John Myers
Contents
show
Ingredients
Onion baguette:
- 500 g Flour
- 375 ml Water
- 0,5 cube Yeast
- 0,5 tsp Salt
- 1 tsp Sugar
- 2 Pc. Onions
- Honey
- Pepper
Pumpkin soup:
- 2 tbsp Ginger
- 4 Pc. Garlic cloves
- 2 Pc. Onions
- 4 Pc. Potatoes
- 1 l Vegetable broth
- 1 Pc. Hokkaido pumpkin
- 1 cups Creme fraiche Cheese
- 1 bunch Parsley
- 1 tbsp Pumpkin seed oil
Instructions
Onion baguette:
- Put the flour in a bowl and add a pinch of salt.
- Dissolve the yeast and 1 teaspoon of sugar in 375 ml of warm water and pour into the bowl with the flour. Mix and knead the whole thing well.
- In a pan, fry 2 large onions in parallel and season with salt, pepper and honey. Then sprinkle with 2 tablespoons of sugar and caramelize.
- Pour the contents of the pan into the bowl with the baguette batter and stir well together.
- Let the dough rise for 1-2 hours. Then spread on a baking sheet and let rise again for 1 hour.
- Make a cut into the baguette and put it in the oven. Bake the baguette in a preheated oven at 220 ° C for about 20-25 minutes.
Pumpkin soup:
- Cut the pumpkin into small pieces. Peel 4 cloves of garlic and a large piece of ginger and cut into small pieces.
- Peel and chop two onions. Fry the onion and garlic with the ginger.
- Fry the pumpkin and then fill the pot with approx. 1 liter of vegetable stock.
- Cut four medium-sized potatoes into small pieces and cook with them. Let it simmer for about 40 minutes.
- Then puree the soup. When arranging the plates, hook the fresh parsley and add a tablespoon of créme fraîche in the middle of the soup.
- Decorate the outside with a splash of pumpkin seed oil and sprinkle with parsley.
Nutrition
Serving: 100gCalories: 119kcalCarbohydrates: 20.3gProtein: 2.9gFat: 2.8g
