Winter Cuisine. Bernhard Long

Cubes with a foam trowel lift it out. The broth through a fine sieve into a 2. Pot.

      Carrot vegetables and courgettes in clean water, cleaning, carrot vegetables peel and chop both in fine stripes.

      Fennel in water clean and cleaned, the green store. The tuber is in two halves to crush and also in fine stripes crush.

      Liquid again bring to a boil. Vegetables carrots, courgettes, fennel and the saffron. 2 minutes at medium heat and cook.

      Chicken and cook for 3 minutes. With salt and freshly ground pepper tastes.

      Noodles briefly in the boiling liquid heat. Soup in deep plates. The Fennel green crushing, sprinkle and soup.

Pureed lentil soup with porcini mushrooms and duck breast

      Ingredients for 4 meals

      2 small onions (so. 100 grams)

      1 garlic clove

      2 sprigs of thyme

      3 large spoon olive oil

      160 grams of red lentils

      1 Large spoon (noble sweet paprika powder)

      1 knife tip cumin

      1 large spoon tomato

      1 liter of broth of chicken

      1 duck breast filet (so. 275 grams)

      Salt and pepper from the mill

      250 grams of very small stone mushrooms

      150 milliliters soy cream

      The preparation process

      Peel the onions and garlic finely and crush. Thyme in water, shake dry and clean the leaf pluck.

      1 1/2 Big Spoon oil in a saucepan. Onions and garlic is glassy sweating. Lenses and sauté 1 minutes.

      Paprika powder and sprinkle the cumin. Tomato, 30 seconds sauté and the hot broth. Then boil and 15 minutes at low heat cook.

      The duck breast on the skin side with a very sharp knife Diamond Light Scribe, not in the meat mincing. The breast with the skin side down in a frying pan and put over a low heat for 15 minutes roast.

      Duck breast and 2 3 minutes on the meat side roast. Salt and pepper from the mill, seasoning. The duck breast with aluminum foil covered allow to rest for 5 minutes.

      The mushrooms clean cut the stem ends, large mushrooms may crush in two halves. The remaining oil in a frying pan and heat the mushrooms is roast with salt and freshly ground pepper and spice sprinkled with thyme.

      The soup is fine pureeing and with a large spoon by a not-to-be-fine sieve into a second dish (pass). Pour soy cream, heat and salt and pepper from the mill, seasoning.

      The duck breast narrow cut and with the Stone mushrooms on the soup.

Chestnut potato soup with apples and chives

      Ingredients for 4 meals

      130 grams of onions

      500 grams of predominantly hard boiling potatoes

      260 grams of chestnuts (without shell)

      40 grams of butter

      2 stalks marjoram

      800 milliliters of broth of chicken

      Salt and pepper from the mill

      150 ml whipped cream

      ( 2 apples around. 100 grams)

      ¼ Federal chives

      The preparation process

      Peel the onions and finely dice.

       Clean potatoes in water, cups and in 2 centimeter cubes crush.

      Half of the chestnuts coarsely and set aside. Rest of the Chestnuts in two halves crush.

      20 grams of melt the butter in a pan and the onions is at medium heat until glazed sweating.

      Potatoes and sauté 2 minutes. Half the chestnuts and additional 2 minutes steaming.

      Marjoram in water, shake dry and clean in the saucepan, add liquid to pour and heat. Over a medium heat for 30 minutes of cooking.

      Remove marjoram. The soup with the hand blender Finely puree. Season with salt and pepper and keep warm in the case of the smallest heat.

      The Apples in water, clean areas, peel and chop into cubes.

      The remaining butter in a pan and foaming. Apples and chopped chestnuts to sauté 3 to 4 minutes. Salt and pepper to the soup and heat up again.

      Cream with the whisk half beat until stiff. Chives in water, shake dry and clean in fine roller chopping. Cream in the soup stirring, sprinkled with chives and on the table.

Fine Sauerkraut soup with orange peel and croutons

      Ingredients for 4 meals

      1 leek (so. 160 grams)

      2 cloves of garlic

      325 grams of fresh sour cabbage

      4 large spoon olive oil

      2 Large spoon (noble sweet paprika powder)

      1 small spoon cumin

      400 ml of apple juice

      2 stalks marjoram

      2 bay leaves

      800 ml vegetable stock

      1 biologically Orange

      130 grams of bread

      Salt and pepper from the mill

      150 milliliters soy cream

      Knife tip sugar

      The preparation process

      Leek brushing, lengthwise into two halves to crush and clean in water. The outer hard leaves and eliminate the leek strips in cross- cutting.

      Peel the garlic and crush. Sour cabbage something drain and coarsely .

      Half of the oil in a saucepan, leek and garlic is at medium heat 1 minutes until glazed sweating. Sour cabbage and 1 minutes sweat.

      With 2 small spoon paprika powder and the cumin showered. Pour the apple juice. Marjoram in water to clean and dry shake. With Laurel and broth to sour cabbage . Then boil at medium heat for a total of 30 minutes of cooking.

      Orange in water to clean, dry, and shell rub. After 15 minutes the half of the orange peel to the soup. Flatbread in about 1 centimeter cubes crush.

      Bread cubes with the remaining paprika powder, remaining orange peel, salt, pepper from the mill from the mill and residual oil mix. On a baking sheet in a heated oven preheated, tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) gold brown finished baking. For Cake paper drain.

      Marjoram and bay from the soup is eliminated. Stir in soy cream, heat and once with sugar, salt and freshly ground pepper flavor. Soup with croutons and sprinkled on the table.

Sweet potato Coconut soup with sharp chicken cubes

      Ingredients for 2 meals

      2 chicken breasts (so. 250 grams)

      2 large spoon olive oil

      1 small spoon chili powder

      1 of the German Spring onions

      2 cloves of garlic

      1