John Myers
Contents
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Ingredients
Orange butter:
- 2 Pc. Carrots
- 1 Pc. Fresh leek
- 1 liter Vegetable broth
- 1 tbsp Oil
- 2 Pc. Organic orange
- 2 tbsp Cream cheese
- 2 tbsp Cream
- 4 tbsp Pine nuts
- 2 Pc. Black bread slices
- 2 tsp Cinammon
- 1 Pc. Sage sprig
- 50 g Butter
- 1 pinch Salt and pepper
- 200 g Butter
- 1 Pc. Organic orange
Black bread:
- 150 g Wheat flour
- 150 g Rye flour
- 150 g Rye meal type 1800
- 3 tbsp Sunflower seeds
- 3 tbsp Wheat bran
- 1,5 tbsp Anise powder
- 1,5 tbsp Fennel
- 1 tsp Salt
- 50 g Sourdough
- 350 ml Water
Instructions
- Chop the parsnips, carrots and leek, sauté briefly and deglaze with vegetable stock. Wash oranges and rub the peel. Squeeze oranges. Add the cream cheese and cream to the soup and puree. Then rub through a sieve and return to the pot. Season to taste with a little salt, pepper and cinnamon. Stir in the orange juice and zest and stir again with the puree stick until creamy. Roast the pine nuts. Cut the black bread into small pieces and fry with butter and the finely chopped sage. Serve the soup. Put pine nuts, brown bread and sage on a whipped cream.
Orange butter:
- Mix the butter with fresh orange juice and the grated zest of an organic orange, pour into small molds and let cool.
Black bread:
- Mix approx. 150 g of wheat flour, rye flour and whole grain rye meal. Add sunflower seeds, wheat bran and bread spices. Add a little salt, sourdough and water and stir to one part with the kenthaken. Let the whole thing swell for 1 hour and then bake at about 200 degrees for 30 minutes.
Nutrition
Serving: 100gCalories: 187kcalCarbohydrates: 15.4gProtein: 3.9gFat: 12.2g
