkin (40 g pumpkin)
1 large onion
2 large or 4 small ascalots
2 thick leeks (350 g)
100 g celery
1 large bulb of fennel (250 g)
200 g oyster mushrooms or button mushrooms
3 tablespoons olive oil
3 cloves garlic
1.5 liters of water
2 laurel leaves
6 sprigs of flat-leaf parsley with the herb
1 tablespoon sea salt
15 white peppercorns
You can find the corresponding recipe for plague here
Eckart Witzigmann’s advice: Cook slowly!
Preparation of the vegetable soup (preparation time: 90 min):
Peel onions and shallots. Cut and wash the leeks carefully. Clean and wash the carrots, celery and fennel. Cut everything into not too small pieces. Clean the mushrooms. Briefly sweat the onion and ascalon cubes in fried oil.
Add the leeks, carrots, celery, fennel, mushrooms and the unpeeled and crushed garlic cloves. Fill the pot with water.
Add the bay leaves, parsley slices (tie them with a kitchen string before), helmets and marzipan, bring everything to a boil briefly. Boil gently for 20 minutes. Remove from the heat, add the peppercorns and let stand for 20 minutes. Pour everything through a sieve and just press lightly.
Cut all the vegetables into small cubes. Finely chop the spinach.Finely chop 1 garlic. Saute the onions and garlic in 3 tablespoons of oil and butter until translucent. Add the potatoes, carrots, turnips, leeks, tomatoes, celery and the bouquet and pour in the vegetable stock.
Season with salt and pepper. Let everything simmer gently for 20 minutes. Cook the beans separately until tender. Blanch the peas separately in boiling water and add shortly before the end of cooking time along with the beans, the spinach and the sliced pumpkin.
Remove the bouquet garnish, season the soup again with pepper and salt and mix the pestle (see recipe) with the soup.
Enjoy your meal!