#cheesecracker

Two new recipes we tried this time - chestnut soup and savoy salad.

savoy salad

2 slices bread (whole grain) some butter 1 small savoy 200g brown champignons salt and pepper 2 tsp honey 3 tbsp vinegar (apple cider) some grounded cumin some chervil 6 tbsp olive oil 1 karotte

Cut the bread in cubes and fry it crispy in a pan. Remove outer leaves of savoy, divide into four and remove the stalk. Cook the savoy in little water for 10 minutes in a closed cup. Cut champignons in thin slices. Mix a dressing from salt, pepper, honey, vinegar, cumin, chervil and oil. Cut the warm savoy into bite-size pieces. Spread champignons and savoy on a plate and grate the karotte over it. Spread the bread about it all and enter the dressing over it.

chestnut soup

5 scallions Salt and Pepper 400g chestnuts italian herbs, chopped 200g sour cream 50g butter 600 ml vegetable broth 100 ml milk olive oil 100 g parmesan (Pecorino)

Cut the scallions in cubes and chop the chestnuts. Put 3 chestnuts and some herbs aside. Frie scallions, maroons and herbs with butter in a pot and deglaze with broth. Add Sour cream and cook The soup for 20 minutes on low heat. In this time you can grave the cheese and preheat the oven to 180 degrees top and bottom heat. Use a baking tray with greaseproof paper. Make 12 heaps of graved cheese and bake them for 10 minutes. 

Then cool the parmesan cracker down. If the soup is ready you have to puree and add milk. At last season with salt and pepper. With Olive oil, Rest of maroons and herbs you make some topping in a pan. Fill the soup in bowls and decorate with topping and parmesan cracker.